Irish stew is a humble dish of Celtic rural cuisine, cooked slowly in iron pots over a peat fire. The combination of lamb with turnips and potatoes reflects the island's traditional crops. It's comfort food that defines Irish Atlantic winters.
International
Traditional Irish Lamb Stew
Traditional Irish Lamb Stew from Ireland: traditional step-by-step recipe, with chef tips and clear timings.
- Ireland
- Main course
- Light
- High protein
- High fiber
- easy
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 365 kcal
- Protein 28 g
- Fiber 5 g
- Carbohydrates 32 g
- Fat 14 g
- Sodium 580 mg
Story behind the dish
Preparation
Traditional Irish Lamb Stew is an Irish preparation with easy difficulty. Reserve about 145 minutes in total (25 for mise en place and preparation, 120 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 700 g of cubed lamb (shoulder or leg).
- Have ready: 4 medium potatoes, cut into pieces.
- Have ready: 3 sliced carrots.
- Have ready: 2 turnips, cubed.
- Have ready: 1 large onion, chopped.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the floured lamb cubes in hot oil in batches
Brown the floured lamb cubes in hot oil in batches, set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Sauté onion for 4 minutes in the same pot
Sauté onion for 4 minutes in the same pot, add remaining flour and cook for 1 minute.
-
Pour broth little by little, stirring to avoid lumps.
Pour broth little by little, stirring to avoid lumps, add bay leaf and thyme.
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Return the lamb
Return the lamb, cook covered for 45 minutes over low heat.
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Add potatoes
Add potatoes, carrots and turnips, cook for 40 more minutes until the vegetables are tender.
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Adjust salt and pepper
Adjust salt and pepper, serve with parsley and hot soda bread. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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