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Cozy Irish Stew with Lamb and Root Vegetables

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A comforting and rich Irish stew featuring tender lamb shoulder and a medley of root vegetables, slow-cooked to develop deep, hearty flavors perfect for cozy evenings.

Ingredients

Scale
  • 2 lbs lamb shoulder, boneless, cut into 1.5-inch cubes
  • 3 large carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 4 cups beef or lamb broth (low-sodium preferred)
  • 3–4 fresh thyme sprigs
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or butter
  • Optional: 1/2 cup Guinness or dry stout

Instructions

  1. Pat the lamb cubes dry with paper towels and season generously with salt and pepper (about 5 minutes).
  2. Heat 2 tablespoons of olive oil or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, about 6-8 minutes per batch, until deeply caramelized. Remove and set aside.
  3. Lower heat to medium. Add diced onions, celery, and garlic to the pot and cook until softened and fragrant, about 5 minutes, stirring frequently.
  4. Add carrots, parsnips, and potatoes to the pot. Stir to coat with the onion mixture and cook for 3-4 minutes to bring out their natural sweetness.
  5. Optional: Pour in 1/2 cup Guinness or dry stout to deglaze the pot, scraping up browned bits. Let it reduce slightly for about 3 minutes. If skipping alcohol, use broth instead.
  6. Return browned lamb to the pot. Pour in 4 cups of beef or lamb broth. Add fresh thyme sprigs and bay leaves. Bring to a gentle boil, then reduce to a simmer.
  7. Cover the pot with a lid slightly ajar and simmer gently for 1.5 to 2 hours, stirring occasionally, until lamb is fork-tender and vegetables are soft but intact. Add more broth or water if the stew becomes too thick.
  8. Remove thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. For a thicker stew, mash a few potato pieces into the broth.
  9. Let the stew rest off the heat for 10 minutes to allow flavors to meld. Serve warm, ideally with crusty bread or Irish soda bread.

Notes

Pat lamb dry before browning for better caramelization. Do not rush browning step as it adds essential flavor. Keep vegetables roughly the same size for even cooking. For thicker stew, mash some potatoes or add cornstarch slurry. Stew tastes better after resting and even better the next day. Can be made in a slow cooker after browning lamb and sautéing vegetables.

Nutrition

Keywords: Irish stew, lamb stew, root vegetables, comfort food, slow cooked, cozy meal, traditional Irish recipe

Find it online: https://tessierecipes.com/cozy-irish-stew-with-lamb-and-root-vegetables-easy-homemade-recipe/