Ingredients:

  • 2 lbs (900g) lamb shoulder, cut into chunks (you can substitute with beef if preferred)
  • 1.5 lbs (700g) potatoes, peeled and quartered
  • 3 large carrots, peeled and cut into chunks
  • 2 large onions, chopped
  • 2-3 cloves garlic, minced
  • 3 cups (750ml) beef or lamb broth
  • 1 cup (250ml) water
  • 1 tablespoon tomato paste (optional)
  • 2 tablespoons flour (optional, for thickening)
  • 2 tablespoons Irish butter
  • 1-2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1-2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Crusty bread, for serving

Instructions:

  1. Prepare the Meat:
    • In a large pot or Dutch oven, melt the Irish butter over medium heat.
    • If you want to thicken the stew, toss the meat chunks in flour before browning.
    • Add the lamb or beef chunks to the pot and brown them on all sides, about 5-7 minutes. Remove the meat and set it aside.
  2. Cook the Vegetables:
    • In the same pot, add the chopped onions and carrots. Sauté for about 5 minutes, until they start to soften.
    • Add the minced garlic and cook for another minute.
  3. Combine Ingredients:
    • Return the browned meat to the pot with the vegetables. Add the tomato paste (if using) and stir well to coat the meat and vegetables.
    • Pour in the beef or lamb broth and the water, stirring to combine.
    • Add the thyme, bay leaves, and season with salt and pepper.
  4. Cook the Stew:
    • Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together. Stir occasionally to prevent sticking.
  5. Add the Potatoes:
    • About 30-40 minutes before the stew is done, add the quartered potatoes to the pot. Continue to simmer until the potatoes are tender and cooked through.
  6. Final Seasoning and Serve:
    • Taste the stew and adjust the seasoning with more salt and pepper if needed.
    • Remove the bay leaves before serving.
    • Ladle the stew into bowls, garnish with chopped parsley, and serve hot with crusty bread on the side to soak up the rich broth.

Notes:

  • Variations: You can add other root vegetables like parsnips or turnips for extra flavor.
  • Thickening the Stew: If you prefer a thicker stew, you can mash a few of the potatoes into the broth or simmer the stew uncovered for the last 30 minutes.

This traditional Irish stew is hearty, comforting, and perfect for a cold day. Enjoy it with a good slice of crusty bread for the ultimate meal!

Apply