Main CourseDinner

Irish Stew

Name: Irish Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: irish
Ingredients: 800 g lamb shoulder cut into 2-inch cubes; 2 tbsp vegetable oil; 2 pcs yellow onion chopped; 3 pcs carrot peeled and cut into chunks; 2 pcs celery chopped; 4 clove garlic minced; 2 tbsp all-purpose flour; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1,000 ml lamb broth; 1 tsp dried thyme; 1 pcs bay leaf; 800 g potato peeled and quartered; 2 tbsp parsley fresh, chopped

A classic, hearty stew featuring tender lamb, potatoes, and root vegetables simmered slowly in a savory broth. This comforting one-pot meal is a staple of Irish cuisine, perfect for a cold day.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 813 kcal

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 glamb shoulder, cut into 2-inch cubes
2 tbspvegetable oil
2 pcsyellow onion, chopped
3 pcscarrot, peeled and cut into chunks
2 pcscelery, chopped
4 clovegarlic, minced
2 tbspall-purpose flour
1 tspsalt
0.5 tspblack pepper, freshly ground
1,000 mllamb broth
1 tspdried thyme
1 pcsbay leaf
800 gpotato, peeled and quartered

garnish

2 tbspparsley, fresh, chopped

Equipment

ladle · measuring spoons · cutting board · knife · large pot or dutch oven

The method

Step by step

1
Pat the lamb cubes dry with paper towels, then season them all over with salt and black pepper.
About 5 min
Cook’s note: Drying the meat helps it brown better instead of steaming.
2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches, sear the lamb on all sides until well-browned.
About 10 min
Cook’s note: Don't overcrowd the pot, as this will lower the temperature and prevent browning. Set the browned lamb aside on a plate.
3
Reduce the heat to medium and add the chopped onion, carrot, and celery to the same pot. Sauté for about 7 minutes until softened.
About 7 min
4
Stir in the minced garlic and cook for one minute until fragrant.
About 1 min
5
Sprinkle the all-purpose flour over the vegetables and stir continuously for one minute to cook out the raw flour taste.
About 1 min
Cook’s note: This step will help thicken the stew.
6
Gradually pour in the lamb broth, stirring and scraping the bottom of the pot to deglaze and incorporate the flavorful browned bits.
About 2 min
7
Return the seared lamb to the pot, along with any accumulated juices. Add the dried thyme and the bay leaf.
About 1 min
8
Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour.
About 1 hr
Cook’s note: A gentle simmer, not a rolling boil, is key for tender meat.
9
Add the quartered potatoes to the pot, stirring to submerge them in the liquid.
About 1 min
10
Cover the pot again and continue to simmer for another 30-45 minutes, until both the lamb and potatoes are tender.
About 35 min
Cook’s note: Test readiness by easily piercing a piece of lamb and potato with a fork.
11
Remove the bay leaf from the stew. Taste and adjust seasoning with more salt and pepper if needed.
About 1 min
12
Ladle the hot stew into serving bowls and garnish with the fresh chopped parsley.
About 1 min

Per serving

Nutrition

53%Score

Calories: 813.2kcal
Protein: 40.6g
Carbs: 53.2g
Fat: 52.1g
Fibre: 8.3g
Sugar: 8.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave until hot throughout.