Serves 8
110 min
Irish Stew
Recipe GLPR58f3d48778ad5e
A hearty, rustic Irish stew featuring tender lamb, potatoes, and root vegetables simmered together until the flavors meld beautifully. This traditional one-pot dish is naturally meat-forward and requires no added fat—the lamb releases its own richness as it cooks. Perfect for a warming, satisfying main course.
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Ingredients
3 lb. boneless lamb stew meat (preferably from the neck and shoulder), cut into 1-inch pieces
2 lb. russet potatoes, peeled and cut crosswise into thirds
7 carrots, halved lengthwise and cut into 3-inch pieces
2 medium yellow onions, thinly sliced
1 1/2 cups fresh or frozen peas
Kosher salt and freshly ground black pepper, to taste
Directions
Place the lamb stew meat in a large heavy-bottomed pot or Dutch oven. Season generously with kosher salt and freshly ground black pepper.
Add the sliced onions to the pot with the lamb. Stir gently to combine, then place the pot over medium-high heat. Allow the lamb and onions to cook uncovered for about 10 minutes, stirring occasionally. The natural juices from the lamb will begin to release.
Add enough cold water to the pot to just cover the lamb and onions—approximately 8 to 10 cups. Bring to a boil, then reduce the heat to low, cover partially, and let simmer for 30 minutes. Skim off any foam that rises to the surface.
Add the potatoes and carrots to the pot. Stir well, and continue simmering covered for about 45 minutes, until the lamb is very tender and the potatoes are nearly soft. The lamb should shred easily with a fork when fully cooked.
Stir in the fresh or frozen peas and cook for an additional 5 minutes until heated through. Taste the stew and adjust the seasoning with additional salt and pepper as needed.
Ladle the stew into bowls, ensuring each serving has lamb, vegetables, and broth. Garnish with the roughly chopped fresh parsley and serve hot.
