Traditional Irish Lamb Stew Recipe Beef Stew Mutton Stew

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is leaner, while beef is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and can be homemade.

olive oil

🥗Healthier: canola oil

💰Cheaper: vegetable oil

Canola oil is lighter and more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes add nutrients, while turnips are often cheaper.

Melt 2 tablespoons of salted butter in a large pan over low to medium heat.

Add half of the sliced potatoes to the bottom of the pan to cover it.

Season the first layer of potatoes with a little salt and pepper.

Add half of the sliced onions on top of the first layer of potatoes, breaking them up as you add them.

Sprinkle a little parsley over the onions.

Add all of the lamb neck cubes on top of the onions, ensuring to remove any large pieces of fat but keeping the marbled fat.

Season the lamb neck with salt and pepper.

Add the remaining half of the sliced onions on top of the lamb.

Sprinkle another layer of parsley over the onions.

Finish by adding the rest of the sliced potatoes on top, covering the stew completely.

Season the top layer of potatoes with salt and pepper.

Pour in enough stock to just cover the potatoes, ensuring it doesn't become too soupy.

Cook in a fan oven at 160°C for 2.5 hours.

After 2 hours, remove the lid to brown the top of the stew for the last half hour.

Let the stew cool for a minute before serving.

Cooking Techniques

Equipment Needed

Spice Level: