While I enjoy creating new recipes and having variety in my meals, I also like to have a few classic recipes to fall back on. A hearty, slow cooked Irish stew is one dish that makes an appearance on my dinner table almost weekly.  It’s delicious, comforting, incredibly healing, and requires very little effort to prepare. Basically the ideal meal!

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Originally known as “peasant stew” in Ireland because it used the leftover scraps of food and tougher cuts of meat, Irish stew has evolved into the ultimate comfort food and one of Ireland’s most loved dishes. When slow cooked, these tougher cuts of meat break down, releasing collagen and becoming buttery and tender. The result is an incredibly rich and nutrient-dense stew.

The beauty of this recipe is that it’s super versatile. You can ultimately use whatever ingredients you have on hand. Sweet potatoes instead of parsnips, beef instead of lamb, or a leafy green all work really well in this recipe!

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It’s also easy to double or even triple the recipe for batch cooking. In fact, whenever I make stew, I double the recipe and freeze in single portions for busy weeknight meals!

One of Ireland’s most beloved dishes, Irish stew is slow cooked to create a creamy, comforting, and healing stew that will be sure to make the rotation in your weekly meal plan!

Traditional Irish Lamb Stew (Paleo, AIP, Whole30)

One of Ireland’s most beloved dishes, Irish stew is slow cooked to create a creamy, comforting, and healing stew that will be sure to make the rotation in your weekly meal plan!

 

• Author: Molly

Ingredients

Scale 1x2x3x

1 ½ lbs lamb stew meat

1 lb parsnips

3 large carrots

1 lb green beans

2 leeks, white part only, sliced

3 cloves garlic, minced

3 tablespoons arrowroot flour

2 cups beef or lamb broth

1 teaspoon salt

3 tablespoons olive oil

Instructions

1. Chop the parsnips, carrots, and green beans into 1” chunks. Set aside.
2. Heat 2 tablespoons of the olive oil in a large dutch oven. In a large ziplock bag, toss the lamb with the arrowroot flour until the meat is thoroughly coated.
3. In two batches, sear the lamb until it is browned on all sides, 2-3 minutes per side. Once the meat is browned, set it aside and add the remaining olive oil, leeks, and garlic to the pot. Saute the leeks and garlic until soft, 4-5 minutes.
4. Once the leeks are soft, add the remaining ingredients and bring the stew to a low simmer.
5. Allow to simmer for 2-3 hours until meat is tender and vegetables are cooked through.