Traditional Irish Lamb Stew with Colcannon

Name: Traditional Irish Lamb Stew with Colcannon
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1.5 pound lamb shoulder (boneless, cut into 1 1/2-inch cubes); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 3 carrots (peeled, cut into 1/2-inch pieces); 2 celery stalks (cut into 1/2-inch pieces); 1 pound Yukon Gold potato (peeled, cut into 1-inch chunks); 4 cup beef broth; 1 cup Guinness stout; 2 fresh thymes (sprigs); 1 bay leaf; 1.5 pound Russet potato (peeled, quartered); 0.5 head green cabbage (cored, thinly sliced); 0.25 cup milk; 4 tablespoon unsalted butter; 2 green onions (thinly sliced); 2 tablespoon fresh parsley (chopped); 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper

A comforting, slow-simmered lamb stew rich with root vegetables and savory broth, perfectly paired with creamy Colcannon.

Prep: 25 min
Cook: 2 hr
Total: 2 hr 25 min
Servings: 4
Cuisine: Irish
Difficulty: Medium
Cost: $6.17/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound lamb shoulder (boneless, cut into 1 1/2-inch cubes)
2 tablespoon olive oil
1 yellow onion (large, chopped)
3 carrots (peeled, cut into 1/2-inch pieces)
2 celery stalks (cut into 1/2-inch pieces)
1 pound Yukon Gold potato (peeled, cut into 1-inch chunks)
4 cup beef broth
1 cup Guinness stout
2 fresh thymes (sprigs)
1 bay leaf
1.5 pound Russet potato (peeled, quartered)
0.5 head green cabbage (cored, thinly sliced)
0.25 cup milk
4 tablespoon unsalted butter
2 green onions (thinly sliced)
2 tablespoon fresh parsley (chopped)
1.5 teaspoon kosher salt
0.5 teaspoon black pepper

Instructions

Season the lamb cubes with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, about 3-4 minutes per batch, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the yellow onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
Return the lamb to the pot. Stir in the beef broth, Guinness stout (if using), Yukon Gold potatoes (for stew), fresh thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes, or until the lamb is very tender.
While the stew simmers, prepare the Colcannon. Place the Russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon of kosher salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
In a separate pot, melt 1 tablespoon of unsalted butter over medium heat. Add the thinly sliced green cabbage and cook until softened, about 5-7 minutes. Stir in the milk and 2 tablespoons of thinly sliced green onions, and heat through.
Mash the drained Russet potatoes with the remaining 2 tablespoons of unsalted butter and the warm cabbage-milk mixture until smooth and creamy. Season with 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper, or to taste.
Once the stew is cooked, remove the thyme sprigs and bay leaf. Stir in the fresh chopped parsley. Ladle the hot stew into bowls and serve alongside generous portions of the Colcannon.

Notes

Leftover stew and colcannon can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 710
Protein: 48.5 g
Carbohydrates: 65.5 g
Fat: 28.5 g
Fiber: 10 g
Sodium: 1250 mg
Saturated Fat: 12 g
Sugar: 7 g
Cholesterol: 130 mg