Irish Stew
Irish stew is a traditional dish where chunks of lamb shoulder are slowly simmered with potatoes, onion, and carrot in beef stock seasoned with nothing more than thyme, salt, and pepper. Browning the lamb lightly and sauteing the onion and carrot first builds a foundation of Maillard flavor and natural sweetness in the broth. Adding potatoes and stock, then cooking on low heat for at least ninety minutes allows the connective tissue in the lamb to break down into tenderness, while some of the potato pieces dissolve into the liquid and thicken it naturally. The restraint in seasoning is the point - with only thyme as an aromatic, the deep flavors of the lamb and root vegetables define the stew entirely on their own.
Adjust Servings
Instructions
- 1
Cut lamb into large chunks and season with salt and pepper.
- 2
Brown the lamb pieces lightly in a pot.
- 3
Add onion and carrot, and cook for 4 minutes.
- 4
Add potatoes, stock, and thyme; bring to a boil then lower heat.
- 5
Cover and simmer gently for about 70 minutes.
- 6
When lamb and potatoes are tender, adjust seasoning and serve.
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