Lois' Irish Stew

Lois’s Irish stew is the kind of recipe that makes a strong case for restraint. No browning, no flour, no Guinness, no fancy steps. Just lamb, root vegetables, water, and a small bag of herbs simmered until everything melts together. This is how the dish was made in Irish cottages for centuries, and it is honestly all you need.

The initial parboil is the technique to know. Boiling the lamb for fifteen minutes and draining it removes excess fat and any strong, gamey notes that distract from the clean lamb flavor. Some Irish home cooks skip this step, but in the traditional approach, it makes the difference between a clear, savory broth and a greasy one.

Tie the herbs in a cloth bag (called a sachet d’epices in French kitchens, but the Irish do the same with a square of muslin or cheesecloth). This way you get the flavor without picking out twigs and leaves at the table.

Use a tougher cut of lamb. Shoulder, neck, or shanks have enough connective tissue to break down into spoonable tenderness over the slow simmer. Lean leg cuts dry out and turn stringy.

Pro Tips

• Don’t add salt until the very end. The stew flavor concentrates as it cooks, and what tastes balanced at the start may turn salty by the end.
• Cut potatoes and carrots in larger chunks than the lamb. Small dice falls apart over the long simmer; chunks hold their shape.
• Make ahead. Like most stews, this tastes better the next day after the flavors have time to deepen overnight.

Variations

• Add 1 leek (white and light green parts) for extra depth.
• Stir in a tablespoon of pearl barley with the vegetables for a heartier, thicker stew.
• Top each bowl with chopped fresh parsley and serve with Irish soda bread.