Description
This hearty Irish stew features tender lamb or beef, fresh vegetables, and a rich broth, making it the perfect comfort food for chilly evenings. Enjoy a classic recipe that brings warmth and flavor to your table.
Ingredients
Scale
- 2 pounds of lamb or beef, cut into 1-inch cubes
- 4 large potatoes, peeled and diced
- 4 carrots, sliced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 4 cups of beef or lamb broth
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Cut the meat into 1-inch cubes. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the meat cubes in batches for 5-7 minutes, then remove and set aside.
- In the same pot, add chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute. Then, add sliced carrots and diced potatoes, cooking for about 5 minutes.
- Return the browned meat to the pot. Pour in the broth, ensuring the meat and vegetables are submerged. Stir in tomato paste and Worcestershire sauce, then season with thyme, rosemary, salt, and pepper.
- Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for 1.5 to 2 hours, stirring occasionally. If it thickens too much, add more broth or water.
- Check the meat for tenderness; it should be fork-tender. Adjust seasoning as needed. Let the stew rest for 10 minutes before serving.
- Ladle into bowls, garnish with parsley, and serve hot with crusty bread or soda bread.
Notes
- For a richer flavor, consider using bone-in meat.
- Feel free to add other vegetables like peas or parsnips for variety.
- This stew can be made a day in advance; the flavors will deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 120 minutes