Irish Stew
Traditional Irish lamb and root vegetable stew.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prepare the lamb: Trim excess fat from the lamb chops, but leave the bones in for a richer broth. Season generously with salt and pepper.
- 2
Layer the base: In a large, heavy-bottomed pot or Dutch oven, arrange a layer of the sliced potatoes, followed by the onions and carrots.
- 3
Add the meat: Place the lamb chops over the vegetable layer. Top with the thyme sprig and the remaining chunked potatoes.
- 4
Add the liquid: Pour the stock into the pot. The liquid should just barely cover the ingredients. Bring to a boil over medium heat.
- 5
Simmer slowly: Reduce the heat to very low, cover with a tight-fitting lid, and simmer gently for 1.5 to 2 hours. Do not stir, as you want the sliced potatoes at the bottom to break down and naturally thicken the stew.
- 6
Serve: Check that the meat is tender and falling off the bone. Remove bones if desired, garnish generously with fresh chopped parsley, and serve piping hot in deep bowls.
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