Irish stew
A simple, comforting stew of lamb, potatoes, onions and carrots, slowly simmered until the potatoes thicken the broth.
- 140 min20 prep · 120 cook
- EasyDifficulty
- 560 kcalper serving
Ingredients
- Lamb neck or shoulder, in chunks1.2 kg
- Floury potatoes, peeled1 kg
- Carrots, thickly sliced3
- Onions2
- Lamb or chicken stock750 ml
- thyme4 sprigs
- Bay leaves2
- Vegetable oil1 tbsp
- Chopped parsley2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the lamb and brown it in the oil in a heavy pot, in batches.
- 2
Add the sliced onions and carrots and cook until the onions soften.
- 3
Cut a third of the potatoes small and the rest into large chunks. Add them all with the stock, thyme and bay.
- 4
Cover and simmer very gently until the lamb is meltingly tender and the small potatoes have thickened the stew.
- 5
Remove the herb stalks, adjust the seasoning and sprinkle with parsley.
- 6
Serve in deep bowls with buttered soda bread.
Tips and questions
- Can I use beef instead of lamb?
- You can, but it becomes a different stew. Traditional Irish stew is lamb or mutton; for beef, add a little stout for depth.
- How long does it keep?
- Up to 3 days in the fridge. It freezes well, though the potatoes become a little softer once thawed.
Enjoy your meal!
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