Français

Irish Lamb Stew

See all

4 portions

Easy

85 minutes

Ingredients

  • 1 ½ lb (720 g) lamb, cut into cubes
  • 2 onions, thinly sliced
  • 2 garlic cloves, sliced
  • 1 celery stalk, thinly sliced
  • 2 carrots, cut into large pieces
  • 4 potatoes, peeled and halved
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15 ml) all‑purpose flour
  • 3 cups (750 ml) chicken broth
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Pepper, to taste
  • (Optional for serving): chopped fresh parsley

Preparation

  1. Melt the butter in a large pot over medium‑high heat. Add the lamb cubes and brown them on all sides.
  2. Add the onions, celery, and garlic. Cook for 3 to 4 minutes until slightly softened.
  3. Sprinkle the flour over the meat and vegetables. Stir to coat evenly.
  4. Pour in the broth while stirring to prevent lumps. Bring to a simmer.
  5. Add the carrots, potatoes, bay leaf, and thyme. Season with pepper.
  6. Cover and simmer over low heat for 1 hour 15 minutes, until the meat is tender and the vegetables are soft.
  7. Adjust seasoning if needed.
  8. Optional: sprinkle with fresh parsley before serving for added color and freshness.

Chef’s Tip

You can replace part of the stock with wine (red or white) or beer.