Clodagh's Hearty Irish Stew | This Morning

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than lamb.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein while rice is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Go to your butcher and ask for lamb off the bone or shoulder of lamb, and request bones as well.

Roast the bones, onions, and carrots in the oven for about 1 hour to enhance flavor.

In a large pot, add cold water and the roasted bones and vegetables.

Add a bouquet garni of thyme and black pepper to the pot and let it simmer for a couple of hours.

Brown the lamb in a pan until it's nicely browned on all sides.

Prepare browned onions, carrots, and parsnips to add to the stew.

Layer the potatoes on top of the stew to prevent them from becoming mushy.

Pour the stock over the layered ingredients in the pot.

Cover the pot and place it in the oven for 1.5 hours.

Make a roux by melting equal parts butter and flour in a separate pan.

After the stew has cooked, drain the stock and ladle it into the roux to thicken it.

Pour the thickened stock back over the stew before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens