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Irish stew with lamb and vegetables
Classic Irish Lamb Stew with fresh vegetables

Traditional Irish Lamb Stew

Author: Flavelo
Recipes Main Courses Soups
Irish Stew is the dish of patience. Lamb cuts like shoulder or neck are full of tough connective tissue. The secret is time: slow simmering converts these tough fibers into gelatin, which not only makes the meat butter-soft but naturally thickens the broth into a rich gravy without flour.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Irish

Ingredients

Equipment Needed

  • Heavy-bottomed pot: for even heat distribution.

Instructions

1 ✓

Salt and pepper the meat. Sear in the pot with a little fat until browned. Remove meat.

Tip: Browning (Maillard reaction) creates the deep meat flavor. Don't steam; sear!
2 ✓

In the same pot, sauté onions and garlic until soft. Scrape up brown bits from the bottom.

Tip: The brown bits (fond) are flavor gold; onion moisture releases them.
3 ✓

Return meat, layer veggies (potatoes, carrots) on top. Add spices and cover with water.

Tip: Potato starch dissolves during cooking, naturally thickening the stew.
4 ✓

Cover and simmer on lowest heat for 1.5-2 hours until meat is tender.

Tip: Do not boil hard; it toughens the meat. Gentle simmer only!
5 ✓

Sprinkle with parsley before serving.

Tip: Fresh herbs add a bright finish.

Recipe FAQ

Meat is tough after 1 hour?
It hasn't cooked long enough. Collagen breakdown takes time. Keep simmering until a fork slides in easily.

Ingredients

  • 2 lbs Lamb Shoulder or Neck (cubed)
  • 2 lbs Russet Potatoes (peeled and cubed)
  • 3 medium Carrots (sliced)
  • 2 medium Parsnips (sliced)
  • 2 medium Onions (chopped)
  • 3 cloves Garlic
  • 2 sprigs Fresh Thyme
  • 2 leaves Bay Leaves
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 6 cups Water or Lamb Stock
  • 2 tbsp Fresh Parsley