Description
Irish lamb stew simmers with tender meat and root vegetables, creating a comforting classic from Ireland’s culinary heritage. Rich broth and robust flavors reward you with a soul-warming meal that connects deeply to traditional cooking.
Ingredients
Scale
- 3 lbs (1.4 kg) lamb shoulder, trimmed and cut into cubes
- 4 large carrots, chopped
- 3 large Yukon Gold or Russet potatoes, peeled and cubed
- 2 large onions, diced
- 4 cloves garlic, minced
- 4 cups (950 ml) beef broth
- 2 tbsps fresh thyme leaves
- 2 bay leaves
- 2 tbsps olive oil
- 1/2 cup (85 g) pearl barley (optional)
Instructions
- Prepare a cutting board and slice root vegetables into uniform, bite-sized cubes to ensure consistent cooking and appealing presentation.
- Select a heavy-bottomed Dutch oven and warm olive oil over medium-high heat until shimmering.
- Sear lamb pieces in batches, developing a rich golden-brown crust on all surfaces to enhance flavor complexity.
- Transfer browned lamb to a separate plate, preserving the caramelized remnants in the pot.
- Reduce heat to medium and sauté aromatic onions and minced garlic until softened and translucent, approximately 4 minutes.
- Introduce chopped carrots, diced potatoes, fragrant thyme sprigs, and bay leaves, stirring to coat vegetables with residual cooking oils.
- Carefully return lamb pieces to the pot, nestling them among the vegetables.
- Pour beef broth over the mixture, incorporating pearl barley if desired, and gently bring contents to a delicate simmer.
- Partially cover the pot, reducing heat to low, and allow stew to slowly simmer for 90-120 minutes until lamb becomes exceptionally tender and vegetables are perfectly cooked.
- Remove bay leaves and thyme stems before serving this robust, warming Irish classic.
Notes
- Slice vegetables uniformly to ensure even cooking and consistent texture throughout the stew.
- Brown lamb thoroughly to develop rich, deep flavor foundations that elevate the entire dish’s taste profile.
- Select fresh, high-quality lamb shoulder cuts with marbling for maximum tenderness and succulent meat results.
- Consider gluten-free adaptation by replacing barley with quinoa or omitting grains completely for dietary flexibility.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg