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Emma

Irish Lamb and Potato Stew: Discover a Cozy Recipe!

A cozy and hearty Irish Lamb and Potato Stew perfect for chilly days.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Irish
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds lamb shoulder cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef or lamb broth
  • 4 large potatoes peeled and diced
  • 3 large carrots sliced
  • 2 stalks celery chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides, about 5-7 minutes. Remove the lamb and set aside.
  2. In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
  3. Return the browned lamb to the pot. Pour in the broth and bring to a boil.
  4. Add the diced potatoes, sliced carrots, chopped celery, thyme, rosemary, salt, and pepper. Stir to combine.
  5. Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Stir occasionally.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 80mgSodium: 600mgFiber: 4gSugar: 3g

Notes

  • For a thicker stew, mix 2 tablespoons of cornstarch with a little cold water and stir it into the stew during the last 10 minutes of cooking.
  • You can substitute the lamb with beef or chicken for a different flavor profile.
  • Add peas or green beans for extra color and nutrition.

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