Hearty Irish Stew | Recipes | Borough Broth

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Hearty Irish Stew

Hearty Irish Stew

This take on a slow-cooked traditional Irish lamb stew is a hearty dish featuring simple but flavourful ingredients. We’ve based this on Felicity Cloake’s ‘Perfect Irish Stew’ recipe, but using diced lamb shoulder complemented with Borough Broth Company Organic Lamb Bone Broth instead of mutton. Swapping the tricker-to-find mutton with the boneless organic lamb shoulder makes the shopping slightly quicker and easier and using a leaner cut of meat means less straining at the end of cooking but retains all the delicious, rich lamb flavour through the stew. If you are keen on using mutton, Coombe Farm Organic has an excellent sustainable option.

Serves: 6
Cooking time: 2.5 hours

Ingredients:

2 tbsp oil 

3 large onions

3 pouches (972g) Borough Broth Co. organic lamb bone broth

8-10  floury potatoes, such as rooster or maris piper

800g stewing lamb or lamb shoulder, diced

4 sprigs thyme

6 carrots 

parsley or chives, chopped to serve*

 

*indicates optional ingredients

Method:

  1. Heat the oven to 180C (160C fan). Add the oil to a large casserole dish over a medium flame and add the onions, cook for around 5 minutes until soft, stirring occasionally. Meanwhile, peel three of the potatoes and slice thinly.
  2. Once soft, remove the onions from the pan and take it off the heat. Line the base of the pan with the sliced potatoes - these will later disintegrate into the stew to thicken.
  3. Add the onion back into the pot, then the meat and thyme and season generously. Pour over your organic lamb bone broth. Bring to a slight simmer, then cover and transfer the casserole to the oven for an hour and a half.
  4. While the stew is cooking, peel the carrots and remaining potatoes then cut into chunks.
  5. After 1.5 hours have passed, add the carrots and potatoes into the pot and stir. Return to the oven for another 30 minutes leaving the lid slightly ajar.
  6. Remove from the oven, taste and season and top with chopped parsley or chives. Serve with pickled red cabbage or steamed greens.

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