Heart-Healthy Traditional Irish Stew

Savor the rich, comforting flavors of a classic with a modern twist in our Heart-Healthy Traditional Irish Stew. This wholesome recipe highlights lean lamb stew meat, tender baby potatoes, and hearty root vegetables like carrots and parsnips, all simmered in a low-sodium vegetable stock infused with fresh thyme, rosemary, and a hint of garlic. Prepared with olive oil instead of heavier fats, this lighter version of an iconic dish is perfect for those looking to enjoy a wholesome meal without compromising on flavor. Ready in just under two hours, this one-pot dish is ideal for weeknight dinners or cozy gatherings, and it’s finished with a sprinkle of fresh parsley for a touch of brightness. Packed with nutrients, this healthy Irish stew is a satisfying way to embrace hearty, comforting cuisine while caring for your heart.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 450 grams Lean lamb stew meat (fat trimmed)
• 1 tablespoon Olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 3 medium Carrots
• 2 medium Parsnips
• 2 Celery stalks
• 350 grams Baby potatoes (halved)
• 4 cups Low-sodium vegetable stock
• 4 Fresh thyme sprigs
• 2 Fresh rosemary sprigs
• 1 Bay leaf
• 0.5 teaspoon Black pepper
• 2 tablespoons Flat-leaf parsley (chopped, for garnish)

Directions

Step 1

Trim any visible fat from the lamb stew meat and cut it into bite-sized pieces if necessary.

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the lamb in batches, browning each piece on all sides. Remove the browned lamb and set it aside.

Step 3

Dice the yellow onion and mince the garlic. Add both to the pot and sauté in the remaining olive oil for 3-4 minutes, or until softened and fragrant.

Step 4

Peel and chop the carrots and parsnips into bite-sized chunks. Chop the celery stalks into similar sizes. Add all the vegetables to the pot and stir for 5 minutes to slightly caramelize them.

Step 5

Return the lamb to the pot along with the halved baby potatoes. Pour in the low-sodium vegetable stock, ensuring that the ingredients are just covered by the liquid.

Step 6

Add the thyme sprigs, rosemary sprigs, bay leaf, and black pepper. Stir to combine.

Step 7

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 75-90 minutes, or until the lamb is tender and the vegetables are fully cooked. Stir occasionally.

Step 8

Discard the bay leaf, thyme sprigs, and rosemary sprigs before serving.

Step 9

Ladle the stew into bowls and garnish with chopped flat-leaf parsley. Serve hot and enjoy!

Nutrition Facts

Serving size	(2439.9g)

Amount per serving	% Daily Value*
Calories	1743.1

Total Fat 62.0g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 3.3g
Cholesterol 364.4mg	0%
Sodium 1394.1mg	0%
Total Carbohydrate 146.4g	0%
Dietary Fiber 26.2g	0%
Total Sugars 34.4g
Protein 145.6g	0%

Vitamin D 0IU	0%
Calcium 371.7mg	0%
Iron 16.2mg	0%
Potassium 5301.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 33.7%

Carbs: 33.9%