Irish Stew

Main Dishes | October 30, 2015 | By

Irish Stew

As I mentioned in a previous post, I recently received a small Le Creuset, and I’ve been dying to make something with it. So over the last week or so, I’ve been going through my cookbooks and tagging recipes to try. I decided to make this Irish stew first for a few reasons:
1) It’s finally starting to feel like fall and nothing says warm and cozy better than a stew.
2) It’s simple, yet delicious and keeps you full for hours.
3) Growing up in the Middle East, we ate a lot of lamb. Though the cuisine varies vastly from this Irish traditional dish, the gamey flavor of this dish makes me nostalgic.

This recipe is so simple. You can almost dump all the ingredients into one pot, leave it to simmer for a few hours and it’s done.  Can’t really mess up here.  Just a couple tips to make this stew a little more healthy:

The more meticulous you are at trimming your lamb before adding it to your pot, the less fat. Also, I recommend you leave enough time to chill the stew after you finish cooking. Lamb chops tend to be very fatty. By leaving them in the fridge for a few hours,  you can easily remove extra fat from your stew.

I hope you enjoy this recipe. It has definitely made it to the top of my favorites list.

Cheers!

Irish Stew

Irish Stew
Yields 4
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Prep Time
15 min
Cook Time
2 hr 5 min
Prep Time
15 min
Cook Time
2 hr 5 min
Ingredients
  1. 2 1/2 Lbs Lamb Chops, preferably boneless
  2. 1 Tbsp Olive Oil
  3. 1 Onion
  4. 2 Carrots
  5. 3 Cups of Water
  6. 2 Large Potatoes
  7. Thyme
  8. Parsley
  9. Salt and Pepper
Instructions
  1. Trim any excess fat from your lamb and cut into large chunks. Set aside. Cut the onion and carrots into large pieces and set aside.
  2. Oil your pot and once hot, add lamb and brown each side. Add the carrots and onion and cook until brown and fragrant — approximately five minutes.
  3. Add the water. Once the mixture reaches a boil, turn down the heat and simmer with the top on for an hour, stirring occasionally.
  4. Add the potatoes — diced into large chunks — and the thyme and simmer for an additional hour.
  5. Remove from the heat and season with parsley, salt and pepper to taste.
  6. Once cool enough, place in the fridge for at least an hour so you can skim off any excess fat from the top of your stew pot.
  7. Reheat and serve.
Adapted from Best-Ever Slow Cooking
Adapted from Best-Ever Slow Cooking
à la main http://alamain.net/

Irish Stew

Irish Stew

Irish Stew

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