Best 14 Irish Lamb Stew Recipes

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In the realm of hearty and comforting dishes, Irish lamb stew stands tall. This classic stew is a testament to the beauty of simple, rustic cooking, where humble ingredients come together to create a symphony of flavors. Originating from the Emerald Isle, this delectable stew is a celebration of Ireland's rich culinary heritage. With its tender lamb, succulent vegetables, and rich gravy, Irish lamb stew is a dish that warms the soul on a chilly evening.

This article presents a collection of carefully curated Irish lamb stew recipes, each with its own unique twist on this timeless classic. From traditional recipes that stay true to the roots of this dish to more contemporary interpretations that add a modern flair, there's a recipe here to suit every palate. Whether you prefer a stew simmered slowly in a Dutch oven or a quick and easy version made in an Instant Pot, these recipes offer a range of cooking methods to accommodate your time and preferences.

Get ready to embark on a culinary journey through the heart of Ireland as we explore the diverse flavors and aromas of Irish lamb stew. Let the warmth of this iconic dish fill your kitchen and bring comfort to your table.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH LAMB STEW



Irish Lamb Stew image

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

Provided by Danny O'Flaugherty

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h45m

Yield 10

Number Of Ingredients 16

1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
  • Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
  • Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrition Facts : Calories 671.7 calories, Carbohydrate 26.3 g, Cholesterol 162.7 mg, Fat 39.3 g, Fiber 4 g, Protein 46.4 g, SaturatedFat 15.6 g, Sodium 1189.4 mg, Sugar 5.6 g

IRISH-STYLE LAMB STEW



Irish-Style Lamb Stew image

Authentic Irish-style stew made with lamb, potatoes and carrots.

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h25m

Yield 4

Number Of Ingredients 9

1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
  • Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 27.4 g, Cholesterol 58 mg, Fat 12.5 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 5 g, Sodium 115.6 mg, Sugar 5.1 g

IRISH LAMB STEW



Irish Lamb Stew image

This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 10

1/2 cup all-purpose flour
Coarse salt and ground pepper
3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 tablespoons canola oil
1 large onion, chopped
3/4 teaspoon dried thyme
1 1/2 cups dark beer
1 1/2 pounds medium new potatoes, peeled and quartered
1 pound carrots, peeled and cut 1/2 inch thick diagonally
3 tablespoons chopped fresh parsley

Steps:

  • In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
  • Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
  • Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.

Nutrition Facts : Calories 415 g, Fat 17 g, Fiber 3 g, Protein 37 g

IRISH STEW WITH LAMB AND GUINNESS



Irish Stew With Lamb and Guinness image

A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker

Provided by MarraMamba

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

3 lbs lamb shoulder with a little fat, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2-inch slices
2 large yellow onions, cut into large dice
3 -4 garlic cloves, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb (enough to cover) or 2 quarts beef stock (enough to cover)
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons cornstarch
salt & freshly ground black pepper, to taste

Steps:

  • The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
  • Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
  • Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
  • Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

IRISH LAMB OR BEEF STEW



Irish Lamb or Beef Stew image

Although I usually reserve making this in the winter months, we love this anytime. Easy and a good comfort food.

Provided by susan

Categories     Stew

Time 2h30m

Yield 2 1/2 Quarts

Number Of Ingredients 12

1 cup Burgundy wine or 1 cup dry red wine
1 garlic clove, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
3 lbs lamb (can substitute lean beef for stewing)
1/4 cup olive oil
2 (10 ounce) cans beef broth, undiluted
6 carrots, cut into 2-inch, slices
12 small boiling onions
6 medium potatoes, peeled and halved

Steps:

  • Combine first 6 ingredients.
  • Pour over meat in a shallow dish.
  • Cover and refrigerate for at least 6-8 hours.
  • Drain meat, reserving marinade.
  • Discard bay leaves.
  • Heat oil in a Dutch oven over medium heat; brown meat in oil.
  • Add consomme and reserved marinade; bring to a boil.
  • Cover, reduce heat, and simmer 1 1/2 hours.
  • Add carrots, onions, and potatoes; cover and cook another 30 minutes.

IRISH LAMB STEW



Irish Lamb Stew image

Meet the Cook: With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set. My husband and I have a son, 11. -Jeanne Dahling, Elgin, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 12

6 tablespoons all-purpose flour, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lamb stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1/2 teaspoon dill weed
8 pearl onions, peeled
3 medium carrots, cut into 1-inch pieces
2 large potatoes, peeled and cubed
1/2 cup half-and-half cream
Hot biscuits

Steps:

  • In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat. , In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. , In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.

Nutrition Facts : Calories 367 calories, Fat 13g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 496mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

IRISH LAMB STEW



Irish Lamb Stew image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds shoulder lamb chops
2 pounds potatoes
5 medium sized onions
1 pound carrots
2 teaspoons well chopped parsley
1/2 teaspoon pepper
1/2 teaspoon salt
1 can of stock (optional)
Parsley, chopped for garnish

Steps:

  • Preheat oven to 350 degrees.
  • Trim fat off of lamb chops. Arrange chops in a large, greased casserole dish. Peel onions and slice them. Place a layer of rings on top of the chops. Sprinkle 1/3 of the seasonings over the onions. Slice carrots and layer them on top. Season again, then layer potatoes over carrots (if small leave whole, larger potatoes are sliced).
  • Add cold water or stock to fill dish halfway. Bake covered for one hour then remove cover and continue to bake for an additional half hour.
  • Serve on dish with meat in the center and sprinkle with parsley.

IRISH LAMB STEW



Irish Lamb Stew image

A traditional Irish stew, as handed down by my grandmother, who was born and raised and is now buried in Bangor, Co. Down, Ulster. This recipe has been modified slightly, as indicated in my comment below. This is a good, hearty stew, whcih is excellent fare anytime there's "a chill in the air."

Provided by LastBaron

Categories     Stew

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 1/3 lbs boneless leg of lamb, cut in 1/2 inch cubes
1/2 cup all-purpose flour
2 1/2 teaspoons salt
3/8 teaspoon black pepper
1 2/3 teaspoons canola oil
6 2/3 yellow onions, peeled,coarsely chopped
1 2/3 cloves garlic, finely chopped
3/8 cup chopped fresh curly parsley
1 2/3 teaspoons caraway seeds
2 bay leaves
1 1/8 pints chicken broth or 1 1/8 pints beef broth
1 (20 ounce) bottle Guinness stout or 1 (20 ounce) bottle dark beer
3 1/3 tablespoons apple cider vinegar or 3 1/3 tablespoons red wine vinegar
1 2/3 tablespoons packed brown sugar

Steps:

  • Combine flour, salt and pepper.
  • Dredge lamb cubes in seasoned flour.
  • Heat oil; brown meat over medium-high heat.
  • Reduce heat to medium, add onions and garlic.
  • Cook, stir 5 minutes until browned and onions are translucent.
  • Add remaining ingredients, raise heat to medium-high and bring to boil.
  • Reduce heat to simmer, cook (sitrring occasionally) for 90 minutes to 2 hours, or until meat is fork tender.
  • Thicken gravy, if necessary, with cornstarch-sauce slurry.
  • :In Ireland, the lamb used is*never* boneless.
  • A stew is, by Irish tastes and sensibilities (and very much contrary to the American perception thereof),*not* an elegant dish, but rather a working dish that can be made and left unattended while good Irish lads and lassies are out toiling in the fields, tending the lambs and sheep that are used in this dish, or following other gainful pursuits and pastimes.
  • The bones have been removed here to adjust this recipe to more molly-coddled American tastes.

Nutrition Facts : Calories 902.7, Fat 33.8, SaturatedFat 14.3, Cholesterol 130.3, Sodium 1080.5, Carbohydrate 48.8, Fiber 2.1, Sugar 7, Protein 41.2

' TIS AN IRISH LAMB STEW



' Tis an Irish Lamb Stew image

Traditional? Haven't a clue. Delicious? Yes. Please serve this with my posted Irish soda bread. Pick up some lamb bones, too while you're at the butchers and make your own lamb broth for this stew. From our local natural foods' store flyer-I added and subtracted a few ingredients. Mom insisted I add some fresh cabbage to this. Okay, Ma! Note that I've not tried this stew with the optional whiskey.

Provided by COOKGIRl

Categories     Lamb/Sheep

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 3/4 lbs organic boneless lamb shoulder, cut into 1-inch pieces (I had the butcher cut up the lamb for me)
1/2 cup flour, approximately
1 lb thin-skinned baby potatoes, divided
6 ounces baby carrots
2 -3 small parsnips, peeled and cut into 2 inch chunks
1 medium sweet onion, peeled and chopped
1 large garlic clove, finely minced
salt, to taste
pepper, to taste
2 -3 cups fresh lamb broth (or 2-3 cups unsalted chicken or beef broth)
1/2 cup green peas (if using frozen, thaw first)
2 cups cabbage, coarsely chopped
1 sprig fresh thyme, stems removed, minced
4 sprigs fresh parsley, stems removed, minced
2 ounces whiskey

Steps:

  • Preheat oven to 325°F.
  • In a large bowl gently toss the lamb chunks with the flour to coat.
  • In a large Dutch oven with a tight fitting lid, arrange first the lamb, followed by half potatoes, carrots, parsnips, onion and garlic in layers. Finish the top layer with the remaining potatoes. Season each layer with salt and pepper.
  • Add broth (and whiskey if using), cover pot. Cook 2 to 2 1/2 hours until meat is tender and sauce thickened. DO NOT allow stew to dry out, adding stock as necessary!
  • The last 15 minutes of cooking, add the green peas and cabbage. Watch carefully, being sure that cabbage doesn't cook too long and become slimy.
  • Just before serving, garnish top of stew with the thyme and parsley.
  • FYI: For a thicker sauce, in a small bowl combine 2 tablespoons of arrowroot or cornstarch with 2 tablespoons of stock or water. Whisk, breaking up any lumps and stir into the casserole, incorporating well.

Nutrition Facts : Calories 745.5, Fat 43, SaturatedFat 18.5, Cholesterol 142.9, Sodium 181.7, Carbohydrate 40.9, Fiber 6.7, Sugar 6.7, Protein 38.5

IRISH LAMB OR BEEF STEW



Irish Lamb or Beef Stew image

This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours.

Provided by Derf2440

Categories     Stew

Time 2h55m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs boned lamb (Lamb is traditional) or 2 lbs boned beef, sliced, 1/4 inch slices (Lamb is traditional)
2 lbs peeled potatoes, thinly sliced (a mandolin slicer works best)
3 large onions, thinly sliced
salt and pepper, each layer to taste
2 tablespoons fresh parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
13 ounces water

Steps:

  • Trim the meat, leaving a little of the fat and slice.
  • Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
  • Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
  • Add the water and cover tightly.
  • Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
  • Do not add unless absolutly necessary.
  • The potatoes will thicken the finished stew so it should not be too runny.
  • Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
  • The potatoes on top should be nice and brown and crisp.

IRISH LAMB STEW (OR BEEF)



Irish Lamb Stew (or Beef) image

A hearty, stick-to-your-ribs Irish stew that's loaded with meat and veggies! I've been making this for years and we just love it! *If you don't care for lamb, you can always sub beef. Be sure to serve with a pint of green beer and some Irish Soda Bread for dunking! Slainte! ("Cheers" in Irish!) ~Photo by me~

Provided by Kelly Williams

Categories     Other Soups

Time 2h30m

Number Of Ingredients 14

1 c burgundy or dry red wine (*can sub ocean spray cran-grape if desired)
1 tsp minced garlic
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
2 bay leaves
1/4 c dried thyme, crush with fingers when adding
3 lb lamb (can sub stewing beef) cut chunky bite-sized
1/4 c olive oil
2 can(s) beef broth or consommé
18-20 peeled sweet baby carrots (or 6 regular), sliced thickly
1 extra large onion, diced
4-6 medium yukon gold or red potatoes, cut large bite-sized
2 Tbsp cornstarch
2 Tbsp cold water

Steps:

  • 1. Combine first 6 ingredients.Pour over meat in a shallow dish or into a ziploc baggie. Cover and refrigerate for at least 6-8 hours. Drain meat, reserving marinade. Discard bay leaves. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add beef broth or consommé and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add carrots, onions, and potatoes; cover and cook another 30 minutes until tender. Remove bay leaves. Mix together cornstarch and cold water in a small glass and slowly pour in while stirring. Cook and stir 1-2 minutes longer until thickened. Add more salt and pepper to taste. Serve piping hot with toast points or warm Irish Soda Bread and butter, and a pint of green beer! Slainte!

JG'S IRISH LAMB STEW



JG's Irish Lamb Stew image

A hearty dish - Great cold weather meal. Serve with sliced French bread.

Provided by John Garland

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 3h20m

Yield 6

Number Of Ingredients 19

4 slices bacon, chopped
2 pounds cubed lamb stew meat
salt and ground black pepper to taste
2 stalks celery, sliced
1 carrot, chopped
1 red onion, chopped
4 cloves garlic, chopped
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®), divided
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
4 cups beef stock, or as needed
1 cup pearl barley, rinsed
1 pound small red potatoes, cubed
2 carrots, sliced
1 rutabaga, peeled and cubed
1 (10 ounce) package sliced fresh mushrooms
3 tablespoons all-purpose flour, or as needed

Steps:

  • Place the chopped bacon in a large pot over medium heat, and cook, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot, and set aside.
  • Sprinkle the lamb with salt and black pepper, and brown the meat well over medium heat in several batches in the bacon drippings. Do not crowd the pan or lamb won't brown. Set the lamb aside. Stir the celery, chopped carrot, red onion, garlic, rosemary, thyme, and oregano into the bacon drippings, and cook and stir until the onion is softened and translucent, about 5 minutes. Pour almost all the stout beer into the pan, but reserve about 1/4 cup in a small bowl and set aside. Bring the mixture to a boil, and cook until the stout beer has reduced by about half, about 10 minutes. Scrape up and dissolve any brown flavor bits in the bottom of the pot into the liquid.
  • Stir the bacon and cooked lamb meat back into the stew; mix in the fire-roasted tomatoes with their juice, and pour in enough beef stock to cover. Bring the mixture to a boil, reduce heat to a simmer, and cook for 1 hour and 45 minutes. Mix in the pearl barley, and simmer 15 minutes more. Stir in red potatoes, sliced carrots, rutabaga, and mushrooms, and simmer until the potatoes are tender, about 30 minutes.
  • To thicken the stew, whisk flour into the reserved 1/4 cup of stout beer until smooth; stir the mixture into the stew, and simmer until thickened, about 5 minutes.

Nutrition Facts : Calories 614.5 calories, Carbohydrate 57.1 g, Cholesterol 98.6 mg, Fat 26.6 g, Fiber 11.3 g, Protein 36.9 g, SaturatedFat 9.9 g, Sodium 522.5 mg, Sugar 11.7 g

IRISH EYES ARE SMILIN' LAMB STEW



Irish Eyes are Smilin' Lamb Stew image

Even if you aren't Irish, your eyes will definately be smilin' when you sit down to this traditional Irish Lamb Stew! Don't care for lamb? Well, you can just sub beef if you prefer! I love to make this stew and serve it "pub-style" with buttered toast points or crusty warm bread for dunkin', and of course, a nice cold green beer...

Provided by Kelly Williams

Categories     Other Main Dishes

Time 2h30m

Number Of Ingredients 15

1 cup burgundy or dry red wine
1 garlic clove, minced
2 bay leaves
1 tsp. salt or to taste
1/2 tsp. fresh cracked black pepper or to taste
1/2 tsp. dried thyme, crush between thumb and fingers when adding
3 lbs. lamb meat, or sub beef stewing meat such as chuck, blade or arm roast
1/4 cup olive oil
2 cans beef broth or consomme
1 (16 oz. / 1 lb.) bag baby carrots
1 large onion, diced or thin wedges seperated
6 red or yukon gold potatoes, unpeeled cut lg. bite-sized
1 rib celery, thinly sliced
2 Tbl. cornstarch
2 Tbl. cold water

Steps:

  • 1. Cut up meat into large bite-sized pieces, trimming fat. Combine first 6 ingredients. Pour over meat in a shallow dish or place into ziploc baggie. Cover and refrigerate for at least 6-8 hours or overnight. Drain meat, reserving marinade. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add beef broth or consomme and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours adding carrots during last 30 minutes. Add onions, potatoes and celery, and cover and cook another 30 minutes or until all vegetables and meat are tender. Remove bay leaves. (*Or leave one in there. The person that gets the bay leaf has to help clean up the kitchen!) In small glass, mix cornstarch and COLD water til smooth, slowly stir into pot. Stir pot to mix and simmer 5 minutes longer til slightly thickened. (Or you can skip this and leave the broth thin if preferred.) Serve with buttered toast points or any warm crusty bread or rolls for dunkin'. Don't forget your green beer! Slainte!
  • 2. *If you don't prefer to cook with wine, a fantastic substitute is Ocean Spray Cranberry, Cran-Cherry or Cran-Grape juice.

IRISH LAMB & TURNIP STEW RECIPE - (4.7/5)



Irish Lamb & Turnip Stew Recipe - (4.7/5) image

Provided by DreiFromBK

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil, plus more for the roux
3 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
Kosher salt
Pepper
2 small yellow onions, quartered
8 garlic cloves, crushed
6 tablespoons all-purpose flour
1 cup dry white wine
4 cups chicken stock or low-sodium broth
3 small turnips, peeled and quartered
1/2 pound medium carrots, cut into 2-inch pieces
8 fingerling potatoes (3/4 pound)
3 tablespoons heavy cream
Chopped parsley and mint, for garnish
Crusty bread, for serving

Steps:

  • In a large enameled cast-iron casserole, heat the 3 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate. Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the casserole to the heat. Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes. Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley and mint. Serve with crusty bread.

Tips:

  • Choose high-quality lamb meat: Opt for fresh or frozen lamb shoulder or leg, as these cuts are ideal for stewing and will become tender and flavorful during the cooking process.
  • Brown the lamb before stewing: Searing the lamb in a hot pan before adding it to the stew pot creates a delicious caramelized crust, enhancing the overall flavor of the dish.
  • Use a variety of vegetables: Incorporate a mix of vegetables such as carrots, potatoes, celery, and onions to add texture, color, and nutritional value to the stew.
  • Enhance the flavor with herbs and spices: Experiment with different herbs and spices like thyme, rosemary, garlic, and black pepper to create a flavorful and aromatic stew.
  • Simmer gently and patiently: Allow the stew to simmer gently for at least 1-2 hours, or until the lamb is fall-off-the-bone tender and the vegetables are cooked through.
  • Serve with crusty bread or mashed potatoes: Accompany the Irish lamb stew with crusty bread or creamy mashed potatoes to soak up the delicious broth and enhance your dining experience.

Conclusion:

Irish lamb stew is a hearty, comforting, and flavorful dish that showcases the best of Irish cuisine. By following these tips and the detailed recipe provided, you can easily create an authentic and delicious Irish lamb stew in your own kitchen. Indulge in the rich flavors of tender lamb, succulent vegetables, and aromatic herbs, and enjoy a taste of Irish tradition with every spoonful. Serve it with crusty bread or mashed potatoes, and gather around the table to share this heartwarming meal with loved ones.

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