Huey's Irish Stew with a Touch of Paris

Experience the comforting flavors of Ireland with a sophisticated French twist in Huey’s Irish Stew with a Touch of Paris. This rich, hearty recipe combines tender chunks of seared lamb shoulder with a medley of root vegetables—carrots, potatoes, parsnip, and leeks—for a colorful and flavorful base. Elevated with a splash of dry white wine, a creamy finish of heavy cream, and a hint of fresh thyme, this stew achieves a delicate balance between rustic and refined. Slow-simmered to perfection, it’s generously garnished with parsley for a burst of freshness. Perfect for cozy evenings, this Irish-French fusion stew is a one-pot wonder that highlights comforting tradition with an elegant twist.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 800 grams lamb shoulder, boneless
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 1 medium parsnip, peeled and sliced
• 1 large leeks, white parts only, sliced
• 3 units garlic cloves, minced
• 1 cup dry white wine
• 4 cups beef or lamb stock
• 3 units fresh thyme sprigs
• 2 units bay leaves
• 0.5 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Cut the lamb shoulder into 2-inch chunks, trimming any excess fat.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Season the lamb with salt and black pepper, then sear in batches until browned on all sides. Remove the lamb and set aside.

Step 4

Reduce the heat to medium, add the butter, and sauté the diced onion, carrots, leeks, and parsnip until softened (about 5 minutes).

Step 5

Add the minced garlic and cook for 1 minute, until fragrant.

Step 6

Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.

Step 7

Return the lamb to the pot, along with the cubed potatoes.

Step 8

Pour in the stock, ensuring the ingredients are just covered. Add the thyme sprigs and bay leaves.

Step 9

Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 1.5-2 hours, stirring occasionally, until the lamb is tender and the vegetables are fully cooked.

Step 10

Remove the thyme sprigs and bay leaves. Stir in the heavy cream and adjust the seasoning with salt and black pepper as needed.

Step 11

Garnish with freshly chopped parsley before serving and enjoy your hearty Irish stew with a French twist.

Nutrition Facts

Serving size	(3612.7g)

Amount per serving	% Daily Value*
Calories	4132.0

Total Fat 257.8g	0%
Saturated Fat 107.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 801.8mg	0%
Sodium 4669.7mg	0%
Total Carbohydrate 243.3g	0%
Dietary Fiber 29.7g	0%
Total Sugars 35.2g
Protein 176.0g	0%

Vitamin D 4.5IU	0%
Calcium 514.2mg	0%
Iron 23.8mg	0%
Potassium 7695.2mg	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: 58.0%

Protein: 17.6%

Carbs: 24.3%