Description
A traditional Irish stew made with tender lamb or beef, hearty root vegetables, and fresh herbs, simmered slowly for a rich and comforting meal.
Ingredients
Units
Scale
- 2 lbs lamb shoulder or beef chuck, cut into chunks
- 2 tablespoons vegetable oil
- 4 cups beef or lamb broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 3 large potatoes, peeled and cubed
- 2 parsnips, sliced (optional)
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1 teaspoon fresh rosemary (or 1/2 tsp dried)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Brown the meat on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until softened.
- Stir in tomato paste, then return the meat to the pot.
- Add broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 1 hour.
- Add carrots, potatoes, and parsnips (if using). Continue simmering for another 45 minutes, or until vegetables and meat are tender.
- Taste and adjust seasoning if necessary.
- Garnish with chopped parsley before serving.
Notes
- For a thicker stew, mash a few potatoes directly in the pot before serving.
- Lamb is traditional, but beef is a great substitute.
- Can be made a day ahead for deeper flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg