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irish stew recipe Parsley Gremolata Green
- Total Time: 180 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This easy Irish stew recipe, featuring a vibrant parsley gremolata, is a hearty, family-friendly classic. It delivers deep comfort with tender lamb or beef, root vegetables, and rich broth, perfect for a satisfying meal on chilly evenings.
Ingredients
- 2 lbs (900g) lamb or beef chuck, cubed
- 2 lbs (900g) Russet or Yukon Gold potatoes, cubed
- 2 large (250g) carrots, chopped
- 1 large (200g) onion, chopped
- 2 stalks (100g) celery, chopped
- 5 cups (1.2 L) beef or lamb broth, low-sodium (or 4 cups broth + 1 cup dark beer)
- 1 tbsp (15g) tomato paste
- 1 tsp (5ml) Worcestershire sauce
- 3 cloves garlic, minced (2 for stew, 1 for gremolata)
- 1 tsp dried thyme
- 2 bay leaves
- 3 tbsp (45ml) olive oil
- Salt, to taste
- Pepper, to taste
- 1 cup (150g) parsnips, chopped (optional)
- 0.25 cup fresh parsley, finely chopped (for gremolata)
- 1 lemon, zested (for gremolata)
Instructions
- Pat Meat Dry And Season: Pat 2 lbs (900g) cubed lamb or beef chuck dry and season generously with salt and pepper.
- Sear Meat: Heat 2 tbsp (30ml) olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear meat in batches until deeply browned (3-4 minutes per side), then set aside.
- Saute Aromatics: Add 1 tbsp (15ml) more oil to the pot, then sauté 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks for 5-7 minutes until softened and translucent.
- Add Garlic And Tomato Paste: Stir in 2 cloves minced garlic and 1 tbsp (15g) tomato paste, cook for 1 minute until fragrant.
- Deglaze Pot: Pour in 1 cup (240ml) extra broth (or dark beer if using) and scrape up any browned bits from the pot bottom.
- Combine And Simmer: Return seared meat to the pot. Add 4 cups (960ml) beef or lamb broth, 2 bay leaves, and 1 tsp (5ml) dried thyme. Bring to a gentle simmer.
- Cover And Cook: Cover the pot tightly, reduce heat to low, and simmer for 1.5 – 2 hours, until the meat is incredibly fork-tender. (Add 0.5 cup more broth during simmering if liquid seems low.)
- Add Potatoes And Parsnips: Add 2 lbs (900g) cubed potatoes (roughly 1-inch pieces) and 1 cup (150g) chopped parsnips (optional) to the pot. Simmer, uncovered, for another 20-30 minutes, until potatoes are tender and the stew has thickened.
- Season And Serve: Remove bay leaves. Taste and adjust seasoning (salt and pepper) as needed. Prepare gremolata by combining 0.25 cup finely chopped fresh parsley, 1 minced garlic clove, and zest of 1 lemon. Serve stew hot, garnished with gremolata.
Notes
If stew is too thin, simmer longer uncovered or gently mash some cooked potatoes to thicken. If meat is not tender, simply simmer longer; low and slow heat is key for tender results. For a vegetarian option, use hearty mushrooms and brown lentils with vegetable broth. For lighter protein, chicken thighs can be used (adjust cooking time). Add frozen peas or green beans during the last 10 minutes for extra color and nutrition. Using low-sodium broth allows for better seasoning control.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1.5 cups (approx 400 g)
- Calories: 550 calories
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: irish stew, lamb stew, beef stew, hearty meal, comfort food, family-friendly, slow cook, root vegetables, gremolata, easy dinner
