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irish stew recipe Parsley Root Broth With Carrot Jewels
- Total Time: 153 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This signature Irish stew recipe features tender lamb and sweet carrots in a rich, earthy parsley root broth. It’s a comforting one-pot meal, perfect for a nutritious and satisfying family dinner.
Ingredients
- 1.5 lbs lamb or beef stew meat, cut into 1-inch cubes
- 2 lbs potatoes, peeled, quartered
- 1 lb carrots, peeled, sliced into ‘jewels’
- 1 large parsley root (200 g), peeled, roughly chopped
- 2 medium onions (250 g), chopped
- 2 stalks celery (150 g), chopped
- 6 cups beef or vegetable broth
- 4 sprigs fresh thyme
- 2 bay leaves
- salt, to taste
- black pepper, to taste
- 2 tbsp olive oil
Instructions
- Prep Ingredients: Chop all vegetables and meat. Gather your herbs and measure the broth.
- Brown Meat: Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Brown meat in batches until deeply colored and a rich crust forms. Remove and set aside, ensuring not to overcrowd the pot.
- Sauté Aromatics: Add onions, celery, and parsley root to the pot, scraping up any browned bits from the meat. Cook until softened and very fragrant, about 8 minutes, stirring occasionally.
- Build Broth: Return meat to the pot. Add broth, potatoes, carrots, thyme, and bay leaves. Season generously with salt and pepper. The liquid should mostly cover the ingredients; if not, add a little more broth.
- Simmer Stew: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the meat is fork-tender and vegetables are soft. Stir occasionally, checking for tenderness after 90 minutes. If the liquid reduces too quickly, add 0.5 cup (120ml) more broth or water.
- Serve Warm: Ladle the hearty stew into bowls and garnish with fresh parsley if desired. The stew should be thick enough to coat a spoon lightly.
Notes
This adaptable stew allows for several substitutions: use chicken or vegetable stock for a lighter option, beef chuck roast for lamb, or parsnips/rutabaga instead of some potatoes. For quicker prep, use pre-chopped mirepoix. It can be made in a slow cooker (low 6-8 hours, high 3-4 hours after browning) or pressure cooker (30-40 minutes after pressure). To avoid common mistakes, brown meat in batches to prevent overcrowding, and taste and adjust seasoning generously throughout cooking. If you prefer firmer vegetables, add them about 45 minutes into the simmering process.
- Prep Time: 15 minutes
- Cook Time: 138 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 450 calories
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg