Hearty Irish Lamb and Vegetable Stew
This comforting Hearty Irish Lamb and Vegetable Stew is a warming dish perfect for cold evenings or whenever you're in need of a hearty meal. Full of tender lamb (or lean beef), seasonal vegetables, and infused with rich flavors from Burgundy wine and herbs, this stew creates an exquisite depth of taste that warms the soul. With its robust aroma and satisfying textures, it's not only a delightful dish to serve at family gatherings but also great for meal prep. Enjoy it with crusty bread or over buttery mashed potatoes for a complete experience.
10
Servings
300
Calories
12
Ingredients
Ingredients
Burgundy wine or dry red wine
1 cup (none)
Garlic clove
1 (minced)
Bay leaves
2 (none)
Salt
1 teaspoon (none)
Black pepper
1/2 teaspoon (none)
Dried thyme
1/4 teaspoon (none)
Lamb or lean beef (for stewing)
3 lbs (cut into 1-inch cubes)
Olive oil
1/4 cup (none)
Beef broth
2 (10 ounce) cans (undiluted)
Carrots
6 (cut into 2-inch slices)
Small boiling onions
12 (peeled)
Medium potatoes
6 (peeled and halved)
Instructions
1
In a mixing bowl, combine the wine, minced garlic, bay leaves, salt, black pepper, and dried thyme to make a marinade.
2
Place the lamb or beef in a shallow dish and pour the marinade over it. Ensure the meat is well coated.
3
Cover the dish with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight, to allow the flavors to meld.
4
After marinating, remove the meat from the marinade and drain it well, keeping the marinade aside. Discard the bay leaves.
5
Heat the olive oil in a Dutch oven over medium heat. Once hot, add the meat in batches if necessary, browning it evenly on all sides for about 5-7 minutes.
6
Once browned, add the beef broth and the reserved marinade to the Dutch oven. Bring the mixture to a gentle boil.
7
Lower the heat to a simmer, cover the pot, and cook the stew for 1 1/2 hours, allowing the flavors to develop.
8
After the initial simmer, add the carrots, boiling onions, and halved potatoes to the pot, making sure to distribute them evenly.
9
Cover again and continue to cook for an additional 30 minutes or until the vegetables are tender and the meat is fork-tender.
10
Serve hot with crusty bread or over your favorite mashed potatoes.
Nutrition Information
15g
Fat
20g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Irish Lamb and Vegetable Stew?
It is a comforting, warming dish made with tender lamb or beef, seasonal vegetables, and a rich sauce infused with Burgundy wine and herbs.
What type of meat can be used in this recipe?
You can use 3 lbs of lamb or lean beef, cut into 1-inch cubes.
How long should the meat be marinated?
The meat should be marinated for at least 6-8 hours, but overnight is preferred for better flavor.
What kind of wine is best for this stew?
Burgundy wine or any dry red wine works best for this recipe.
What are the primary vegetables in this stew?
The stew features carrots, small boiling onions, and medium potatoes.
How many servings does this recipe yield?
This recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What ingredients are in the marinade?
The marinade consists of wine, minced garlic, bay leaves, salt, black pepper, and dried thyme.
Do I keep the marinade after soaking the meat?
Yes, you should drain the meat but keep the marinade aside to add to the pot later.
What should I do with the bay leaves after marinating?
The bay leaves used in the marinade should be discarded before cooking the meat.
How do I brown the meat?
Heat 1/4 cup of olive oil in a Dutch oven and brown the meat in batches for 5-7 minutes.
How much beef broth is required?
The recipe calls for two 10-ounce cans of undiluted beef broth.
How long does the meat simmer before adding vegetables?
The meat should simmer in the broth and marinade for 1 hour and 30 minutes.
How long do the vegetables need to cook?
The carrots, onions, and potatoes should cook for an additional 30 minutes until tender.
How should the carrots be prepared?
The 6 carrots should be cut into 2-inch slices.
How should the potatoes be prepared?
The 6 medium potatoes should be peeled and halved.
How should the onions be prepared?
Use 12 small boiling onions that have been peeled.
What is the protein content per serving?
Each serving provides 20 grams of protein.
What is the fat content per serving?
Each serving contains 15 grams of fat.
How many carbohydrates are in a serving?
There are 20 grams of carbohydrates per serving.
What should I serve with this stew?
It is delicious served with crusty bread or over buttery mashed potatoes.
Is this recipe good for meal prep?
Yes, this stew is excellent for meal prep and family gatherings.
What type of pot is recommended for cooking?
A Dutch oven is recommended for browning the meat and simmering the stew.
How much garlic is used in the recipe?
The recipe uses one minced garlic clove.
What dried herbs are included?
The recipe uses 1/4 teaspoon of dried thyme.
Is the beef broth diluted?
No, the recipe specifies using two 10-ounce cans of undiluted beef broth.
How much olive oil is needed?
You will need 1/4 cup of olive oil for browning the meat.
How do I know the stew is finished?
The stew is ready when the vegetables are tender and the meat is fork-tender.
Can I use beef instead of lamb?
Yes, lean beef is a perfectly suitable substitute for lamb in this recipe.
What is the total number of ingredients?
There are 12 main ingredients in this recipe.