Glens of Antrim Irish Stew

Experience the warmth and comfort of traditional Irish cooking with this Glens of Antrim Irish Stew. Featuring tender, slow-simmered lamb shoulder paired with hearty potatoes, carrots, parsnips, and leeks, this dish is a wholesome celebration of Ireland's culinary heritage. Aromatic bay leaves and fresh thyme infuse the rich broth, which is enhanced with a touch of buttery caramelized onions. Perfectly seasoned and garnished with vibrant parsley, this one-pot wonder is as satisfying as it is flavorful. Whether served with rustic bread or classic Irish soda bread, this authentic recipe is a must-try for fans of hearty stews and comforting dinners. Ready in about two hours and serving six, it’s your go-to recipe for cozy family meals or festive gatherings.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds lamb shoulder, bone-in and trimmed
• 6 medium potatoes, peeled and quartered
• 3 large carrots, peeled and thickly sliced
• 2 medium parsnips, peeled and thickly sliced
• 2 large onions, peeled and thickly sliced
• 2 medium leeks, trimmed and thickly sliced
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups chicken or lamb stock
• 2 tablespoons butter
• 2 tablespoons flat-leaf parsley, chopped (for garnish)

Directions

Step 1

1. Begin by trimming any excess fat from the lamb shoulder. Cut the meat into large chunks, approximately 2-inch pieces, and set aside.

Step 2

2. Heat 1 tablespoon of butter in a large, heavy-bottomed pot over medium-high heat. Add the lamb pieces in batches to brown on all sides. Transfer browned lamb to a plate and set aside.

Step 3

3. In the same pot, reduce the heat to medium and melt the remaining tablespoon of butter. Add the onions and leeks, cooking until softened and slightly caramelized, about 5 minutes.

Step 4

4. Return the browned lamb to the pot, layering it with the potatoes, carrots, and parsnips. Add the bay leaves, thyme sprigs, salt, and black pepper.

Step 5

5. Pour the stock over the ingredients, ensuring the lamb and vegetables are just covered. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.

Step 6

6. Discard the bay leaves and thyme sprigs before serving. Adjust seasoning with additional salt and pepper to taste.

Step 7

7. Ladle the stew into bowls, garnish with chopped flat-leaf parsley, and serve with rustic bread or a slice of soda bread for a complete Irish meal.

Nutrition Facts

Serving size	3933.9 grams (3933.9g)

Amount per serving	% Daily Value*
Calories	3397

Total Fat 163.90g	210%
Saturated Fat 67.90g	340%
Polyunsaturated Fat 0.70g
Cholesterol 576mg	192%
Sodium 6676mg	290%
Total Carbohydrate 341.70g	124%
Dietary Fiber 45.60g	163%
Total Sugars 54.10g
Protein 157.20g	314%

Vitamin D 5IU	23%
Calcium 607mg	47%
Iron 23mg	126%
Potassium 9662mg	206%

*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: 42.5%

Protein: 18.1%

Carbs: 39.4%