Irish Stew
Servings
6people
Ingredients
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Warm up a Dutch oven with a little oil. Once hot, add a few lamb pieces. Brown the lamb on all sides. Cook the lamb in batches to avoid overcrowding in the pot and the meat stewing. After each batch is cooked, remove the meat from the pan, place on a plate and set aside.
  3. Add a little more olive oil (if needed) and the onion and leek to the Dutch oven. Saute on low to medium heat until they are soft and translucent.
  4. Add the browned lamb back into the pot along with the herbs and beef stock. Stir the beef broth to combine all the ingredients and bring to a simmer.
  5. Put the lid on the Dutch oven and pop it into the oven for 2 and a half hours.
  6. Remove from the oven and add the baby potatoes and Dutch baby carrots.
  7. Pop back into the oven for another 30 minutes.
  8. Remove from the oven again and taste test. Make sure you have tender meat and cooked potatoes.
  9. Stir through the Worcestershire sauce and season with salt and pepper to taste.
  10. Serve a big hearty bowl with creamy mashed potato and a slice of soda bread.
Recipe Notes

This slow-cooked stew is meant to be a chunky, brothy soup. If you prefer a gravy-like sauce, reduce the broth on top of the stove by simmering with the lid off after removing from the oven until you get the desired consistency.

If you do not have lamb shoulder, try another type of lamb stew meat or cuts of beef like beef cheeks or chuck steak.
Nutrition Facts
Irish Stew
Amount Per Serving
Calories 355 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 121mg 40%
Sodium 535mg 22%
Potassium 1072mg 31%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 42g 84%
Vitamin A 32%
Vitamin C 12%
Vitamin D0%
Calcium 5%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
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