How to Make Chef John's Irish Stew - A Step-by-Step Guide

Irish stew is a hearty and comforting dish that has been a staple in Irish cooking for centuries. It's the kind of meal that warms you up from the inside out on a chilly evening, and it's perfect for feeding a crowd. And when it comes to making a truly authentic and delicious Irish stew, Chef John is the expert to turn to.

Chef John's Irish stew is a classic recipe that showcases the best of Irish cuisine. It's made with simple, wholesome ingredients that come together to create a dis...

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Ingredients

  • 3 pounds lamb shoulder chops
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • ½ teaspoon dried rosemary
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • water as needed
  • 1 ½ pounds baby Dutch yellow potatoes
  • ¼ cup chopped green onions

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 25 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Season lamb shoulder chops with salt and black pepper.
  • Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
  • Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
  • Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
  • Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
  • Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
  • Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
  • Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.
  • Nutrition

    508 cal.

    • Total Fat: 29g
    • Saturated Fat: 12g
    • Cholesterol: 121mg
    • Sodium: 466mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 32g
    • Vitamin C: 28mg
    • Calcium: 69mg
    • Iron: 4mg
    • Potassium: 899mg