Description
A hearty and traditional Irish Lamb Stew, perfect for a festive St. Patrick’s Day meal. This recipe is designed to bring warmth and connection to your kitchen, inspired by the joy of shared culinary experiences.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups beef broth
- 1 cup dry red wine (optional)
- 2 bay leaves
- 1.5 lbs potatoes, peeled and quartered
- 1/2 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute more until fragrant.
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Return the browned lamb to the pot. Add the beef broth and bay leaves. Bring to a simmer, then cover the pot tightly.
- Transfer the Dutch oven to the preheated oven and cook for 1.5 hours.
- Add the quartered potatoes to the stew. Stir to combine, cover, and return to the oven for another 1-1.5 hours, or until the lamb is tender and the potatoes are cooked through.
- Remove the bay leaves. Stir in the fresh parsley.
- Season with additional salt and pepper to taste.
- Serve hot and enjoy the comforting flavors!
Notes
- For a thicker stew, you can mix 2 tablespoons of flour with 1/4 cup of cold water and stir it into the stew during the last 30 minutes of cooking.
- Feel free to add other root vegetables like parsnips or turnips.
- This stew tastes even better the next day, allowing the flavors to meld.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising/Oven Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1/6th of recipe
- Calories: Approximately 600-700 kcal
- Sugar: Approximately 10-15g
- Sodium: Approximately 800-1000mg
- Fat: Approximately 30-40g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 20-25g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 40-50g
- Fiber: Approximately 5-7g
- Protein: Approximately 40-50g
- Cholesterol: Approximately 100-120mg