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British

Irish Stew

A plain, honest Irish braise of lamb neck, onion, carrot and potato simmered slowly in its own broth until the meat slips from the bone and the potatoes thicken the liquor. No browning, no flour — just meat, roots and time, finished with parsley.

Lunch & dinner8g+ fibre
120 min15 prep · 105 cookEasy406 kcalper serving
Irish Stew

Method

  1. Trim the heavy fat from 175 g of lamb neck chops, leaving the bones in — they give the broth its body. Season the meat well with salt and black pepper and set aside while you prepare the vegetables.
  2. Peel and slice 70 g of onion, cut 70 g of carrot into rounds about 1 cm thick, and slice 40 g of leek white. Peel 175 g of floury potatoes: cut two thirds into large chunks and the remaining third into small dice, which will collapse and thicken the stew.
  3. Melt 15 g of butter in a small heavy-based casserole over a low heat. Sweat the onion and leek for 4–5 minutes, stirring, until translucent but not coloured — Irish stew is never browned, and the broth should stay pale.

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Per serving

406kcal
12gprotein
57gcarbs
16gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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