British & Irish · Lunch · Dinner
Irish Stew
A hearty, slow-simmered pot of tender lamb, soft potatoes, sweet onions and carrots in a light thyme-scented broth. It is comforting and filling, with lean lamb and plenty of vegetables.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Serves
- 4
Calories come from: Carbs 46% · Fat 20% · Protein 34%
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Ingredients
For 4 servings- 600 gLean lamb leg or shoulder, trimmed of visible fat and cut into 3 cm chunks
- 6 medium900 gPotatoes, peeled
- 2 large300 gOnions, thickly sliced
- 3 medium180 gCarrots, cut into chunks
- 2 tsp9 gOlive oil
- 4 cups (1 litre)1,000 gWater
- 4 sprigsFresh thyme
- 1 leafBay leaf
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
- 2 tbsp8 gFresh parsley, chopped
Steps
- 1
Trim any remaining visible fat from the lamb and pat the chunks dry.
- 2
Cut two of the potatoes into thin slices and the rest into large chunks.
- 3
Heat the olive oil in a large heavy pot over medium-high heat.
- 4
Brown the lamb in two batches for about 3 minutes per batch, then set it aside on a plate.
- 5
Lower the heat to medium, add the onions and cook for 5 minutes until just softened.
- 6
Return the lamb to the pot and add the thinly sliced potatoes, carrots, thyme and bay leaf.
- 7
Pour in the water, add the salt and pepper, and bring to a boil.
- 8
Skim off any foam, cover and simmer gently for 1 hour.
- 9
Add the potato chunks, pressing them into the liquid, cover and simmer for another 40 minutes, until the lamb is fork-tender and the thin potato slices have broken down to thicken the broth.
- 10
Spoon off any fat from the surface, remove the thyme stems and bay leaf, and taste for seasoning.
- 11
Make sure the stew is piping hot throughout, then scatter with parsley and serve.
Swaps, storage and make-ahead
Swaps
- Use lean beef chuck instead of lamb for a milder flavour, keeping the same simmering times.
- Use low-sodium stock instead of water for a richer broth, choosing one labelled gluten-free to keep the stew gluten-free.
- Replace one or two of the potatoes with chunks of parsnip or turnip for a different texture and flavour.
- Swap the fresh thyme for 1 teaspoon of dried thyme if fresh is hard to find.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot throughout. You can freeze the stew, but the potatoes may turn grainy once thawed.
Make ahead
Make the whole stew a day ahead, chill it overnight and lift off the set fat before reheating until piping hot. You can also peel and cut the vegetables a few hours ahead, keeping the potatoes covered in cold water in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (752 g) | Per 100 g | |
|---|---|---|
| Calories | 433 kcal | 58 kcal |
| Protein | 37.6 g | 5 g |
| Carbohydrates | 51.2 g | 6.8 g |
| of which sugars | 7.2 g | 1 g |
| Fiber | 7.5 g | 1 g |
| Fat | 9.6 g | 1.3 g |
| of which saturated | 2.7 g | 0.4 g |
| Sodium | 737 mg | 98 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
