Healthy Irish Stew
Traditional recipes for Irish stew use a tough, fatty cut of lamb and only potatoes, onions and herbs. This up-to-date version with lamb leg steaks is leaner, and more colourful with the addition of carrots.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 2hours 20 minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 2hours 20 minutes |
- 500 g boneless lean lamb leg steaks trimmed of visible fat and each steak cut into 4 pieces
- 1 kg potatoes peeled and thickly sliced
- 1 large onion sliced
- 500 g carrots thickly sliced
- 2 tbsp parsley chopped
- 1 tsp fresh thyme leaves
- 1 tbsp fresh chives snipped
- pepper to taste
- 1 3/4 cups hot reduced-salt vegetable stock
- fresh thyme chopped, to garnish
- parsley chopped, to garnish
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Ingredients
Servings: servings
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- Preheat the oven to 325ºF (160ºC). In a large casserole dish, make layers of the lamb, potatoes, onion and carrots, sprinkling each layer with parsley, thyme, chives and pepper. Finish with a layer of potatoes, then pour over the stock.
- Cover the casserole with a tight-fitting lid and place in the oven to cook for about 2 hours or until both the meat and vegetables feel tender when tested with a skewer.
- Increase the oven temperature to 400ºF (200ºC). Remove the casserole lid and cook for a further 20 minutes or until the potatoes on top are golden-brown and crisp. Serve Irish stew hot, sprinkled with more thyme and parsley.
Irish stew variations: Add 120 g whole small button mushrooms, layering them in the casserole with the onion and carrots. • If you want the cooking liquid to be slightly thickened, sprinkle 1 tablespoon pearl barley between the first few layers along with the herbs. • For a real taste of Ireland, you can replace half of the stock with Guinness.
Per serving: 383 calories, 33 g protein, 10 g total fat, 5 g saturated fat, 89 mg cholesterol, 39 g total carbohydrate, 12 g sugars, 9 g fibre, 583 mg sodium
Carrots are not traditional in Irish stew, but they are well worth including, both for their colour and flavour and also their nutritional properties. They provide vitamins A and C as well as potassium.
