Description
This classic Irish Lamb Stew recipe features tender cubes of lamb slow-baked with hearty vegetables and aromatic herbs, resulting in a rich and comforting dish perfect for any occasion. Simmered in a flavorful broth and finished with fresh parsley, this stew is a traditional and satisfying meal that highlights the robust flavors of lamb and home-style cooking.
Ingredients
Scale
Meat
- 3 pounds boneless lamb leg (or other stewing lamb), cut into 1-inch cubes
Coating
- 2 tablespoons all-purpose flour
Cooking Fat
- 3 tablespoons olive oil
Vegetables
- 12 pearl onions (or 1 large onion, chopped)
- 3 medium carrots, cut into 1-inch pieces
- 2 pounds potatoes, peeled and cubed (about 6 medium)
Seasonings & Herbs
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
Liquids
- 4 cups low-sodium chicken broth (or vegetable/beef/lamb broth)
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven and Prep Meat: Preheat your oven to 350°F (175°C). Toss the lamb cubes with all-purpose flour until they are evenly coated. This helps to create a nice crust during browning and thickens the stew later.
- Brown Meat: Heat olive oil in a large Dutch oven over medium-high heat. In batches, brown the lamb cubes on all sides until deeply caramelized. Remove the browned lamb from the pot and set aside to keep warm.
- Sauté Vegetables: Add the carrots, pearl onions (or chopped onion), potatoes, dried thyme, salt, and black pepper to the Dutch oven. Pour in a small splash of the broth to deglaze the pan, scraping up any browned bits stuck at the bottom to incorporate all the flavors. Cook the vegetables for a few minutes to slightly soften them, then return the browned lamb pieces to the pot.
- Add Broth and Simmer: Pour the remaining broth into the Dutch oven, ensuring the lamb and vegetables are mostly covered. Bring the mixture to a boil on the stovetop, and adjust salt and pepper seasoning as necessary.
- Bake: Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 1 ½ to 2 hours, or until the lamb is very tender and the flavors meld beautifully.
- Serve: Remove the stew from the oven and garnish with freshly chopped parsley. Serve hot, ideally with crusty bread or over mashed potatoes to soak up the rich broth.
Notes
- For a richer flavor, try using lamb broth instead of chicken broth if available.
- Brown the lamb in batches to avoid overcrowding the pan, which ensures better caramelization.
- Feel free to add other root vegetables like parsnips or turnips to enhance the stew’s heartiness.
- This stew tastes even better the next day after the flavors have melded overnight.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
