Irish Stew
Nutrition
| Per serving | Calories | Protein | Carbs | Fat | Sat fat | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 840kcal | 45g | 48g | 54g | 22g | 7g | 8g | 1800mg |
| intermediate | 840kcal | 45g | 48g | 54g | 22g | 7g | 8g | 1800mg |
| expert | 840kcal | 45g | 48g | 54g | 22g | 7g | 8g | 1800mg |
Per serving · Ava-estimated — a guide, not a clinical figure.
- 800 gLamb shoulder— bone-in, cut into 2-inch cubes
- 600 gYukon Gold potato— peeled and halved
- 300 gYellow onion— quartered
- 250 gCarrot— peeled and cut into 2-inch chunks
- 20 gFresh parsley— roughly chopped
- 10 gFresh thyme— leaves stripped from stems
- 2 wholeBay leaf— dried or fresh
- 1000 mlLamb stock— concentrated or freshly made
- 30 gAll-purpose flour— unbleached
- 15 gGarlic clove— crushed and peeled
- 10 gSalt— fine sea salt
- 5 gBlack peppercorn— freshly cracked
- 30 gUnsalted butter— cold, divided for cooking and finishing
This version is designed for your first confident attempt at a classic stew, prioritizing approachability and reliable results over strict tradition. Instead of building a stock from scratch or worrying about precise knife work, you will use a high-quality jarred lamb base and pre-washed vegetables to cut down on prep time. The focus here is on gentle heat management and understanding how starch naturally thickens a pot over time. I have structured the steps to eliminate guesswork, guiding you through simple browning and steady simmering so the meat becomes fork-tender without drying out. Watch closely for the moment the broth begins to coat the back of a spoon; this is your cue that the potatoes have released enough starch and the flavors have married properly. Avoid the temptation to boil vigorously, as this will toughen the lamb and cause the potatoes to disintegrate into mush. If the pot looks too thin near the end, a quick mash of two potato chunks against the side of the pan will instantly create the right consistency. This method guarantees a comforting, deeply flavorful bowl with minimal stress, proving that great comfort food does not require professional training.
Equipment
- Heavy-bottomed pot— non-stick is fine here
- Wooden spoon— for gentle stirring
- Measuring cups— standard set
- Whisk— for dissolving base
Method
- 1
Combine the lamb stock with hot water in a large pot and stir until fully dissolved.
Use a whisk to prevent lumps.
dissolving~ 1 min - 2
Add the lamb shoulder and quartered onions to the pot and bring to a gentle simmer over medium heat.
Do not let it boil rapidly.
simmering~ 5 min - 3
Sprinkle the flour over the surface and stir continuously for two minutes until the liquid thickens slightly.
Keep moving the spoon to avoid bottom burning.
thickening~ 2 min - 4
Drop in the potatoes, carrots, garlic, thyme, and bay leaves, then cover and reduce heat to low.
Ensure vegetables are fully submerged.
braising~ 30 min - 5
Stir in the chopped parsley, salt, and cracked peppercorns, then taste and adjust seasoning before serving.
Add butter at the end for richness.
finishing~ 2 min