Irish lamb stew recipe
This easy Irish lamb stew recipe is perfect for St. Patrick's Day. Full of vegetables and tender lamb, this cozy meal is packed with flavor.
Servings: 10 cups (2.5 quarts)
Calories: 613kcal
Ingredients
- 1 pound lamb meat for stew cut into 1 inch pieces (shoulder or leg of lamb)
- 1 tablespoon canola oil
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 1 large onion diced
- 3 large carrots cut into 1 inch pieces
- 1 pound baby potatoes halved or quartered
- ½ cup frozen peas
- 3 sprigs thyme
- 2 bay leaves
- 4 cups stock - chicken beef or a combination
- 1 cup white wine red wine or Guinness, optional
- fresh parsley chopped, for garnish
- salt and pepper to taste
Instructions
- Season lamb with salt and pepper. Set aside.
- In a large Dutch oven, heat canola oil over medium-high heat.
- Sear lamb on all sides, until deep brown, Remove from pot and set aside.
- Add butter and flour to pot and stir to combine until you have a paste (roux). Cook for 2 - 3 minutes, (then deglaze with wine or stout, if using) and add onion and carrots.
- Season with salt and pepper and stir to coat vegetables with roux (butter and flour mixture). Cook for 6 - 8 minutes, until onions begin to soften.
- Add potatoes, peas, thyme, bay leaves, and stock to the Dutch oven. Return lamb and it's juices to the pot. Stir to combine and cover.
- Reduce heat to low and gently simmer for one hour. Stir occasionally, scraping the bottom of the pot to make sure nothing sticks. (DO NOT BOIL - keep an eye on your pot, adjust the lid slightly if it begins to boil, or reduce heat).
- Remove from heat, garnish with fresh chopped parsley and serve.
Video
Nutrition
Serving: 1.75 cups | Calories: 613kcal | Carbohydrates: 41g | Protein: 43g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Cholesterol: 143mg | Sodium: 472mg | Fiber: 5g | Sugar: 8g