Irish-American Lamb Stew with Root Vegetables

Name: Irish-American Lamb Stew with Root Vegetables
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 lbs Lamb stew meat (shoulder or leg), cut into 1.5-inch cubes; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 2 cloves Garlic, minced; 2 tbsp All-purpose flour; 4 cups Beef broth (or lamb broth if available); 1 (6 oz) can Tomato paste; 2 Bay leaves; 1 tbsp Fresh thyme leaves (or 1 tsp dried); 1 lb Potatoes, peeled and cut into 1-inch chunks; 3 medium Carrots, peeled and cut into 1-inch pieces; 2 medium Parsnips, peeled and cut into 1-inch pieces; 1 small Turnip, peeled and cut into 1-inch pieces; Salt and black pepper To taste; ¼ cup Fresh parsley, chopped (for garnish)

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This Irish-American Lamb Stew is a deeply satisfying dish, perfect for a blustery March day. Chunks of succulent lamb are slow-simmered with a vibrant array of root vegetables like carrots, potatoes, parsnips, and turnips in a savory, herb-infused broth. The long, gentle cooking process tenderizes the lamb and melds the flavors, creating a robust and incredibly flavorful stew that's both nourishing and wonderfully aromatic, a true taste of home.

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Irish-American Lamb Stew with Root Vegetables

Prep Time20 min

Cook Time120 min

Servings6 servings

DifficultyMedium

Equipment

Dutch ovenCutting boardKnifeWhiskLadle

Instructions

1
Pat lamb stew meat dry with paper towels and season generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb in batches until well browned on all sides, about 5-7 minutes per batch. Remove seared lamb and set aside.
2
Add chopped onion to the pot and cook until softened, about 5 minutes, scraping up any browned bits from the bottom. Add minced garlic and cook for another minute until fragrant.
3
Sprinkle flour over the onions and garlic, stir for 1 minute to create a roux. Gradually whisk in the beef broth and tomato paste, stirring until smooth. Return the seared lamb to the pot.
4
Add bay leaves, fresh thyme, potatoes, carrots, parsnips, and turnip to the pot. Stir to combine. Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the lamb is very tender and the vegetables are cooked through.
5
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can uncover it and simmer for an additional 15-20 minutes, or until it reaches your desired consistency. Alternatively, if it's too thick, add a little more broth or water.
6
Ladle the hot stew into bowls. Garnish with fresh chopped parsley before serving. Serve with crusty bread for dipping.

Nutrition

Calories480 kcal

Protein38g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I make this stew in a slow cooker?

Yes, after searing the lamb and sautéing the aromatics (Steps 1-2), transfer everything to a slow cooker. Add flour, broth, tomato paste, herbs, and vegetables. Cook on low for 6-8 hours or on high for 3-4 hours, or until lamb is tender.

What can I do if the stew is too thin?

To thicken the stew, you can either remove the lid and simmer for an additional 15-20 minutes to allow some liquid to evaporate, or you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering stew and cook until thickened.

Can I use different vegetables in this stew?

Absolutely! Feel free to add or substitute other root vegetables like rutabaga, sweet potatoes, or even some green cabbage towards the end of cooking for variety.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.