RecipesDinner
Dinner
Traditional Irish Stew
Lamb, potato, onion and carrot simmered slowly until the lamb pulls apart and the potato thickens the broth, ladled into deep bowls with parsley. Better on day two.
- Serves
- 4
- Prep
- 20min
- Cook
- 100min
- Total
- 120min
Programs: Muscle Gain, Maintenance, Blood Sugar, Blood Pressure
Per serving
- Calories
- 727kcal
- Protein
- 36.8g
- Carbs
- 57.7g
- Fat
- 38.5g
- Fibre
- 6.9g
Ingredients
For 4 servings · MetricUS
- 600gdiced lamb leg, trimmed hardleanest cut that still braises well
- 900gfloury potatoes, peeledMaris Piper or similar
- 2onions, sliced
- 3carrots, cut into chunks
- 1 litrelamb or chicken stockclean, unsalted
- 3 sprigsfresh thyme
- 1 small handfulfresh parsley, choppedto finish
- salt and black pepperto taste
- 1¼ lbdiced lamb leg, trimmed hardleanest cut that still braises well
- 2 lbrusset potatoes, peeled
- 2onions, sliced
- 3carrots, cut into chunks
- 4 cupslamb or chicken stockclean, unsalted
- 3 sprigsfresh thyme
- 1 small handfulfresh parsley, choppedto finish
- salt and black pepperto taste
Method
Start the broth.
Put the diced lamb in a heavy pot and cover with the cold stock.
Bring it up to a gentle simmer, then skim off any grey foam and fat that rises in the first ten minutes. This is what keeps the broth clean.
Simmer the lamb.
Add the thyme sprigs.
Drop the heat so the surface barely moves and cook, part-covered, for 45 minutes. The lamb needs this time before the vegetables go anywhere near it.
Prep the potatoes.
Cut roughly a third of the potatoes into small chunks and the rest into larger pieces.
The small ones dissolve and thicken the broth. The larger ones hold their shape and give you something to eat.
Add the vegetables and simmer.
Add all the potatoes, the onions and the carrots.
Top up with a splash of water if the liquid no longer covers everything.
Simmer gently for another 45 to 50 minutes, until the lamb pulls apart and the small potato pieces have broken down and gone silky.
Season.
Fish out the thyme stalks.
Season with salt and plenty of black pepper, tasting as you go, since the stock started unsalted.
Finish and serve.
Stir through the chopped parsley off the heat.
Serve a quarter per person in deep bowls, with the broth ladled over.