Ballymaloe Irish Stew

Transport your taste buds to the rolling green hills of Ireland with this classic Ballymaloe Irish Stew, a hearty and comforting dish perfect for cozy family dinners or celebrating St. Patrick’s Day. Tender chunks of lamb shoulder, slowly simmered with earthy carrots, creamy potatoes, and aromatic onions, create a rich and flavorful broth that’s enhanced with fresh thyme and parsley stalks. This traditional one-pot wonder is not only simple to prepare but also packed with wholesome ingredients and robust flavors. Serve it hot, topped with a sprinkle of fresh parsley, and let this warming Irish stew bring comfort and authenticity to your table. Whether you're seeking a soul-soothing meal or exploring Irish cuisine, this recipe is a must-try!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 900 g lamb shoulder (or neck, boned and trimmed)
• 2 tbsp flour
• 1 tsp salt
• 0.5 tsp black pepper
• 2 onions, peeled and sliced
• 3 carrots, peeled and thickly sliced
• 6 potatoes, peeled and quartered
• 1 bunch parsley stalks, tied together with string
• 2 thyme sprigs
• 750 ml chicken or beef stock
• 2 tbsp chopped fresh parsley, for garnish

Directions

Step 1

Cut the lamb into large chunks (about 2-inch pieces).

Step 2

In a large bowl, season the flour with the salt and pepper. Toss the lamb pieces in the seasoned flour until evenly coated.

Step 3

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add a little oil and brown the lamb pieces in batches, removing them to a plate as they are browned.

Step 4

Add the sliced onions to the pot and sauté for 5 minutes until softened and lightly golden.

Step 5

Return the lamb to the pot and layer with the carrots and potatoes. Scatter the parsley stalks and thyme sprigs on top.

Step 6

Pour in the stock, ensuring that the ingredients are just covered (add a little water if necessary). Bring the stew to a gentle simmer.

Step 7

Cover with a tight-fitting lid and simmer gently on low heat for 1.5 to 2 hours. Stir occasionally and ensure there’s enough liquid to just cover the ingredients.

Step 8

Once the meat is tender and the vegetables are cooked through, taste and adjust seasoning as necessary.

Step 9

Remove the parsley stalks and thyme sprigs from the stew. Serve hot, garnished with chopped fresh parsley for a burst of freshness.

Nutrition Facts

Serving size	3136.2 grams (3136.2g)

Amount per serving	% Daily Value*
Calories	3241

Total Fat 183.70g	236%
Saturated Fat 72.40g	362%
Polyunsaturated Fat NaNg
Cholesterol 675mg	225%
Sodium 5974mg	260%
Total Carbohydrate 222.60g	81%
Dietary Fiber 26.30g	94%
Total Sugars 30.70g
Protein 186.90g	374%

Vitamin D 0IU	0%
Calcium 607mg	47%
Iron 24mg	135%
Potassium 7604mg	162%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 22.7%

Carbs: 27.1%