Name: Irish Lamb Stew Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Irish
Ingredients: 3 pounds boneless lamb leg (or other stewing lamb), cut into 1-inch cubes; 2 tablespoons all-purpose flour; 3 tablespoons olive oil; 12 pearl onions (or 1 large onion, chopped); 3 medium carrots, cut into 1-inch pieces; 2 pounds potatoes, peeled and cubed (about 6 medium); 1 teaspoon dried thyme; 1 teaspoon salt, or to taste; 1 teaspoon black pepper, or to taste; 4 cups low-sodium chicken broth (or vegetable/beef/lamb broth); 2 tablespoons fresh parsley, chopped, for garnish

Description

This Irish Lamb Stew is a hearty and comforting dish that’s perfect for a cozy meal on a chilly day. Tender lamb, hearty vegetables, and a rich broth simmered with herbs create a satisfying and flavorful stew.

Ingredients

Units Scale

3 pounds boneless lamb leg (or other stewing lamb), cut into 1-inch cubes
2 tablespoons all-purpose flour
3 tablespoons olive oil
12 pearl onions (or 1 large onion, chopped)
3 medium carrots, cut into 1-inch pieces
2 pounds potatoes, peeled and cubed (about 6 medium)
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
4 cups low-sodium chicken broth (or vegetable/beef/lamb broth)
2 tablespoons fresh parsley, chopped, for garnish

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Instructions

Preheat Oven and Prep Meat: Preheat oven to 350°F (175°C). Toss lamb cubes with flour until well coated.
Brown Meat: Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb cubes on all sides in batches. Remove lamb and set aside.
Sauté Vegetables: Add carrots, onions, potatoes, thyme, salt, and pepper to the Dutch oven. Add a splash of broth and scrape up any browned bits from the bottom. Cook for a few minutes, then return the browned lamb to the pot.
Add Broth and Simmer: Pour in the remaining broth and bring to a boil. Season with additional salt and pepper, if needed. Cover the pot and transfer to the oven.
Bake: Bake for 1 ½ – 2 hours, or until the lamb is very tender.
Serve: Garnish with fresh parsley and serve hot.

Notes

Storage: Cool the stew to room temperature and refrigerate leftovers in an airtight container for 3-4 days. Don’t leave the stew at room temperature for more than 2 hours.
Freezing: Freeze the stew in airtight containers or freezer bags for up to 6 months.
Serving Suggestion: Serve with crusty bread or mashed potatoes for a complete meal.

Nutrition

Serving Size: 1 Serving
Calories: 500kcal
Sugar: 5g
Sodium: 600mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 40g
Cholesterol: 120mg