Description
This traditional Irish Lamb Stew is a comforting and hearty dish perfect for chilly days. Tender cubes of stewing lamb are coated in flour, browned to perfection, and slow-cooked with pearl onions, carrots, and potatoes in a savory broth. Finished with fresh parsley, this classic stew is rich in flavor and incredibly satisfying.
Ingredients
Scale
Meat
- 3 pounds boneless lamb leg (or other stewing lamb), cut into 1-inch cubes
Vegetables
- 12 pearl onions (or 1 large onion, chopped)
- 3 medium carrots, cut into 1-inch pieces
- 2 pounds potatoes, peeled and cubed (about 6 medium)
Seasonings & Herbs
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Other Ingredients
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 4 cups low-sodium chicken broth (or vegetable/beef/lamb broth)
Instructions
- Prepare the Lamb: Preheat your oven to 350°F (175°C). Toss the lamb cubes with all-purpose flour until they are evenly coated. This will help thicken the stew and give the meat a nice crust.
- Brown the Lamb: Heat olive oil in a large Dutch oven over medium-high heat. In batches, brown the lamb cubes on all sides to develop flavor. Once browned, remove the lamb from the pot and set it aside.
- Cook the Vegetables: Add the carrots, pearl onions (or chopped onion), potatoes, thyme, salt, and pepper to the Dutch oven. Pour in a splash of broth to deglaze the pot, scraping up any browned bits from the bottom. Allow the vegetables to cook for a few minutes to absorb the flavors.
- Combine Ingredients: Return the browned lamb to the pot with the vegetables. Pour in the remaining broth and bring the mixture to a boil. Adjust seasoning with additional salt and pepper if needed.
- Bake the Stew: Cover the pot with a lid and transfer it to the preheated oven. Bake for 1½ to 2 hours, or until the lamb is very tender and the vegetables are cooked through.
- Finish and Serve: Remove the stew from the oven and garnish with fresh chopped parsley. Serve hot for a delicious, warming meal.
Notes
- Using pearl onions adds a sweeter, milder onion flavor, but regular onions can be substituted.
- For a thicker stew, you can mash some of the cooked potatoes into the broth before serving.
- Feel free to substitute beef broth if lamb or chicken broth is unavailable.
- For even deeper flavor, marinate the lamb overnight with herbs and garlic before cooking.
