Irish Stew
Irish stew is prepared in several ways. This version slowly simmers lamb shoulder with potato, onion, carrot, and herbs until the meat is tender and the broth lightly thickens.
Prep
20m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 20mlVegetable Oil
- 1kgLamb Shoulder (cut into large chunks)
- 250gOnion (thickly sliced)
- 200gCarrot (cut into thick pieces)
- 0.9kgPotato (peeled and cut into large chunks)
- 1.2lWater
- 10gSalt
- 3gBlack Pepper
- 2pcsBay Leaf
- 5gFresh Thyme
- 15gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat, then brown the lamb shoulder well on all sides.
- 02
Add the onion and carrot and cook until they begin to soften and pick up a little color.
- 03
Season with the salt and black pepper, then add the bay leaves and fresh thyme.
- 04
Pour in the water and bring everything to a gentle simmer. Skim off any foam from the surface.
- 05
Cover partly and cook gently until the lamb shoulder is nearly tender.
- 06
Add the potato and continue simmering until the meat is very tender and the potatoes are soft but still holding their shape.
- 07
Remove the bay leaves and fresh thyme, then scatter over the fresh parsley before serving.
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