Easy Southern Irish Stew {Old-Fashioned Lamb Stew Recipe #1}

1) 2 kg/70 oz of boneless lamb meat (leg of lamb, lamb shoulder, or lamb loin)
2) 1 kg/35 oz of potatoes
3) 0,5 kg/17 oz of carrots
4) 1 kg/35 oz of yellow onions or leeks
5) 100 ml/3.5 fl oz of vegetable oil
6) 1 l/35 fl oz of beef stock or water
7) 4 tbsp of all-purpose flour or cornstarch
8) some salt and ground black pepper to taste
9) a bunch of fresh parsley leaves
10) some fresh thyme twigs or rosemary twigs (optional)

1) cut the meat into medium-sized pieces
2) peel potatoes and cut them into medium-sized pieces
3) peel carrots and slice them
4) peel onions and chop them or slice the leeks
5) pour oil into the frying pan, wait to heat up, then add the lamb and brown it over a medium temperature, season it with some salt in the meantime
6) place half of the vegetables into a tray or heatproof dish, then place the browned lamb meat over
7) place the rest of the vegetables on top to cover the lamb completely
8) place the beef stock or water into the same pan, heat it up, then add the flour or cornstarch gradually while stirring the broth or water
9) season the broth with salt and ground black pepper, then boil it over a low temperature for about 3-4 minutes or until slightly thick
10) pour the stock over the rest of the ingredients, add a bit of hot water if necessary to cover the ingredients completely
11) seal the tray with aluminum foil, then place it in the oven for about 45 min at 180C/360F
12) remove the foil, place back the tray in the oven at 220C/430F for about 30 min or until the lamb is very tender; if necessary, add a bit of hot water to keep the ingredients immersed
13) take the tray out of the oven
14) chop fresh parsley leaves and top the southern Irish stew while serving it

The major difference between the southern version and the typical Irish stew is that the former also contains carrots, while the rest of the country does not use this ingredient.

Yes, like any meat stew, it is even better the next day. The southern Irish stew can be stored in the fridge for 2-3 days but also in the freezer and served at a later time.

While beef stew is obviously cooked from beef, Irish stew is made with lamb or mutton. If someone tells you otherwise, that person doesn’t know what Irish stew is!

No, a typical Irish stew is cooked without the addition of wine or beer.

No, these are completely different recipes. While the Guinness stew is cooked with beef and includes Guinness beer among ingredients, the typical Irish stew features lamb or mutton and doesn’t contain any type of alcohol.
However, there are available some recipes that combine the two stew types and hence the confusion between recipes. Some add Guineas beer to the Irish stew, while others cook Guinness stew of lamb or mutton.

“POTENTIAL SUPPORT FOR HEART HEALTH
•  Lamb is commonly included as meat consumed in Mediterranean diets, which has repeatedly been shown to help lower the risk of cardiovascular disease.
•. Grass-fed lamb is a significant source of omega-3 fats, a nutrient whose adequacy in the diet is associated with decreased risk of inflammation and possibly with reduced risk of heart disease. In addition, the ratio of omega-3 to omega-6 fats is far better in grass-fed lamb than in the average U.S. diet.
•. Conjugated linoleic acid (CLA) is found in variable amounts in grass-fed lamb. Increased intake of this nutrient has been associated with reduced inflammation and reduced body fat in some, but not all, research.
•. About 40% of the fat in grass-fed lamb comes from oleic acid, a monounsaturated fat. This type of fat (for which extra-virgin olive oil is lauded) has been associated with decreased risk of heart disease.
•. Grass-fed lamb is a very good source of selenium and a good source of zinc. A healthy intake of these minerals is a protective factor against oxidative stress because they are co-factors in important antioxidant enzyme systems.”
📖 Read more on BENEFITS OF LAMB!