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Tipperary Irish Stew
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Tipperary Irish Stew
This hearty and comforting Irish stew is made with tender lamb, fresh vegetables, and rich beef broth, simmered together in a flavorful broth. It's a perfect dish for a cold winter's day, and is sure to warm the hearts and bellies of all who taste it. The stew is slow-cooked to perfection, resulting in tender, fall-apart lamb and vegetables that are infused with the rich flavors of the broth.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Meat
Ingredients
1.5 lbs
Lamb shoulder
1200 Calories
2 medium
Onion
40 Calories
3 medium
Carrots
60 Calories
3 medium
Potatoes
150 Calories
4 cups
Beef broth
200 Calories
2 tbsp
Tomato paste
25 Calories
2 sprigs
Thyme
10 Calories
2 sprigs
Rosemary
10 Calories
3 cloves
Garlic
15 Calories
2 leaves
Bay leaves
5 Calories
1 tsp
Salt
5 Calories
1 tsp
Black pepper
5 Calories
2 tbsp
Worcestershire sauce
10 Calories
Step-by-Step Instructions
1
Heat oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
2
Add the onion, carrots, and potatoes to the pot. Cook until the vegetables are tender, about 10 minutes.
3
Add the beef broth, tomato paste, thyme, rosemary, garlic, bay leaves, salt, and pepper to the pot. Stir to combine.
4
Return the lamb to the pot and bring the stew to a boil. Reduce the heat to low and simmer, covered, until the lamb is tender, about 1 1/2 hours.
5
Remove the bay leaves and serve the stew hot, garnished with fresh herbs and crusty bread on the side.
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Where cooking meets life and technology.
© 2025 Cooklaif