Irish Stew Recipe

Makes 10 servings

  • 1.81 kg boneless lamb shoulder, cut into 5-cm cubes
  • 1 tbsp /10 g salt
  • 1/2 tsp /1 g ground white pepper
  • 1.92 L White Beef Stock
  • 1 Standard Bouquet Garni
  • 454 g pearl onions, blanched and peeled
  • 454 g large-dice potatoes
  • 227 g large-dice celery
  • 227 g large-dice carrots
  • 227 g large-dice parsnips
  • 227 g large-dice turnips
  • 2 tbsp /6 g chopped parsley
  1. Season the lamb with salt and pepper.
  2. Heat the stock in a medium stockpot to a simmer and adjust seasoning with salt and pepper as needed. Place the lamb in a second medium pot and pour the heated stock over it. Bring to a simmer, stirring from time to time and skimming as necessary to remove impurities. Simmer for 1 hour.
  3. Add the bouquet garni, onions, potatoes, celery, carrots, parsnips, and turnips. Continue to simmer until the lamb and vegetables are tender to the bite, 30 to 45 minutes more.
  4. Serve the stew immediately or hold hot for service. Garnish with the parsley.