📝 About This Recipe
Transport yourself to the rolling green hills of Ireland with this quintessential comfort dish, a soul-warming blend of tender grass-fed lamb and earthy root vegetables. Unlike modern thickened versions, this authentic recipe relies on the natural starches of floury potatoes and a long, slow simmer to create a rich, silky broth that sings with the flavor of fresh thyme and sweet leeks. It is a rustic, honest masterpiece that celebrates the simplicity of high-quality ingredients and the patience of traditional slow-cooking.
🥗 Ingredients
The Meat
- 2.5 pounds Lamb Shoulder (trimmed of excess fat and cut into 1.5-inch chunks)
- 3 tablespoons All-purpose Flour (seasoned with a generous pinch of salt and black pepper)
- 2 tablespoons Vegetable Oil (for searing)
The Vegetables
- 2 large Yellow Onions (peeled and roughly chopped)
- 2 medium Leeks (white and light green parts only, cleaned and sliced into rounds)
- 4 large Carrots (peeled and cut into thick diagonal chunks)
- 2 medium Parsnips (peeled and cut into chunks)
- 2 pounds Russet Potatoes (peeled and cut into large 2-inch pieces)
- 3 cloves Garlic (minced)
The Braising Liquid & Aromatics
- 4 cups Lamb or Beef Stock (low sodium, high quality)
- 1/2 cup Guinness Stout (optional, for added depth of flavor)
- 4 sprigs Fresh Thyme (tied together with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by patting the lamb chunks dry with paper towels; this is crucial for achieving a deep, flavorful sear. Toss the lamb in the seasoned flour until lightly coated, shaking off any excess.
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2
In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat. Working in batches to avoid crowding the pan, sear the lamb until deeply browned on all sides, about 5-7 minutes per batch.
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3
Remove the browned lamb with a slotted spoon and set aside on a plate. Reduce the heat to medium.
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4
Add the chopped onions and leeks to the same pot. Sauté for 5-6 minutes until they begin to soften and pick up the golden bits (fond) from the bottom of the pan.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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6
If using Guinness, pour it in now to deglaze the pan, scraping the bottom with a wooden spoon. Allow it to bubble and reduce by half.
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7
Return the lamb and any accumulated juices to the pot. Add the carrots, parsnips, and the lamb or beef stock until the ingredients are just covered.
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8
Add the thyme sprigs, bay leaves, and Worcestershire sauce. Bring the liquid to a gentle boil, then immediately reduce the heat to a very low simmer.
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9
Cover the pot tightly and simmer for 1 hour. This initial cook time allows the tough connective tissues in the lamb shoulder to begin breaking down.
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10
After 1 hour, add the potato chunks to the pot. Ensure they are submerged in the liquid; add a splash more stock or water if necessary.
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11
Cover and continue to simmer for another 45-60 minutes. The stew is ready when the lamb is fork-tender and some of the potato edges have started to melt into the broth, thickening it naturally.
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12
Remove the thyme sprigs and bay leaves. Taste the broth and adjust the seasoning with more salt and pepper if needed.
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13
Let the stew rest off the heat for 10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly more.
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14
Ladle into deep bowls and garnish generously with freshly chopped parsley for a burst of color and freshness.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat and collagen content ensures the meat stays succulent during the long braise. Don't rush the searing process; that brown crust on the meat provides the primary flavor base for the entire stew. If the stew is too thin for your liking, mash a few of the cooked potato chunks against the side of the pot and stir them back in. For the best flavor, make this stew a day in advance; the flavors develop and deepen significantly after a night in the refrigerator. Avoid boiling the stew vigorously; a gentle 'smile' (a few bubbles breaking the surface) is all you need for tender meat.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered Irish Soda Bread to soak up every drop of the broth. Pair with a pint of creamy Guinness or a crisp Irish dry cider to complement the rich flavors. A side of buttery mashed peas or sautéed cabbage adds a lovely touch of green to the meal. For a modern twist, serve alongside a small dollop of horseradish cream for a sharp, spicy contrast.