Traditional Irish Stew (Lamb Stew)

Name: Traditional Irish Stew (Lamb Stew)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 serving
Ingredients: 1 1/2 pounds boneless lamb (from shoulder or neck) or mutton; 1 tablespoon oil or lard for frying; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 large carrots; 2 ribs celery; 1 medium yellow onion; 1 parsnip; 2 pounds starchy potatoes (e.g. Russets); 3 cups quality beef broth; 1 1/2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 1 bay leaf; 3 tablespoons chopped fresh parsley plus extra for garnish

User Reviews

5.0

198 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings
6
Calories
546 kcal
Course
Main Course
Cuisine
Irish

Traditional Irish Stew (Lamb Stew)

Nevaeh Sloan

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This traditional Irish Stew is made with simple ingredients but the end result is an incredibly flavorful and robust stew that will nourish both body and soul.

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Ingredients

Servings

1 1/2 pounds boneless lamb (from shoulder or neck) or mutton (e.g., shoulder or neck), cut into bite-sized pieces
1 tablespoon oil or lard for frying
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 large carrots , peeled and cut into 1/2 inch chunks
2 ribs celery , sliced
1 medium yellow onion , chopped
1 parsnip (or turnip or rutabaga), diced
2 pounds starchy potatoes (e.g. Russets) , peeled and cut into 1 inch pieces
3 cups quality beef broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
3 tablespoons chopped fresh parsley plus extra for garnish

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Instructions

Preheat the oven to 250 degrees F.Heat some oil in a large pan and generously brown the lamb on all sides. Be careful not to over-crowd the pan and work in batches as needed. Transfer the lamb to a plate.In the same skillet, melt the butter and add the flour. Whisk together to combine and continue whisking for a few minutes or until the mixture turns a rich brown color. Add the broth, whisking continually. Simmer until slightly thickened. Set aside.
In a heavy stock pot or Dutch oven melt another tablespoon or two of butter over medium-high heat and add the vegetables except for the potatoes. Cook until starting to soften, about 5 minutes. Add the browned lamb, potatoes, parsley, bay leaf, salt and pepper. Pour in the beef broth and stir to combine.Place the pot on the middle rack of the oven and cook, covered, for 2 1/2 to 3 hours or until the meat is very tender. Add more salt and pepper to taste.Serve garnished with some chopped parsley. Some crusty bread and/or a leafy green salad make the perfect accompaniment. This stew is great for leftovers.

Nutrition Information

Show Details

Calories 546kcal (27%) Carbohydrates 38g (13%) Protein 25g (50%) Fat 33g (51%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Cholesterol 93mg (31%) Sodium 896mg (37%) Potassium 1332mg (38%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 3692IU (74%) Vitamin C 18mg (20%) Calcium 64mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 546 kcal

% Daily Value*

Calories	546kcal	27%
Carbohydrates	38g	13%
Protein	25g	50%
Fat	33g	51%
Saturated Fat	14g	70%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Cholesterol	93mg	31%
Sodium	896mg	37%
Potassium	1332mg	28%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	3692IU	74%
Vitamin C	18mg	20%
Calcium	64mg	6%
Iron	4mg	22%