Traditional Irish Lamb Stew

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, diced 2 onions, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 carrots, peeled and sliced 4 carrots, peeled and sliced
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950 ml) beef or vegetable broth 4 cups (950 ml) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onions and minced garlic. Sauté until the onions are translucent and fragrant.
3. 3.
   Return the lamb to the pot and add the tomato paste. Stir well to coat the meat and onions with the paste.
4. 4.
   Pour in the beef or vegetable broth, ensuring that the meat is fully submerged. Add the bay leaves and dried thyme. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender.
6. 6.
   Add the sliced carrots, potatoes, and parsnips to the pot. Continue simmering for an additional 30 minutes, or until the vegetables are cooked through.
7. 7.
   Remove the bay leaves from the stew. Taste and adjust the seasoning if needed.
8. 8.
   Serve the Irish Lamb Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb shoulder — For the most tender results, choose lamb shoulder with a good amount of marbling. Trim off excess fat before cutting into chunks.

Tips & Tricks

• For a richer flavor, you can brown the lamb in batches instead of all at once.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Feel free to add other root vegetables such as turnips or rutabagas for added depth of flavor.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Serve the stew with crusty bread to soak up the flavorful broth.

Serving advice

Serve the Irish Lamb Stew in deep bowls, allowing the tender meat and vegetables to take center stage. Accompany it with a slice of freshly baked Irish soda bread for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Irish feel.