St Patricks Irish Stew (Printable)
Comforting Irish lamb stew with potatoes, carrots, and herbs, simmered to tender perfection.
# What You Need:
→ Meat
01 - 2.2 lbs halal lamb shoulder, cut into 2-inch cubes
→ Vegetables
02 - 4 large potatoes, peeled and cut into chunks
03 - 3 large carrots, peeled and sliced
04 - 2 medium onions, chopped
05 - 2 stalks celery, sliced
06 - 2 cloves garlic, minced
→ Liquids
07 - 6 cups low-sodium halal beef or lamb stock
→ Herbs & Seasoning
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - Salt and pepper, to taste
→ Oil
12 - 2 tablespoons vegetable oil
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat.
02 - Season the lamb cubes with salt and pepper. Sear the lamb in batches until browned on all sides. Transfer browned lamb to a plate.
03 - In the same pot, add onions, garlic, and celery. Sauté for 3-4 minutes until softened and aromatic.
04 - Return the lamb to the pot. Add carrots and potatoes. Stir to combine.
05 - Pour in the halal stock. Add bay leaves, thyme, and rosemary. Bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are cooked through.
07 - Skim off any excess fat from the surface. Adjust seasoning with salt and pepper as needed.
08 - Remove bay leaves. Ladle stew into bowls, sprinkle with chopped parsley, and serve hot.
# Expert Advice:
01 -
- The lamb becomes impossibly tender after simmering for nearly two hours, practically melting in your mouth
- Everything cooks in one pot, meaning less cleanup and more time enjoying the meal
02 -
- Pat the lamb completely dry before seating, otherwise it will steam instead of brown and youll miss that depth of flavor
- Don't rush the simmer—this stew needs the full cooking time for the connective tissue to break down properly
03 -
- Trim some excess fat from the lamb before cooking, but leave enough to keep the meat moist during long simmering
- Taste and adjust seasoning near the end of cooking, as flavors concentrate as the liquid reduces