Irish Stew
Quick answer
- Total time
- 110 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Some of the potatoes break down into the broth as it simmers, giving the stew body without any flour.
Read more
Large pieces of lamb shoulder brown best when left alone until they release from the pot on their own. With just lamb, onion, carrot, potato, and thyme, the result depends on gentle heat: a hard boil toughens the lamb, so keep the lid ajar and only small bubbles at the edge of the pot. Once the lamb pulls apart with a fork and some potato has crumbled, it is time to season. Made a day ahead, it tastes even better.
Ingredients
Instructions
- 1
Cut 700 g lamb shoulder into large stew pieces and pat them dry so they brown instead of steaming.
Season evenly with 1 tsp salt and 0.5 tsp black pepper, coating the cut sides before heating the pot.
- 2
Heat the pot over medium-high heat, then add the lamb in one layer so the pieces are not crowded.
Brown for about 5 minutes, turning only after the surface releases and looks lightly browned.
- 3
Add 250 g onion and 150 g carrot, then reduce the heat to medium.
Cook for 4 minutes, scraping the browned bits from the bottom as the vegetables soften and release sweetness into the base.
- 4
Add 500 g potatoes, 900 ml beef stock, and 1 tsp thyme.
Bring just to a boil, skim off any foam from the surface, then lower the heat before the stew starts boiling hard.
- 5
Cover with the lid slightly ajar and simmer on low heat for 70 to 90 minutes.
Keep only small bubbles rising at the edges, because a hard boil can tighten the lamb before it becomes tender.
- 6
When the lamb separates easily with a fork and some potato has broken down, check the thickness of the broth.
Adjust salt and pepper if needed, rest briefly off the heat, and serve the stew hot.
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