Irish Lamb Stew – Traditional Comfort Dish

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat, and beef chuck is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, while bouillon cubes are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a cheaper thickener.

Melt 30 grams of butter in a dutch oven over medium-high heat.

Add 1 kilogram of lamb stew meat cut into 2 centimeter cubes and sear on all sides.

Remove the browned lamb and set aside in a bowl.

Add sliced leeks and chopped carrot to the pot and sauté until softened and browned.

Return the browned lamb to the pot along with optional sprigs of thyme.

Add 1 kilogram of quartered red potatoes to the pot.

Season with a few good pinches of salt.

Pour in 1.5 liters of lamb stock and bring to a simmer.

Skim off any scum that floats to the surface for a clearer broth.

Cover the pot and let it cook for about 2 hours to develop flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens