Print: Traditional Irish Stew

Irish stew is more commonly made with lamb in Ireland. It's easy to prep and then let it cook slowly until the meat and vegetables are fall-apart tender and the broth is full of flavor. Every Irish household has its own recipe for this comforting dish and this is my mom's. It's perfect on a cold day or on St. Patrick's Day served with a pint of Guinness, of course!

Prep

25 min

Cook

96 min

Servings

Difficulty

Hard

Ingredients

1 tablespoon olive oil
2 pounds boneless lamb shoulder , cut into 1 ½ inch pieces
0.5 teaspoons salt , plus more to to taste
freshly ground black pepper to taste
1 large onion , sliced
2 carrots , peeled and cut into large chunks
1 parsnip , Optional
4 cups water , or as needed
3 large potatoes , peeled and quartered
1 tablespoon chopped fresh rosemary , Optional
1 cup coarsely chopped leeks
1 tablespoon chopped fresh parsley for garnish

Instructions

1 Gather all ingredients.
2 Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
3 Stir in onion and cook for a few minutes. Stir in water and add carrots and parsnips (if using). Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.
4 Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.
5 Serve piping hot in bowls garnished with fresh parsley.
6 Enjoy!

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/traditional-irish-stew