New Irish Stew

New Irish Stew

Quick look

  • prep 20 min    cook 90 min
  • serves 6

This classic celebratory dish gets a nutrition update — the proportion of vegetables to meat has been raised considerably and the mixture of simmering flavors is a melody of good tastes and smells, as well as vitamins and antioxidants.


  • 2 teaspoons vegetable oil
  • 1 pound boneless lamb shoulder, cut into 1-inch chunks
  • 4 red or Yukon Gold potatoes, unpeeled and coarsely chopped
  • 3 carrots, peeled and cut into bite-size chunks
  • 2 onions, coarsely chopped
  • 2 leeks, rinsed and white and pale green parts coarsely chopped
  • 1 large turnip, peeled and coarsely chopped
  • 2 tablespoons all-purpose flour
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup green peas, fresh or frozen

    How to make it   1 hour, 50 minutes

  • 1

    In large nonstick pot or deep skillet over medium-high heat, heat oil. Working in batches, add meat and brown on all sides, about 5 minutes per batch. Transfer meat to medium bowl as it browns.

  • 2

    Add potatoes, carrots, onions, leeks, and turnip to pot. Cook 10 minutes, stirring occasionally. Stir in flour until blended. Add 3 cups water, bay leaf, rosemary, salt, and pepper. Bring to a boil. Reduce heat. Add meat. Simmer, uncovered, stirring occasionally, until meat is tender, 50 to 60 minutes. Add peas. Simmer 5 minutes, and serve.

  • Nutritional Information(per serving)

    • Calories: 270
    • Fat: 9 g
    • Saturated Fat: 3 g
    • Cholesterol: 45 mg
    • Sodium: 510 mg
    • Carbs: 30 g
    • Protein: 18 g
    • Fiber: 6 g

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