Irish Lamb Stew with Carrots and Turnips

Two white bowls filled with lamb stew containing chunks of lamb, carrots, and potatoes, garnished with herbs, are on a wooden table next to a sliced baguette and napkins with a spoon.

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Irish Lamb Stew with Carrots and Turnips

This Irish Stew with Carrots and Turnips is hearty with a capital 'H'. It's the type of meal that truly warms the cockles of your heart!

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main Course

Cuisine: American, Irish

Keyword: Carrots, Easy, Lamb, Make-ahead, Stew, Turnips

Servings:

Author: Nicole

Equipment

Ingredients

4 ½ pounds lamb shoulder round chops each 1 - 1 ½ inches thick
3 tablespoons vegetable oil divided
3 medium yellow onions peeled and coarsley choppes (about 5 cups)
2 medium cloves garlic peeled and minced
4 tablespoons unbleached all-purpose flour
3 cups low-sodium chicken stock or broth Homemade or store-bought
2 sprigs of fresh thyme or 1 teaspoon dried thyme
½ pound carrots peeled amd sliced ¼-inch thick
½ pound turnips peeled and cut into 1-inch cubes
¼ cup minced fresh flat-leaf parsley
kosher salt and freshly ground black pepper to taste

Instructions

Adjust oven rack to lower-middle positionj and heat oven to 300℉. Cut meat from bones and reserve the bones. (The bones will add flavor and thickening to the final stew broth.) Trim meat of excess fat and cut into 1 ½-inch cubes. Season with kosher salt and freshly ground black pepper.
Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over medium-high heat until shimmering,about 2 minutes. Add half of the meat to the pot so that individual pieces are close together, but not touching. Cook, without moving, until sides ttouching the pot are well-browned, about 2-3 minutes. Using tongs, turn each piece and continune cooking until most sides are browned, about 5 minutes longer. Transfer the meat to a medium bowl, add another tablespoon of oil to the pot, and swirl to coat the bottom of the pot. Brown remaining lamb; transfer meat to bowl and set aside.
Reduce the heat to medium, add the remaining tablespoon of oil, and swirl to coat the bottom of the pot again. Add the onions and ¼ teaspoon of kosher salt, and cook, stirring frequently and vigorously, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until the onions brown, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the flour and stir until the onion mixture is evenly coated, about 1-2 minutes.
Stir in 1 ½ cups of stock, scraping bottom and edges with a wooden spoon to loosen any remaining browned bits. Gradually add the remaining 1 ½ cups of stock, stirring constantly and scraping the pan edges to dissolve the flour. Add thyme sprigs and ½ teaspoon of kosher salt, and bring to a simmer. Add reserved bones and accumulated juices. Return to a simmer, cover, and place in the oven. Cook for 1 hour.
Carefully remove the pot from the oven and place carrots and turnips on top of the meat and bones. Cover and return the pot to the oven and cook until the meat is tender, about 45 minutes to 1 hour. If serving immediately, stir carrots and turnips into the liquid. Wait 5 minutes, and spoon off any fat that rises to the top. (Stew can be covered and refrigerated for up to 3 days. Spoon off solidified fat and bring back to a simmer over medium-low heat.)
Remove and discard bones. Stir in parsely and season to taste with salt and pepper. Enjoy!

Notes

Choose chops that are at least 1-inch thick and preferably 1 ½-inch thick.

Storage:
Stew can be covered and refrigerated for up to 3 days. Spoon off solidified fat and bring back to a simmer over medium-low heat.

Stew can be stored in a freezer-safe container or bag and frozen for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition