Irish Lamb Stew

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Irish lamb stew is a hearty and traditional dish that is perfect for cold weather. It features tender lamb, root vegetables, and a flavourful broth. Here’s how to make a classic Irish lamb stew.

Ingredients:

For the Stew:

- 2 lbs (900g) lamb shoulder, cut into 1.5-inch cubes

- Salt and black pepper, to taste

- 3 tbsp all-purpose flour

- 3 tbsp vegetable oil or lard

- 1 large onion, chopped

- 2-3 cloves garlic, minced

- 4 cups beef or lamb broth

- 1 cup dark beer or stout (optional, or use more broth)

- 2 tbsp tomato paste

- 1 tsp dried thyme

- 2 bay leaves

- 4 large carrots, peeled and cut into chunks

- 4 large potatoes, peeled and cut into chunks

- 2 parsnips, peeled and cut into chunks

- 1 small turnip, peeled and cut into chunks

- 2-3 leeks, white and light green parts only, cleaned and sliced

- Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Lamb:

1. Season the lamb cubes with salt and black pepper.

2. Sprinkle the lamb with flour and toss to coat evenly.

Brown the Lamb:

1. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.

2. Add the lamb cubes in batches (don’t overcrowd the pot) and brown on all sides, about 5-7 minutes per batch. Remove the browned lamb to a plate and set aside.

Cook the Aromatics:

1. Add the remaining tablespoon of vegetable oil to the pot.

2. Add the chopped onion and cook until softened, about 5 minutes.

3. Add the minced garlic and cook for another minute, until fragrant.

Build the Broth:

1. Pour in the dark beer or stout (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

2. Add the broth, tomato paste, dried thyme, and bay leaves. Stir to combine.

Add the Lamb and Simmer:

1. Return the browned lamb to the pot along with any juices that have accumulated on the plate.

2. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.

Add the Vegetables:

1. Add the carrots, potatoes, parsnips, turnip, and leeks to the pot.

2. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.

Final Touches:

1. Remove the bay leaves and adjust seasoning with more salt and black pepper if needed.

Serve:

1. Ladle the stew into bowls and garnish with freshly chopped parsley.

2. Serve hot, with crusty bread or Irish soda bread on the side if desired.

Tips:

- Lamb Cuts: Lamb shoulder is ideal for stews, but you can also use lamb neck or shank for a richer flavour.

- Thickening the Stew: If you prefer a thicker stew, you can remove 1 cup of the cooking liquid, mix it with 2 tablespoons of flour until smooth, and stir it back into the pot. Let it cook for an additional 10 minutes.

- Flavour Variations: Add a splash of Worcestershire sauce or a tablespoon of Dijon mustard for an extra layer of flavour.

This Irish lamb stew is a comforting and delicious meal that’s perfect for any occasion. The tender lamb, flavourful broth, and hearty vegetables make it a favourite for family dinners and gatherings. Enjoy!

2:40 minutes, The Irish Lamb Stew recipe serves 4 people, with each serving containing approximately 720 calories, 36.5 grams of fat, 37 grams of protein, 57 grams of carbohydrates, and 6 grams of fiber. This hearty stew is rich in protein and carbohydrates, providing a filling and nourishing meal.

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