Irish Stew
A one-pot braise of lamb or pork with potatoes, onions, and herbs simmered until tender. The meat and vegetables soften into a thick, warm stew with rich broth.
Ingredients
Method
Cut the lamb into 1.5-inch cubes. Peel and cube the potatoes into 1-inch pieces. Slice the onions into thick rings or chunks. Peel and slice the carrots into 1-inch rounds. Pat the meat dry with paper towels.
Heat the olive oil in a large heavy pot over medium-high heat. Working in batches, brown the lamb cubes on all sides until golden, about 8–10 minutes total. Transfer to a plate and season with salt and pepper.
Return the browned meat to the pot. Add the sliced onions and carrots, then pour in the vegetable broth. Drop in the thyme sprigs and bring to a boil.
Reduce heat to low, partially cover the pot, and simmer for 45 minutes until the meat begins to soften.
Add the potatoes and continue simmering for 30–40 minutes, uncovered or partially covered, until the potatoes are tender and the meat is very soft. The stew should be thick and chunky.
Remove the thyme sprigs. Taste and adjust seasoning with salt and pepper. Stir in the fresh chopped parsley and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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