first class irish stew vest

irish stew

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Irish Stew

Not just for St. Patrick's Day, this stew would be a hearty addition to any family dinner menu. It's made with lamb, veggies, and potatoes that simmer together into a stick-to-your-ribs kind of meal.

Ingredients

  • 1/4 c. beef bouillon concentrate
  • 6 c. hot water
  • 2 lb. boneless lamb shoulder, cut into 2-in. pieces
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. salted butter
  • 1 medium yellow onion, diced
  • 1 medium leek, thinly sliced and thoroughly rinsed
  • 1 medium russet potato, peeled and coarsely grated
  • 6 medium red potatoes, cut into 1 1/2-in. chunks
  • 3 medium carrots, peeled and cut into 1 1/2-in. chunks
  • 2 medium parsnips, peeled and cut into 1 1/2-in. chunks
  • 1/4 c. all-purpose flour
  • 2 bay leaves
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Finely chopped parsley, to serve
  • Thinly sliced chives, to serve

Direction

  1. Preheat the oven to 325°F. In a large bowl, whisk together the beef bouillon concentrate and hot water; set aside. 
  2. 2Pat the lamb dry with paper towels. In a large Dutch oven or other heavy-bottomed pot with a lid, heat the oil over medium-high heat. When the oil is hot, sear the lamb, working in batches as necessary to avoid crowding the pot, until deeply golden all over, about 6 to 8 minutes per batch. Transfer to a plate and repeat with the remaining lamb.
  3. 3Reduce the heat to medium. Add the butter to the pot. When the butter is melted and bubbling, add the onion, leek, and grated potato. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables are soft and translucent, 5 to 7 minutes.
  4. 4Add the red potatoes, carrots, and parsnips to the pot. Sprinkle the flour over the vegetables and stir to thoroughly combine. Cook, stirring constantly, for 1 minute, then add the bouillon broth from step 1 and bay leaves, stirring well so the flour doesn’t clump and scraping any additional fond off the bottom of the pot. Return the lamb to the pot, along with any accumulated juices. The broth should just cover everything—if necessary, add a little water. Bring to a boil, then immediately cover, remove from the heat, and transfer to the oven. Cook until the meat is very tender, about 2 hours—more if needed.
  5. 5Increase the oven temperature to 400°F. Uncover the stew and give it a good stir, then continue cooking until the sauce has reduced and thickened slightly, 15 to 20 minutes more. Remove from the oven and allow to cool slightly. Season with salt and pepper, and remove the bay leaves. Serve topped with parsley and chives.