Traditional Irish Stew (Lamb Stew)
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6
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Calories
546 kcal
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Course
Main Course
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Cuisine
Irish
Traditional Irish Stew (Lamb Stew)
Description
This stew begins by browning lamb shoulder or neck pieces in oil to develop flavor. A butter and flour roux is prepared in the same pan, then combined with beef broth to create a slightly thickened sauce base. Vegetables such as carrots, celery, onion, parsnip, and potatoes are sautéed briefly before adding the meat back into the pot along with fresh parsley, bay leaf, salt, and pepper.
The mixture is covered and slow-cooked in an oven at 250°F for about 2.5 to 3 hours until the meat is tender and the flavors have blended thoroughly. The result is a robust stew with tender lamb and vegetables in a savory broth that has a rich body from the roux.
This stew pairs well with crusty bread or leafy greens on the side. Garnishing with additional chopped parsley provides a fresh contrast to the rich dish.
Ingredients
- 1 1/2 pounds lamb e.g., shoulder or neck), cut into bite-sized pieces, boneless, from shoulder or neck, or mutton
- 1 tablespoon oil or lard, for frying
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 2 carrot peeled and cut into 1/2 inch chunks, large
- 2 celery ribs sliced
- 1 yellow onion chopped, medium
- 1 parsnip (or turnip or rutabaga), diced
- 2 pounds potato peeled and cut into 1 inch pieces, starchy, e.g. Russets
- 3 cups beef broth quality
- 1 1/2 teaspoons salt sea salt
- 1/2 teaspoon black pepper freshly ground
- 1 bay leaf
- 3 tablespoons parsley fresh, chopped; plus extra for garnish
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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