Traditional Irish Stew with a Western European Twist

Ingredients

In this Western European adaptation of the traditional Irish stew, we incorporate a wider variety of root vegetables commonly used in Western European cuisine, such as parsnips and turnips. Additionally, we enhance the flavors with aromatic herbs like thyme and rosemary, which are commonly used in Western European cooking. We alse have the original recipe for Irish Stew, so you can check it out.

• 1.5 pounds (680g) lamb shoulder, cut into chunks 1.5 pounds (680g) lamb shoulder, cut into chunks
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, parsnips, turnips, and potatoes to the pot. Stir well to combine.
4. 4.
   Return the browned lamb to the pot and pour in the broth. Stir in the tomato paste until well incorporated.
5. 5.
   Tie the thyme and rosemary sprigs together with kitchen twine and add them to the pot.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   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 and the vegetables are cooked through.
8. 8.
   Remove the herb sprigs before serving.
9. 9.
   Serve the stew hot and enjoy!

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder and cut it into chunks. Trim any excess fat before cooking.
• Root vegetables — Make sure to peel and dice the root vegetables into similar-sized pieces to ensure even cooking.

Tips & Tricks

• For a richer flavor, you can brown the lamb in batches before adding it back to the pot.
• 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 like celery root or rutabaga for additional flavor and texture.
• Serve the stew with crusty bread or mashed potatoes for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the lamb stew hot in deep bowls, garnished with fresh herbs like parsley or chives. Accompany it with a side of crusty bread or mashed potatoes for a satisfying meal.

Presentation advice

To enhance the presentation, you can sprinkle some freshly chopped herbs on top of the stew before serving. Serve it in rustic bowls or deep plates to showcase the hearty nature of the dish.