Irish Stew
Irish Stew couldn't be easier. Just combine the ingredients in a pot, put the pot in the oven and wait. It's even better made a day ahead–the soft potatoes will break up in the liquid, making it thicker and more flavorful.
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Ingredients
- 2 lb lean boneless lamb, cut into 1-inch pieces
- 2 lb Russet potatoes, peeled, halved lengthwise and cut crosswise into 1-inch slices
- 1 lb carrots, peeled and cut into 1-inch lengths
- 1 lb yellow onions, cut into 1-inch lengths
- 1 lb parsnips, cut into 1-inch lengths (larger pieces halved)
- 4 cups low-sodium beef broth
- 1 tsp fresh ground black pepper, plus additional, to taste
- 1/2 tsp sea salt, plus additional, to taste
- 1 1/2 cups fresh, or frozen and thawed peas
- 2 tbsp coarsley chopped fresh flat-leaf parsley leaves
Preparation
- Preheat oven to 250°F. In a large, ovenproof stock pot on medium, combine lamb, potatoes, carrots, onions, parsnips, broth, pepper and salt. Bring to a simmer, cover and transfer to oven. Bake, covered, until lamb is very tender, 2 to 2/2 hours.
- Remove from oven; stir in peas and additional pepper and salt. To serve, sprinkle with parsley.
Nutrition Information
- Serving Size 1 1/3 cups
- Calories 273
- Carbohydrate Content 33 g
- Cholesterol Content 59 mg
- Fat Content 5 g
- Fiber Content 6 g
- Protein Content 23 g
- Saturated Fat Content 2 g
- Sodium Content 373 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g