Name: Hearty Traditional Irish Stew Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Irish
Ingredients: 2 pounds lamb shoulder, cut into 1½-inch cubes; Salt and freshly ground black pepper, to taste; 3 tablespoons vegetable oil; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups beef or lamb stock; 4 large russet potatoes, peeled and cut into chunks; 4 large carrots, peeled and cut into chunks; 2 stalks celery, chopped; 1 small turnip, peeled and cut into chunks; 1 small head of cabbage, sliced into wedges; 3 sprigs of fresh thyme; 1 bay leaf; 2 tablespoons fresh parsley, chopped (optional for garnish)

Description

A delightful bowl of Hearty Traditional Irish Stew Soup featuring tender lamb, vibrant vegetables, and aromatic herbs, perfect for chilly evenings.

Ingredients

Scale

2 pounds lamb shoulder, cut into 1½-inch cubes
Salt and freshly ground black pepper, to taste
3 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
4 cups beef or lamb stock
4 large russet potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
2 stalks celery, chopped
1 small turnip, peeled and cut into chunks
1 small head of cabbage, sliced into wedges
3 sprigs of fresh thyme
1 bay leaf
2 tablespoons fresh parsley, chopped (optional for garnish)

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Instructions

Season the lamb cubes with salt and freshly ground black pepper.
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the lamb in batches, searing all sides until they develop a rich, golden-brown crust. Remove from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for approximately 2-3 minutes until the onion turns translucent and the garlic becomes fragrant.
Return the browned lamb to the pot and pour in the beef or lamb stock. Bring the mixture to a simmer, scraping up any flavorful browned bits stuck to the bottom of the pot.
Add the potatoes, carrots, celery, turnip, thyme, and bay leaf to the pot, stirring to combine.
Place the cabbage wedges atop the stew, allowing them to steam slightly as the stew simmers.
Cover the pot, reduce the heat to low, and let it simmer gently for 90-120 minutes, or until the lamb is tender and the vegetables are soft.
Before serving, taste and adjust seasoning with more salt and pepper as needed. Remove the bay leaf and thyme sprigs.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired.

Notes

This stew can be kept in the refrigerator for up to 4 days. Freeze portions for longer storage.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Soup
Method: Stovetop
Cuisine: Irish

Nutrition

Serving Size: 1 serving
Calories: 570
Sugar: 6g
Sodium: 500mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 40g
Cholesterol: 85mg