Irish Stew
Hearty traditional lamb stew with root vegetables
Ingredients
Instructions
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Prepare the meatSeason the lamb with salt and pepper, then toss in the flour until lightly coated. Shake off excess flour and set aside.
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Brown the meatHeat the oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches, brown the lamb on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
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Sauté the aromaticsIn the same pot, add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
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Combine and simmerReturn the lamb to the pot. Add the potatoes, carrots, parsnips, beef broth, Guinness (if using), bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
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Adjust seasoningRemove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. Stir in the chopped parsley.
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ServeLadle the stew into bowls, garnish with additional fresh parsley, and serve hot with crusty Irish soda bread for a complete meal.
Nutritional Information
475
Calories
per serving
32
Protein
grams
42
Carbohydrates
grams
19
Total Fat
grams
7
Saturated Fat
grams
6
Fiber
grams
8
Sugar
grams
620
Sodium
milligrams
15
Vitamin C
milligrams
3.5
Iron
milligrams
Irish Stew is Also Known As
Stobhach Gaelach, Irish Lamb Stew, Dublin Coddle or Traditional Irish Stew
