How to make a TRADITIONAL IRISH STEW

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.

Heat butter and olive oil in a pan.

Season lamb with salt and pepper, then add to the pan to brown.

Transfer browned lamb to a plate.

Add bay leaves and diced onion to the pan, stir for 1-2 minutes.

Add garlic and thyme, cook until soft (3-4 minutes).

Add carrots and celery (including leaves), stir.

Add leeks and stir, cooking vegetables for 5-10 minutes.

Add diced parsnips and continue stirring for 10 minutes.

Stir in tomato paste and cook for another couple of minutes.

Return the browned lamb to the pan and stir to mix.

Add fresh rosemary and stir.

Pour in beef stock, stir, and bring to a boil.

Reduce heat to a simmer, cover, and cook for 90 minutes.

Remove fibrous rosemary sprigs and bay leaves from the stew.

Add peeled potato wedges, ensuring they are immersed in the liquid.

Add an extra cup of stock if needed to cover the potatoes.

Bring to a boil, cover, and cook for another 25 minutes.

Mix water and flour until smooth to create a paste.

Stir the flour paste into the stew, adjusting thickness as desired.

Cook for an additional 5-10 minutes, stirring occasionally.

Season with additional salt and pepper if needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens