Recipe Finder

The Washington Post

Irish Stew

Irish Stew 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Mar 12, 2014

Americans who are used to eating somewhat thickened, hearty Irish-type stews might be surprised by the relatively thin broth and mild seasoning of this classic version.

Serve with warm Irish soda bread.

Make Ahead: The stew can be refrigerated for up to 3 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes about 5 cups

Ingredients
  • 1 1/2 pounds lamb shoulder
  • 5 3/4 cups no-salt-added chicken broth or vegetable broth
  • 1 pound russet potatoes
  • 4 ounces carrots
  • 4 ounces leeks
  • 4 ounces celery
  • 4 ounces white or green cabbage
  • 1 medium onion
  • 1 bouquet garni, tied with kitchen twine (a few stems parsley and thyme and a bay leaf)
  • Kosher salt
  • Freshly ground black pepper
  • 14 ounces home-cooked or canned, no-salt-added cannellini beans (optional)
  • 1 tablespoon chopped flat-leaf parsley, for garnish

Related Recipes

Directions

Cut the lamb into 1-inch pieces, discarding as much visible fat as possible as you work.

Combine the lamb and broth in a Dutch oven or heavy-bottomed pot. Bring to a boil over high heat; skim off and discard any foam and fat from the surface. Reduce the heat to medium-low; cook, uncovered, for 30 minutes.

Meanwhile, peel the potatoes, then cut them into 1-inch pieces. Scrub the carrots well, then cut them into 1-inch pieces. Cut the white and light-green parts of the leeks into 1-inch pieces; soak in a bowl of water without disturbing them, then rinse well and drain. Cut the celery, cabbage and onion into 1-inch pieces.

Add all of the vegetables and the bouquet garni to the pot; increase the heat to high just to bring to a boil, then reduce the heat to medium-low. Season lightly with salt and pepper. Cook, uncovered, for 20 to 25 minutes or until the lamb is tender.

Add the cannellini beans, if using; cook for a few minutes, just until warmed through. Taste, and adjust the seasoning as needed.

Serve hot, sprinkled with parsley.

Rate it

Recipe Source

Adapted from "Irish Country Cooking: More Than 100 Recipes for Today's Table," from the Irish Countrywomen's Association (Sterling, 2014).

Tested by Dean Felten.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (2)

Rate this recipe

Nutritional Facts

Calories per serving (based on 6): 260


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 2g 10%

Cholesterol: 75mg 25%

Sodium: 210mg 9%

Total Carbohydrates: 23g 8%

Dietary Fiber: 3g 12%

Sugar: 5g

Protein: 27g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments