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Lamb stew It is a warm and tasty combination of tender lamb, potatoes, turnips and onions. It is incredibly easy to make with just a handful of ingredients. Just let everything simmer in a pot and you get the perfect hearty Irish stew for a cold night.
Lamb stew (Irish stew)
Coming from a New Zealand Irish background, the Lamb Stew was a special recipe I grew up with. It is a comforting recipe that combines salty, meaty and vegetable flavors. But today, I am creating a gluten free and paleo friendly version.
This stew is typically simmered in a Guinness beef broth. And although Guinness or flour is not used in this recipe, there is honestly no need for it. Fresh vegetables, tender lamb and savory spices pair wonderfully on their own. Prepare this for an easy meal during the week or get ready for St. Patrick's Day!
Lamb Stew Ingredients
Here is a quick list of what you will need. But follow the recipe below on how to prepare each ingredient.
- Lamb: 2 ½ shoulder of lamb
- Bacon: 4 slices of bacon
- Onions: 2 onions
- Potatoes: 2 pounds of new potatoes
- Carrots and turnips: 6 small carrots and 1 turnip
- Chicken or vegetable broth: 4 cups of any broth
- Salt, pepper and thyme: 1 teaspoon dried thyme with salt and pepper to taste
Which cut of lamb is best for the stew?
When it comes to stews, lBoth shoulder or stems are the best.
The lamb shoulder exudes a lot of flavor and becomes extremely tender after slow roasting. Lamb shanks are a cheaper cut of meat, but the collagen in this makes it great for braising and slow cooking. By the time you finish cooking, the meat turns into a smooth texture that melts off the bone.
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How to make lamb stew
So, let's talk about the recipe. I used the organic lamb shoulder from New Zealand and cut it into two inch cubes. The lamb will shrink a little when cooked, so it's fine if the chunks look big. From there, the stew comes together really easy.
- Just skip a few slices of bacon, season the lamb with salt and pepper, and brown all sides of the lamb with the fat from the bacon.
- Remove the lamb to a plate and sauté the onions until golden.
- Add the lamb to your pot along with the broth and dried thyme and simmer for an hour.
- While the lamb is simmering, cut some carrots, potatoes, and a turnip, then add it to the stew and cook an additional 20 minutes.
And that is. A tasty and tasty recipe for lamb stew.
How to store leftovers
Before storing the stew, let it cool to room temperature. Then store in airtight containers in the refrigerator for about 3-4 days. Or you can put it in the freezer for up to 3 months.
More hearty winter recipes
Lamb stew (Irish stew)
Preparation time: 15 minutes
Cooking time: 2 hours.
Total time: 2 hours and 15 minutes
Servings: 6 servings
A traditional Irish lamb stew recipe that is simple to prepare but full of flavor. It is abundant, nutritious and delicious.
- 2 1/2 lb lamb shoulder, diced
- 4 slices of bacon, cut into 1-inch pieces
- 2 onions, cut into wedges
- 2 pounds new potatoes, peeled and quartered
- 6 small to medium carrots, peeled and cut into 2-inch pieces
- 1 turnip, diced
- 4 cups chicken, beef or vegetable broth
- 1 teaspoon dried thyme
- salt and pepper to taste
Season the lamb with salt and pepper and reserve
Heat a large Dutch oven (6 to 7-QT) over medium heat and add the bacon. Cook 3-4 minutes or until bacon is crisp. Use a slotted spoon to remove the bacon from a paper towel.
Increase the heat to medium-high and add the lamb chunks (working in batches), browning all sides in the bacon fat. Remove the lamb to a plate.
Add the onion to the Dutch oven and cook for 2-3 minutes or until golden. Add the Dutch oven lamb together with the broth and dried thyme. Bring the broth to a boil, then reduce the heat to low and simmer for 1.5 hours.
After an hour, add the potatoes, carrots, and turnip. Cook for an additional 20 minutes or until vegetables are tender.
Calories: 458kcal, Carbs: 37g, Protein: 36g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 113mg, Sodium: 270mg, Potassium: 1363mg, Fiber: 6g, Vitamin A: 10240IU, Vitamin C: 40.9 mg, calcium: 74 mg, iron: 4.2 mg
Irish lamb stew