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Ballymaloe Irish Stew Recipe

Experience the rich, comforting flavors of Ireland with this Ballymaloe Irish Stew recipe! Adapted from Darina Allen's renowned "Irish Country Cooking," this hearty stew features tender lamb, seasonal vegetables, and a flavorful broth. Perfect for a cozy night in, this recipe is sure to become a family favorite. Get ready for an unforgettable culinary journey!

Prep Time 30 mins
Cook Time 165 mins
Calories 832.2 kcal
Protein 83g
Rating 5.0 (1 Reviews)
Ballymaloe Irish Stew 94

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ballymaloe Irish Stew

  • 1.5 lbs lamb shoulder, cut into 2-inch cubes
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup dark beer (Guinness recommended)
  • 1 lb potatoes
  • 2 carrots
  • 1 large onion
  • 4 cups lamb stock or beef broth
  • Roux, prepared from 2 tablespoons butter and 2 tablespoons all-purpose flour
  • 1/4 cup chopped fresh parsley
  • 2 celery stalks
  • 1 cup parsnips
  • 1 teaspoon dried thyme
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

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How to Make Ballymaloe Irish Stew

  1. Season 1.5 lbs of lamb shoulder, cut into 2-inch cubes, generously with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
  3. Add the lamb cubes and sear for 2-3 minutes per side, until nicely browned. Remove the lamb from the pan and set aside.
  4. Add 1 cup of dark beer (Guinness recommended) to the Dutch oven and cook for 1 minute, scraping up any browned bits from the bottom.
  5. Return the lamb to the Dutch oven.
  6. In a large bowl, toss together the following vegetables: 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 lb potatoes, peeled and cubed; 1 cup of peeled and chopped parsnips; and 1 teaspoon of dried thyme. Season with salt and pepper.
  7. Add the vegetables to the Dutch oven with the lamb.
  8. Pour in 4 cups of lamb stock or beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the lamb is incredibly tender and easily falls off the bone.
  9. While the stew simmers, prepare the roux: In a small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour until smooth. Cook for 1-2 minutes, stirring constantly, until lightly golden.
  10. Stir the roux into the stew. Continue to simmer for 10 minutes to allow the flavors to meld.
  11. Stir in 1/4 cup of chopped fresh parsley.
  12. Serve hot, ideally with crusty bread for dipping.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

38g

Fat

110g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Lamb Sheep Vegetables European Dinner Party Fall Winter Irish Seasonal Meat 4 Hours Or Less