Tender chunks of lamb and hearty root vegetables slow-cooked in a rich, savory broth. This classic Irish-American comfort food is perfect for a chilly evening or a St. Patrick's Day celebration.
Prep25 min
Cook150 min
Servings4
Serving size: 1.5 cups
859cal
49gprotein
54gcarbs
49g
Ingredients
2 lb boneless lamb shoulder (Cut into 1.5-inch cubes)
0.25 cup all-purpose flour
1.5 tsp salt (Or to taste)
0.75 tsp black pepper (Freshly ground)
2 tbsp vegetable oil
1 large yellow onion (Chopped)
3 medium carrots (Peeled and cut into 1-inch pieces)
A wonderfully dense yet tender quick bread that requires no yeast. This version, popular in the US, is slightly sweet, studded with raisins and caraway seeds, and comes together in under an hour. Perfect with a slather of butter.
About Irish Lamb Stew with Irish American Soda Bread
Aromatic, iron-boosting lamb stew with warm soda bread. Homestyle comfort food for the soul!
This irish_american dish is perfect for dinner. With 1304.97 calories and 58.400000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp tomato paste
1 cup guinness stout (Or other dark stout beer)
4 cups beef broth (Low sodium recommended)
1 tbsp worcestershire sauce
2 tsp fresh thyme (Chopped, or 1 tsp dried)
2 pcs bay leaves
1.5 lb yukon gold potatoes (Peeled and cut into 1.5-inch chunks)
3 tbsp fresh parsley (Chopped, for garnish)
Instructions
1
Prepare and Sear the Lamb
Pat the lamb cubes completely dry with paper towels. This is crucial for getting a good sear.
In a large bowl, whisk together the flour, 1.5 tsp salt, and 0.75 tsp black pepper.
Add the lamb to the flour mixture and toss until every piece is lightly and evenly coated.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Working in two batches to avoid overcrowding the pot, sear the lamb on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared lamb to a plate and set aside.
2
Sauté the Aromatics
Reduce the heat to medium. If the pot is dry, add another splash of oil. Add the chopped onion, carrots, and celery to the pot.
Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Add the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.
3
Deglaze and Build the Broth
Pour the Guinness stout into the pot to deglaze. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot.
Bring to a simmer and let the beer reduce by about half, which should take 3-5 minutes.
Stir in the beef broth, Worcestershire sauce, fresh thyme, and bay leaves. Bring the entire mixture to a gentle simmer.
4
First Simmer
Return the seared lamb and any accumulated juices from the plate back into the pot.
Stir everything to combine. Reduce the heat to low, cover the pot, and let the stew simmer very gently for 1.5 hours. The liquid should be barely bubbling. Stir occasionally to prevent sticking.
5
Add Potatoes and Final Simmer
After 1.5 hours, add the potato chunks to the stew and stir them in.
Place the lid back on and continue to simmer for another 45-60 minutes, or until both the lamb and potatoes are fork-tender.
6
Finish and Serve
Remove the pot from the heat. Fish out and discard the bay leaves.
Taste the stew and adjust the seasoning with more salt and pepper if needed.
Ladle the hot stew into bowls, garnish generously with fresh parsley, and serve immediately with crusty bread for dipping.
446cal
10gprotein
73gcarbs
13gfat
Ingredients
4 cup All-Purpose Flour (Spoon and level for accuracy)
0.25 cup Granulated Sugar
1 tsp Baking Soda (Ensure it's fresh)
1 tsp Baking Powder
1 tsp Salt
0.5 cup Unsalted Butter (Cold and cut into small cubes)
1.5 cup Buttermilk (Well-chilled)
1 large Egg (Lightly beaten)
1 cup Raisins (Can be substituted with currants or other dried fruit)
1 tbsp Caraway Seeds (Optional, but classic for this style)
Instructions
1
Prepare Oven and Pan (5 minutes): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2
Combine Dry Ingredients (2 minutes): In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until thoroughly combined.
3
Cut in the Butter (3 minutes): Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4
Mix Wet Ingredients (1 minute): In a separate medium bowl, whisk the chilled buttermilk and the lightly beaten egg together until smooth.
5
Form the Dough (2 minutes): Pour the buttermilk mixture into the dry ingredients. Stir with a fork or spatula just until a shaggy, sticky dough forms. Do not overmix. Gently fold in the raisins and caraway seeds.
6
Shape and Score the Loaf (2 minutes): Turn the dough out onto a lightly floured surface. Knead very gently 4-5 times, just enough to bring it together into a cohesive ball. Shape it into a round loaf, about 7 inches in diameter, and place it on the prepared baking sheet. Using a sharp, floured knife, score a deep 'X' (about 1/2-inch deep) across the top of the loaf.
Bake the Bread (45 minutes): Bake in the preheated oven for 40-50 minutes. The bread is done when it's deep golden brown and sounds hollow when you tap the bottom. A wooden skewer inserted into the center should come out clean.
8
Cool Before Serving: Transfer the hot bread to a wire rack to cool completely, or for at least 30-45 minutes. Slicing it while too hot can result in a gummy texture. Serve warm or at room temperature with butter.
