Serves 6
180 min
Irish Stew
Recipe GLPR97245606c9628c
A hearty and warming stew featuring tender braised lamb, root vegetables, and a rich broth. This traditional Irish dish combines succulent meat with potatoes, carrots, parsnips, and leeks, all slow-cooked until deeply flavorful and satisfying.
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Ingredients
1/4 cup beef bouillon concentrate
6 cups hot water
2 pounds boneless lamb shoulder, cut into 2-inch pieces
3 tablespoons vegetable oil
1 tablespoon salted butter
1 medium yellow onion, diced
1 medium leek, thinly sliced and thoroughly rinsed
1 medium russet potato, peeled and coarsely grated
6 medium red potatoes, cut into 1 1/2-inch chunks
3 medium carrots, peeled and cut into 1 1/2-inch chunks
2 medium parsnips, peeled and cut into 1 1/2-inch chunks
1/4 cup all-purpose flour
2 bay leaves
Kosher salt, to taste
Ground black pepper, to taste
Finely chopped fresh parsley, for serving
Thinly sliced fresh chives, for serving
Directions
Preheat your oven to 325°F. In a large bowl, whisk together the beef bouillon concentrate and hot water until the concentrate dissolves completely. Set the broth aside.
Pat the lamb pieces dry using paper towels. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Once the oil is hot, carefully add the lamb in batches, being careful not to overcrowd the pot. Sear each batch until the meat develops a deep golden-brown crust on all sides, approximately 6 to 8 minutes per batch. Transfer each finished batch to a clean plate and continue until all lamb is seared.
Reduce the heat to medium and add the salted butter to the pot. Once the butter is melted and foaming, add the diced onion, sliced leek, and coarsely grated russet potato to the pot. Stir occasionally and use a spoon or scraper to loosen and incorporate any caramelized bits stuck to the bottom of the pot. Cook until the vegetables become soft and translucent, about 5 to 7 minutes.
Add the red potato chunks, carrot chunks, and parsnip chunks to the pot. Sprinkle the all-purpose flour evenly over all the vegetables and stir thoroughly until the flour is fully incorporated and coats everything. Continue stirring constantly for 1 minute. Carefully pour in the reserved bouillon broth and add the bay leaves, stirring constantly to prevent the flour from clumping and scraping up any additional browned bits from the bottom of the pot. Return the seared lamb and any juices that have accumulated on the plate back to the pot. The liquid should come up to just cover all the ingredients; add a little water if needed. Bring the mixture to a boil, then immediately cover the pot with its lid, remove it from the heat, and transfer it to the preheated 325°F oven. Braise for approximately 2 hours, or until the lamb is very tender and easily breaks apart with a spoon.
Increase the oven temperature to 400°F. Remove the pot from the oven and uncover it. Stir the stew well to incorporate any settled solids. Return the uncovered pot to the oven and continue cooking for 15 to 20 minutes more, until the liquid has reduced and the sauce has thickened slightly. Remove from the oven and let the stew cool for a few minutes. Carefully remove and discard the bay leaves. Taste the stew and season generously with kosher salt and ground black pepper as needed. Divide into serving bowls and top each portion with finely chopped fresh parsley and thinly sliced fresh chives before serving.
