Irish Stew
A hearty and comforting classic. Tender chunks of lamb and root vegetables are slow-simmered in a savory broth until a rich, thick stew is formed. It's the perfect cozy, one-pot meal for a chilly evening.
For 4 servings
5 steps. 120 minutes total.
- 1
Step 1
- a.Sear the Lamb (15 minutes)
- b.Pat the lamb cubes completely dry with paper towels. Season them generously on all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Working in two batches to avoid overcrowding, add the lamb to the pot in a single layer. Sear until a deep brown crust forms on all sides, about 5-7 minutes per batch.
- e.Use tongs to transfer the browned lamb to a plate and set aside.
- 2
Step 2
- a.Sauté Aromatics (8 minutes)
- b.Reduce the heat to medium. If the pot seems dry, add another splash of oil. Add the chopped onions and carrots to the pot.
- c.Sauté, stirring occasionally, until the onions have softened and become translucent, about 5-6 minutes.
- d.Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- 3
Step 3
- a.Build the Stew Base (5 minutes)
- b.Sprinkle the all-purpose flour over the cooked vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste. This will form a thick paste (roux).
- c.Pour in the Worcestershire sauce and about 1 cup of the beef broth. Scrape the bottom of the pot with a wooden spoon to deglaze, lifting all the flavorful browned bits.
- d.Gradually pour in the remaining beef broth, stirring constantly until the mixture is smooth and slightly thickened.
- 4
Step 4
- a.Simmer the Stew (90 minutes)
- b.Return the seared lamb and any accumulated juices back to the pot.
- c.Add the cubed potatoes, dried thyme, bay leaf, and the remaining 0.5 teaspoon of salt. Stir to combine.
- d.Increase the heat to bring the stew to a boil. Once boiling, immediately reduce the heat to the lowest setting, cover the pot, and let it simmer gently for 1.5 to 2 hours.
- e.Stir occasionally to prevent sticking. The stew is ready when the lamb is fork-tender and the gravy has thickened.
- 5
Step 5
- a.Finish and Serve (2 minutes)
- b.Remove the pot from the heat. Locate and discard the bay leaf.
- c.Taste the stew and adjust the seasoning with more salt and pepper if needed.
- d.Let the stew rest for 5-10 minutes for the flavors to meld.
- e.Ladle the hot stew into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure a deep, brown crust on the lamb. Don't overcrowd the pot, as this will steam the meat instead of searing it.
- 2Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape better during the long cooking time compared to starchy potatoes like Russets.
- 3This stew tastes even better the next day as the flavors have more time to meld. Reheat gently on the stove.
- 4Deglazing the pot is a crucial step. The browned bits (fond) stuck to the bottom are packed with flavor that will enrich your stew.
- 5For a richer flavor, you can substitute 1 cup of the beef broth with a dark beer like Guinness Stout. Add it during the deglazing step.
Adapt it for your goals.
Ingredient Swap
Replace the lamb with 1.5 lbs of beef chuck, cut into cubes. The cooking time will be similar.
Vegetable AdditionVegetable Addition
Add 1 cup of chopped parsnips or turnips along with the carrots for more root vegetable flavor.
Herb EnhancementHerb Enhancement
Add 1 sprig of fresh rosemary along with the thyme and bay leaf for a more aromatic stew. Be sure to remove it before serving.
Cooking MethodCooking Method
To make this in a slow cooker, follow steps 1-3 on the stovetop. Transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Why this is on our healthy list.
Excellent Source of Protein
Lamb is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
This stew provides a significant amount of heme iron from the lamb, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and maintaining energy levels.
Provides Sustained Energy
The potatoes and root vegetables offer complex carbohydrates and fiber, which provide a steady release of energy, keeping you full and satisfied for longer.
Packed with Vitamins & Minerals
Carrots, onions, and garlic contribute essential vitamins like Vitamin A and C, as well as minerals and antioxidants that support immune function and overall health.
Frequently asked questions
A serving of this Irish Stew (about 1.5 cups) contains approximately 760 calories. The exact number can vary based on the fat content of the lamb and the specific ingredients used.