Description
A hearty and traditional Irish lamb stew featuring tender chunks of lamb shoulder slowly cooked with baby potatoes, carrots, cipollini onions, and aromatic herbs to create a comforting one-pot meal perfect for chilly days.
Ingredients
Meat
- 3 pounds lamb shoulder, cut into 2-inch chunks (or beef chuck roast)
- Salt and pepper, to taste
- 3-4 tablespoons oil
Vegetables
- 1 pound frozen peeled cipollini onions (or 3 medium onions, cut into wedges)
- 1 pound baby carrots (or about 6 medium carrots cut into 3-inch lengths)
- 2 pounds baby potatoes (1-2 inch diameter)
- 1-2 cups frozen or fresh peas (optional, for color)
Liquids and Seasonings
- 4 cups chicken broth or stock
- 1 tablespoon fresh thyme (or 3 sprigs)
- 2 bay leaves
- Optional: splash of Worcestershire sauce
- 1 tablespoon fresh tarragon leaves or flat-leaf parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow baking the stew.
- Prepare the Lamb: Pat the lamb chunks dry with paper towels and season them generously with salt and pepper to enhance flavor.
- Brown the Meat: Heat oil in a heavy-bottomed, oven-proof Dutch oven over medium-high heat. Brown the lamb on all sides in batches; this step develops rich flavors through caramelization.
- Sauté Vegetables: Remove the browned meat and add onions and carrots to the same pot, lowering the heat to medium. Add more oil if necessary and season with salt and pepper. Cook for 6-8 minutes until they begin to soften.
- Combine Ingredients: Return the browned lamb to the pot and add baby potatoes and chicken broth. Bring the mixture to a simmer on the stovetop, then add fresh thyme and bay leaves.
- Bake the Stew: Cover the Dutch oven tightly and place it in the preheated oven. Bake for 1½ hours or until the lamb is fork-tender, allowing flavors to meld perfectly. Alternatively, you can simmer the stew gently on the stovetop over low heat.
- Add Peas and Final Touches: Remove the cover, stir in the peas (if using), and cook uncovered for an additional 10 minutes to heat through. Skim off any excess fat from the surface. Taste and adjust salt and pepper. Optionally, add a splash of Worcestershire sauce for deeper flavor.
- Serve: Ladle the Irish stew into warm bowls and garnish with fresh tarragon or flat-leaf parsley for a fresh herbal note.
Notes
- The optional peas add a pop of color and sweetness but can be omitted if preferred.
- For a thicker stew, you can thicken the broth with a slurry of flour or cornstarch mixed with water during the last 10 minutes of cooking.
- Using lamb shoulder provides optimal tenderness and flavor; beef chuck can be substituted if desired.
- Make sure to brown the meat well as this step is crucial for depth of flavor.
- The stew can also be cooked entirely on the stovetop over low heat if an oven-proof pot is not available.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
