Traditional Irish Stew
A hearty and warming classic made with tender lamb, root vegetables, and a rich broth that has been the cornerstone of Irish home cooking for centuries. This comforting one-pot meal is perfect for cold evenings and brings the authentic flavors of Ireland straight to your table.
A classic slow-cooked Irish lamb and vegetable stew that is deeply satisfying and full of rustic flavor.
Nutrition per serving
Ingredients
Main
Vegetables
Liquid
Seasoning
Instructions
Brown the Lamb
Season the lamb pieces generously with salt and pepper. Heat a large heavy-bottomed pot over medium-high heat and sear the lamb in batches until browned on all sides, about 4 minutes per batch. Remove and set aside.
Soften the Onions
In the same pot, add the chopped onions and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Scrape up any browned bits from the bottom of the pot as the onions release their moisture.
Build the Stew
Return the browned lamb to the pot. Add the carrots, potatoes, thyme sprigs, and pour in the stock. The liquid should just cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer gently.
Simmer and Serve
Simmer the stew on low heat for 90 minutes until the lamb is fall-off-the-bone tender and the vegetables are cooked through. Remove thyme sprigs, taste and adjust seasoning, then serve piping hot in deep bowls with crusty soda bread.
Substitutions
Common mistakes
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