Ballymaloe Irish Stew Recipe

Name: Ballymaloe Irish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. unsalted butter or bacon drippings; 3 lb. lamb shoulder, cut in pieces; 4 carrots, quartered; 4 onions, quartered; 1/4 tsp. black pepper; 2 1/2 c. canned beef broth; 5 small potatoes or 1 lb., cut in quarters; 1 Tbsp. butter; 1 Tbsp. parsley leaves (fresh); 1 Tbsp. chopped chives (fresh)

Servings: persons

3 Tbsp. unsalted butter or bacon drippings
3 lb. lamb shoulder, cut in pieces
4 carrots, quartered
4 onions, quartered
1/4 tsp. black pepper
2 1/2 c. canned beef broth
5 small potatoes or 1 lb., cut in quarters
1 Tbsp. butter
1 Tbsp. parsley leaves (fresh)
1 Tbsp. chopped chives (fresh)

1
Heat drippings in a heavy kettle and brown meat.
2
Add carrots, onions, pepper and beef broth.
3
Peel potatoes and place on top. Simmer gently, covered, for 1 1/2 to 2 hours.
4
Transfer meat and vegetables to large bowl with slotted spoon.
5
Skim fat from stock.
6
Swirl in butter, parsley and chives and ladle sauce over the meat and vegetables.
7
Serve with dark beer and brown bread.

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. unsalted butter or bacon drippings, 3 lb. lamb shoulder, cut in pieces, 4 carrots, quartered, 4 onions, quartered, and more.

Yes, Ballymaloe Irish Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ballymaloe Irish Stew

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