Hearty Irish Stew

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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Hearty Irish Stew is a warm hug in a bowl, perfect for chilly evenings or when you need a comforting meal. This classic dish combines tender lamb with earthy potatoes and carrots, simmered to perfection in a rich, flavorful broth.

Ingredients for Hearty Irish Stew

Lamb shoulder: The star of the stew, lamb shoulder is full of flavor and becomes wonderfully tender when cooked slowly. Potatoes: These add heartiness and absorb the delicious flavors of the stew. Carrots: They bring a touch of sweetness and vibrant color. Onions: Essential for building a flavorful base. Beef broth: Enhances richness and depth in the stew. Vegetable oil: Used for browning the lamb, which adds flavor. Parsley: Freshens up the dish right before serving. Bay leaves: Infuse the stew with subtle herbal notes.

Tips & Tricks

  • Brown the lamb in batches for even cooking and better flavor.
  • Use a heavy-bottomed pot to maintain an even cooking temperature.
  • The stew can be made a day ahead; the flavors deepen overnight.
  • If you prefer a thicker stew, mash a few potato chunks into the broth.

Serving Suggestions

This stew is hearty on its own but pairs wonderfully with crusty bread for dipping. You might also enjoy it with a side of steamed green beans or a simple green salad to balance the richness.

Frequently Asked Questions

Can I use beef instead of lamb?
Absolutely, beef chuck is a great substitute and will be delicious in this recipe.
How should I store leftovers?
Store in an airtight container in the fridge for up to three days. Reheat gently on the stove.
Can I freeze the stew?
Yes, it freezes well for up to three months. Thaw in the fridge before reheating.

Hearty Irish Stew Recipe Walkthrough

Start by cutting the lamb shoulder into 1-inch cubes. Season these generously with salt and pepper. Heat up some vegetable oil in a large pot over medium-high heat. Once hot, add the lamb cubes in batches to avoid overcrowding, and brown them on all sides. This step is crucial for developing flavor. Once browned, remove the lamb and set it aside.

In the same pot, toss in the onions and sauté until they become translucent, which should take about 5 minutes. Stir in the flour, cooking it for a couple of minutes to get rid of the raw taste. This will also help thicken the stew later on.

Pour in the beef broth and water, scraping up any tasty browned bits stuck to the bottom of the pot. Return the lamb to the pot and bring the mixture to a simmer.

Add the potatoes, carrots, and bay leaves. Season with a bit more salt and pepper if you like. Cover the pot and let it simmer on low heat for 1.5 to 2 hours. You'll know it's ready when the lamb is fall-apart tender.

Just before serving, remove the bay leaves and stir in the fresh parsley for a pop of color and flavor. Serve hot and enjoy!

Why You'll Love This Recipe

  • It's a one-pot wonder, making cleanup a breeze.
  • The slow-cooked lamb becomes incredibly tender and flavorful.
  • It's a wholesome meal packed with veggies and protein.
  • Perfect for making ahead and gets even better the next day!

Ingredients

2 lbs lamb shoulder
4 large potatoes
4 carrots
2 large onions
3 cups beef broth
1 cup water
2 tbsp vegetable oil
2 tsp salt
1 tsp black pepper
2 tbsp fresh parsley
2 bay leaves
1 tbsp flour

Step-by-step Instructions

1. Cut the lamb into 1-inch cubes and season with salt and pepper.
2. Heat vegetable oil in a large pot over medium-high heat and brown the lamb cubes on all sides.
3. Remove lamb from the pot and set aside.
4. In the same pot, add onions and sauté until translucent.
5. Stir in flour and cook for an additional 2 minutes.
6. Add beef broth and water, scraping up any browned bits from the bottom of the pot.
7. Return lamb to the pot and bring to a simmer.
8. Add potatoes, carrots, bay leaves, and more salt and pepper to taste.
9. Cover and simmer on low heat for 1.5 to 2 hours until the lamb is tender.
10. Remove bay leaves, stir in fresh parsley, and serve hot.

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