Irish Stew
a classic dish made with healthy fresh ingredients.
Ingredients
- 3.5 lb lamb shoulder chops or boneless lamb shoulder or 2.5lb boneless lamb shoulder
- 2 tbsp olive oil
- 1 large onion 0.6lb
- 8 large carrots 1lb
- 1 lb russet potatoes
- water or chicken stock if using boneless lamb
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp white pepper
garnish
- 1 tbsp parsley finely chopped
Instructions
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Preheat the oven to 350°F
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Cut boneless lamb shoulder into 1½-inch cubes. If using lamb shoulder chops, you can leave them whole or remove the meat from the bones as shown in the photos above. Be sure to keep the bones as they will add flavor to the stew.
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Heat the oil in a large Dutch Oven over a medium heat. Add the onions and cook until soft but not browned, then remove them from the pot.
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Fill a large bowl with water. Peel the potatoes and cut them into even pieces, about the size of a medium baby potato. Place them in the water to prevent browning.
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Slice about four of the potato pieces into thick slices and layer them on the bottom of the Dutch oven. Add the cooked onions, lamb pieces, lamb bones (if using), bay leaf, salt, pepper, and 2 cups (500 ml) of water. If using boneless lamb, use chicken stock instead.
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Bring to a simmer, cover with the lid, and transfer to the oven. Cook on the center rack for 90 minutes.
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While the stew cooks, peel and cut the carrots into 2-inch chunks. After 90 minutes, remove the pot from the oven, drain the potatoes, and add them along with the carrots. Cover and return to the oven for 30 minutes more.
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Strain the stock from the stew and skim off the excess fat. Alternatively, refrigerate the stew overnight and remove the solidified fat the next day.
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Serve garnished with chopped parsley (optional).
Pressure Cooker instructions
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Prepare the lamb, potatoes, and carrots as described above.
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Turn on the sauté function (medium heat). Add the olive oil and cook the onions until soft but not browned, then turn off the sauté function.
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Add the sliced potatoes, bay leaf, salt, pepper, and 2 cups water (or chicken broth if using boneless lamb) to the inner pot along with the lamb.
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Lock the lid and set the steam valve to sealing. Cook on high pressure for 10 minutes using the Manual or Pressure Cook setting. When the time is up, allow 12 minutes natural release, then release the remaining pressure and open the lid.
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Add the carrots and remaining potatoes. Replace the lid and cook on high pressure for 5 minutes. When finished, quick release the pressure and open the lid.
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Follow the instructions above for removing excess fat and serving.
Recipe Notes
Lamb – Bone-in cuts work best as the bones add flavor to the broth. Look for shoulder, neck, or shanks. I often use lamb shoulder chops because they are usually less expensive than other cuts and can be cooked whole if you prefer not to cut the meat into cubes.
Potatoes – I used Russet potatoes because their high starch content makes them light and fluffy and helps naturally thicken the stew if some of the potatoes are mashed during cooking. You can use any potatoes you like, but waxy varieties will not break down and thicken the stew as easily.