Prepare to embark on a culinary journey that will transport you straight to the heart of Ireland with this mouthwatering Tom Moore's Irish Stew Casserole! This isn't just another recipe - it's a time-honored tradition of comfort and flavor that promises to tantalize your taste buds and fill your home with an irresistible aroma. Whether you're a seasoned cook or a kitchen novice, this hearty dish will make you feel like a true Irish chef, delivering warmth and satisfaction in every single bite.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 2 lbs lamb, cubed
- 4 cups beef broth
- 4 potatoes, peeled and diced
- 3 carrots, sliced
- 1 onion, chopped
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cube the lamb into bite-sized pieces, peel and dice the potatoes, slice the carrots, and chop the onion. This will make the cooking process smoother.
- In a large mixing bowl, toss the cubed lamb with the flour, salt, and pepper. This will help to coat the meat and enhance the flavor.
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the floured lamb cubes in batches, ensuring not to overcrowd the pot. Brown the lamb on all sides, which should take about 5-7 minutes. Remove the browned lamb and set aside.
- In the same pot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir occasionally to prevent sticking.
- Add the sliced carrots to the pot and continue to sauté for another 3-4 minutes, allowing them to soften slightly.
- Return the browned lamb to the pot with the onions and carrots. Pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom.
- Add the diced potatoes and thyme to the pot. Stir everything together to combine, ensuring the potatoes are submerged in the broth.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2 hours. Stir occasionally to prevent sticking and ensure even cooking.
- After 2 hours, check the stew for seasoning. Adjust with more salt and pepper if necessary. The lamb should be tender, and the vegetables should be cooked through.
- Once done, remove the pot from heat and let it sit for a few minutes before serving. This will allow the flavors to meld even further.
- Serve the Irish stew hot, garnished with fresh parsley if desired. Enjoy your hearty meal with some crusty bread on the side!
Tips
- Meat Selection: Choose high-quality lamb with some marbling for extra tenderness and rich flavor. Trim excess fat, but leave some for added richness.
- Browning Technique: Take your time when browning the lamb. This step is crucial for developing deep, complex flavors. Work in small batches to ensure each piece gets a perfect golden-brown crust.
- Low and Slow: The key to a tender Irish stew is patience. Simmer on low heat to allow the meat to become incredibly tender and let the flavors meld together beautifully.
- Liquid Magic: Use homemade beef broth if possible. If not, choose a high-quality store-bought broth for the best flavor profile.
- Vegetable Prep: Cut vegetables into uniform sizes to ensure even cooking. This helps maintain a consistent texture throughout the stew.
- Make Ahead: This stew tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
- Serving Suggestion: Pair with crusty Irish soda bread or warm, buttered rolls to soak up the delicious broth.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg