A simple Irish lamb stew with potatoes and onions cooked slowly until tender.
Irish stew has many household versions, but lamb or mutton, potatoes and onions are at its core. The dish relies on slow cooking rather than heavy seasoning.
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- Prep
- 20 minutes
- Cook
- 1 hour 45 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Put lamb in a heavy pot and cover with water or stock. Bring to a simmer and skim the surface if needed.
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Add onions, thyme and bay leaves and simmer gently for 45 minutes.
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Add potatoes and optional carrots and continue cooking until the lamb and vegetables are fully tender.
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Remove bay leaves. Mash one or two potato pieces into the broth if you want a slightly thicker finish.
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Season with salt and pepper and finish with parsley.
Chef’s notes
Keep the simmer gentle so the lamb stays tender and the potatoes retain some shape. The broth should taste clean and meaty rather than heavily spiced.
Substitutions
Mutton gives a deeper flavor but needs longer cooking. Floury potatoes thicken the broth more than waxy varieties.
Serve with
Soda bread and parsley
Storage
Refrigerate for up to 3 days. Reheat gently until the meat and broth are thoroughly hot.
Allergens
No major allergens are required in the base recipe; check commercial stock if used.
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