Irish Stew
A classic Irish stew of lamb, potato and onion cooked low and slow until deeply tender. Cooking on the lowest possible heat for the full two hours lets the potatoes slowly break down and thicken the broth naturally, without needing any flour.
Ingredients
Instructions
Layer lamb, potatoes, onions and carrots in a large pot. Season each layer.
Add stock, thyme and bay leaf. Bring to a simmer.
Cover tightly and cook on lowest heat for 2 hours until lamb is very tender and potatoes have thickened the broth.
Check seasoning. Scatter with parsley before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.