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Irish Stew Recipe

Looking for an easy Irish Stew recipe? Learn how to make Irish Stew using healthy ingredients.


Submitted by fitlersquare

Makes 8 servings



Irish Stew from Cook's Illustrated

Recipe Ingredients for Irish Stew

1 1/2 pounds lamb, trimmed shoulder chops , each 1 to 1 1/2 inches thick (see illustrations below and note above)
1 teaspoon vegetable oil
2 onions, medium chopped coarse (about 3 cups)
2 tablespoons unbleached all-purpose flour
3 cups water
1 teaspoon dried thyme
1 1/2 pounds potatoes, Yukon Gold (about 4 medium), peeled and cut into 1-inch cubes
1 1/2 pound turnip, white, peeled and cubed
1/4 cup minced fresh parsley leaves

Recipe Directions for Irish Stew

  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cut meat from bones and reserve bones. Trim meat of excess fat and cut into 1 1/2-inch cubes. Season meat generously with salt and pepper.

  2. Heat 1 teaspoon oil in large ovenproof Dutch oven over medium-high heat until shimmering, about 1 minute. Add half of meat to pot so that individual pieces are close together but not touching. Cook, without moving, until sides touching pot are well-browned, 2 to 3 minutes. Using tongs, turn each piece and continue cooking until most sides are well-browned, about 5 minutes longer. Transfer meat to medium bowl and swirl to coat pan bottom. Brown remaining lamb; transfer meat to bowl and set aside.

  3. Reduce heat to medium, add onions and 1/4 teaspoon salt and cook, stirring frequently and vigorously, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have browned, about 8 minutes. Add flour and stir until onions are evenly coated, 1 to 2 minutes.

  4. Stir in 1 1/2 cups of water, scraping pan bottom and edges with wooden spoon to loosen remaining browned bits. Gradually remaining 1 1/2 cups water, stirring constantly and scraping pan edges to dissolve flour. Add thyme and 1 teaspoon salt and bring to simmer. Add bones and then meat and accumulated juices. Return to simmer, cover, and place in oven. Cook for 1 hour.

  5. Remove pot from oven and place potatoes on top of meat and bones. Cover and return pot to oven and cook until meat is tender, about 1 hour. If serving immediately, stir potatoes into liquid, wait 5 minutes, and spoon off any fat that rises to top. (Stew can be covered and refrigerated for up to 3 days. Spoon off congealed fat and bring back to simmer over medium-low heat.)

  6. Stir in parsley and adjust seasoning with salt and pepper. Remove bones if desired. Serve immediately.

Categories

Main Dish

Nutrition Facts
Serving Size 376.1g
Amount Per Serving
Calories
265
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
77mg
26%
Sodium
132mg
5%
Potassium
848mg
24%
Total Carbohydrates
23.1g
8%
Dietary Fiber
4.2g
17%
Sugars
5.4g
Protein
26.7g
Vitamin A 3% Vitamin C 65%
Calcium 6% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in sodium
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B12
  • Very high in vitamin C
  • High in zinc
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