Chef John's Irish Stew Recipe - Allrecipes.com
Chef John's Irish Stew  Recipe
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How to Make Irish Stew
This simple lamb stew is too good to eat just once a year. See more
  • READY IN hrs

Chef John's Irish Stew

Recipe by  

"Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 25 mins
  • READY IN

    2 hrs 45 mins

Directions

  1. Season lamb shoulder chops with salt and black pepper.
  2. Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
  3. Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
  4. Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
  5. Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
  6. Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
  7. Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
  8. Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can substitute 1 bottle dark beer plus 1 1/2 cups chicken stock for the chicken stock.
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Reviews More Reviews

Mar 20, 2014

Another hit for a Chef John recipe! I LOVE lamb. I also buy the shoulder chops often because of their price. I do, however, buy leg, breast, racks (OMG yummm) and ground. It is probably my favorite meat ever. I also love Irish stew. This recipe is perfection! As you will probably notice, I had to substitute frozen vegetables for soup in this dish today as I didn't have any carrots. I actually found the variety of vegetables delicious. I do, however, feel like the way Chef John wrote it is the way to go. I just didn't feel like going to the grocery store just for carrots! So I improvised with what I did have on hand :-) I also made the colcannon from AR and OMG, you couldn't ask for a better meal! Give this recipe a try. I know you are going to enjoy it as much as I am (I'm eating it as I'm writing this! )Thanks Chef John :-)

 
Apr 14, 2014

I did not use Celery and chicken broth, I also leave the bone on as I like chewing bones.

 

6 Ratings

Mar 25, 2014

The entire family loved this stew! First time we have ever eaten lamb, too! Thanks, Chef John!

 
Mar 15, 2014

I followed the video. The result was wonderful! My boyfriend loved it! Thank you Chef John. Adding Chopped green onions before serving makes the soup flavourful.

 

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Nutrition

  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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