How to Make Irish Stew with Lamb or Beef

Cut lamb shoulder into pieces about an inch in size.

Heat olive oil in a heavy enameled cast iron pan.

Brown the lamb pieces in the pan, seasoning with salt and pepper.

Add about 4 cups of water to the browned meat.

Dissolve 5 beef bouillon cubes in the water.

Simmer the mixture for about an hour.

Prepare vegetables: dice turnips, cut up russet potatoes, chop carrots, celery, and onion.

After 45 minutes of simmering, skim off any fat from the top of the stew.

Add 1 cup of water if needed to cover the vegetables.

Add diced carrots, onions, celery, turnips, and potatoes to the pot.

Crush about half a teaspoon each of rosemary, thyme, and marjoram using a mortar and pestle and add to the pot.

Add more salt, pepper, and 2 additional beef bouillon cubes, bringing the total to 7.

Stir everything together and let it simmer for about 30 minutes until the vegetables are soft.

Add browning sauce to the stew for color.

Thicken the stew with a cornstarch slurry.

Add fresh parsley (about 2-3 tablespoons) to the stew before serving.

Taste the stew, adjusting seasoning as necessary.

Equipment Needed

Dietary

Allergens