Irish stew
- Lactose Free
- Energy Kcal 575
- Carbohydrates g 22
- of which sugars g 5.4
- Protein g 40.9
- Fats g 35.9
- of which saturated fat g 15.51
- Fiber g 3.5
- Cholesterol mg 142
- Sodium mg 634
- Difficulty: Average
- Prep time: 20 min
- Cook time: 1 h 40 min
- Serving: 6
- Cost: Average
- Note plus the cooking time of the meat broth
PRESENTATION
When you’re craving something comforting and hearty, there’s nothing quite like Irish stew. Seriously good. This traditional Irish stew is a beloved dish in Ireland, especially on chilly days or during festive gatherings like St. Patrick’s Day. You know, it's not just any stew; it’s been cherished for generations. Deeply rooted in Irish culture. The secret? The slow-cooked lamb. It becomes super tender and really soaks up all those herby flavors from bay leaves and juniper berries, giving it this slightly wild edge. And the creamy base? Adds an extra layer of comfort—perfect with a fresh loaf of Soda bread, some Colcannon, or slices of Irish potato bread. These sides? Ideal companions for soaking up the rich broth, making every bite satisfying.
If you’re looking for comfort food that fills your home with a really really good aroma, this stew is the way to go. For sure. Pairing this lamb stew recipe with a pint of Guinness is a tradition many adore. The beer’s deep, slightly bitter notes cut through the richness of the meat, enhancing the savory broth beautifully. Unlike a typical beef stew, Irish stew is straightforward—pretty simple—but packed with big flavors and a lot of heart. I mean, while some might swap lamb for beef, turning it into a version kinda like Guinness stew, the slow-cooked lamb remains the star. For those who appreciate a good hearty stew, this dish offers it all: golden veggies, tender meat, and a rich broth begging to be mopped up with a chunk of bread.
Whether you’re whipping it up as a St. Patrick’s Day treat or just because you want something really really cozy, slow cooker Irish stew brings people together for a meal that’s easy, satisfying, and bursting with flavor from start to finish. It’s a true sign of the warmth and richness of Irish culinary traditions.
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INGREDIENTS
- Lamb 4.4 lbs (2 kg) - shoulder
- Carrots 1.4 cups (150 g)
- White onions 1 cup (150 g)
- Type 00 flour 2 ½ tbsp (20 g)
- Potatoes 1.3 lbs (600 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- Parsley 1 sprig
- for the meat broth
- Lamb to taste - lamb bones
- White onions 1
- Carrots 1
- Bay leaves 1 leaf
- Cloves 2
- Coarse salt ¾ tsp (5 g)
- Juniper 2 berries
- Ground black pepper 4
How to prepare Irish stew
To make the Irish Stew, take the lamb meat and separate the bones from the flesh 1, cut the latter into pieces about 3/4 inch 2. Use the bones to prepare the meat broth needed for cooking: peel an onion and leave it whole, insert cloves and bay leaves into the flesh 3 to flavor.
Then cut the carrot into coarse pieces 4, fill a large pot with water, then add the carrot pieces, the onion spiked with bay leaves and cloves, and also add the black peppercorns 5 and juniper berries. Add coarse salt 6.
And finally, add the lamb bones 7, cook over moderate heat for about 1 hour, skimming with a slotted spoon occasionally to remove excess fat 8. Once the broth is ready, you can proceed with making the Irish Stew: peel the carrots 9,
cut them in half lengthwise, and then into small pieces about 3/4 inch 10. Peel the onion and slice it thinly 11. Also peel the potatoes 12.
And cut them into cubes, ideally the same size as the meat and carrots 13. Flour the lamb pieces 14, mixing to flour evenly, then place a large pot on the stove, heat the olive oil, and then add the floured pieces 15.
Salt 16, pepper, and let the meat brown for 5 minutes, then add the vegetables excluding the potatoes 17, pour in the meat broth you prepared until covering all the meat 18,
cover with a lid 19 and cook the Irish Stew over moderate heat for 50 minutes. After this time, add the potatoes to the pot 20, cover again with the lid 21, and continue cooking for another 50 minutes.
In the meantime, wash and chop the fresh parsley 22. When cooking is complete, turn off the heat and flavor the meat with the parsley 23. Your Irish stew is ready to be enjoyed piping hot 24.