thepioneerwoman5.0
Irish Stew
Make a big pot of this Irish stew for St. Patrick's Day. With tender lamb, vegetables, and rich broth, it's a hearty, delicious dinner recipe.
👥 4 Servings⏱️ Prep & Cook: 3h⏳ Prep: 10 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pot
- ●dutch oven
📝 Preparation Steps
1
Preheat the oven to 325°F. In a large bowl, whisk together the beef bouillon concentrate and hot water; set aside.
2
Pat the lamb dry with paper towels. In a large Dutch oven or other heavy-bottomed pot with a lid, heat the oil over medium-high heat. When the oil is hot, sear the lamb, working in batches as necessary to avoid crowding the pot, until deeply golden all over, about 6 to ⏱️ 8 minutes per batch. Transfer to a plate and repeat with the remaining lamb.
3
Reduce the heat to medium. Add the butter to the pot. When the butter is melted and bubbling, add the onion, leek, and grated potato. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables are soft and translucent, 5 to ⏱️ 7 minutes.
medium leek, thinly sliced and thoroughly rinsed1
4
Add the red potatoes, carrots, and parsnips to the pot. Sprinkle the flour over the vegetables and stir to thoroughly combine. Cook, stirring constantly, for ⏱️ 1 minute, then add the bouillon broth from step 1 and bay leaves, stirring well so the flour doesn’t clump and scraping any additional fond off the bottom of the pot. Return the lamb to the pot, along with any accumulated juices. The broth should just cover everything—if necessary, add a little water. Bring to a boil, then immediately cover, remove from the heat, and transfer to the oven. Cook until the meat is very tender, about ⏱️ 2 hours—more if needed.
medium red potatoes, cut into 1 1/2-in. chunks6medium carrots, peeled and cut into 1 1/2-in. chunks3medium parsnips, peeled and cut into 1 1/2-in. chunks2bay leaves2
5
Increase the oven temperature to 400°F. Uncover the stew and give it a good stir, then continue cooking until the sauce has reduced and thickened slightly, 15 to ⏱️ 20 minutes more. Remove from the oven and allow to cool slightly. Season with salt and pepper, and remove the bay leaves. Serve topped with parsley and chives.
bay leaves2
Nutrition Facts
calories
1119 Calories
fat Content
63 g
fiber Content
13 g
sugar Content
12 g
sodium Content
2718 mg
protein Content
48 g
trans Fat Content
0 g
cholesterol Content
171 mg
carbohydrate Content
79 g
saturated Fat Content
24 g
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