Low Sodium Traditional Irish Stew

Savor the comforting flavors of Ireland with this Low Sodium Traditional Irish Stew, a heartwarming dish perfect for cozy evenings. This recipe swaps out the usual heavy seasoning for a flavorful medley of tender lamb shoulder, hearty russet potatoes, and fresh root vegetables like carrots and parsnips, all simmered in a delicate low-sodium broth infused with fresh thyme and bay leaves. The slow-cooked process ensures rich, savory depth while keeping things heart-healthy and full of natural flavor. Perfect for those seeking a wholesome, sodium-conscious twist on a classic, this stew is as delicious as it is nourishing. Serve it with rustic whole-grain bread for a complete and satisfying meal the whole family will love!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds Lamb shoulder (trimmed of excess fat)
• 1 large Yellow onion, diced
• 3 medium Carrots, peeled and sliced into rounds
• 2 medium Parsnips, peeled and sliced into chunks
• 4 medium Russet potatoes, peeled and cut into chunks
• 2 stalks Celery stalks, chopped
• 4 cups Low-sodium beef or chicken broth
• 2 cups Water
• 4 sprigs Fresh thyme sprigs
• 2 tablespoons Fresh parsley, finely chopped
• 2 Bay leaves
• 0.5 teaspoons Freshly ground black pepper
• 2 tablespoons Olive oil

Directions

Step 1

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

Step 2

Cut the lamb shoulder into large chunks (about 2 inches) and pat the pieces dry with a paper towel. Brown the lamb on all sides in the pot in batches, about 4-5 minutes per batch. Remove the browned lamb and set aside.

Step 3

Reduce the heat to medium and add the diced onion to the pot. Sauté for 3 minutes until softened and slightly translucent, scraping up browned bits from the bottom of the pan for added flavor.

Step 4

Add the carrots, parsnips, and celery to the pot. Cook for another 5 minutes, stirring occasionally, to slightly soften the vegetables.

Step 5

Return the browned lamb to the pot and pour in the low-sodium broth and water. Add the thyme sprigs, bay leaves, and black pepper. Stir gently to combine.

Step 6

Bring the stew to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for 1 hour.

Step 7

After 1 hour, add the potato chunks to the pot. Continue cooking the stew on low for an additional 45 minutes, or until the lamb and vegetables are tender and the flavors have melded together.

Step 8

Remove the thyme sprigs and bay leaves from the pot. Taste the stew and adjust seasonings if necessary, keeping in mind the low-sodium guideline.

Step 9

Garnish with fresh parsley before serving. Serve hot with whole-grain bread or simply on its own for a satisfying meal.

Nutrition Facts

Serving size	(3785.1g)

Amount per serving	% Daily Value*
Calories	3494.7

Total Fat 213.3g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 1404.4mg	0%
Total Carbohydrate 219.5g	0%
Dietary Fiber 31.5g	0%
Total Sugars 29.9g
Protein 194.3g	0%

Vitamin D 0IU	0%
Calcium 493.2mg	0%
Iron 21.7mg	0%
Potassium 7371.9mg	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: 53.7%

Protein: 21.7%

Carbs: 24.6%