Thick Irish Stew recipe

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Ingredients

8 (4 ounce) lamb shoulder blade chops
4 carrots, coarsely chopped
4 onions, coarsely chopped
6 potatoes, coarsely chopped
1 pinch salt
¼ teaspoon cracked black pepper
4 cups vegetable broth
water, or amount to cover
3 bay leaves
1 (14 ounce) bag dry split yellow peas

Nutrition Info

389.1 calories
carbohydrate: 55 g
cholesterol: 47 mg
fat: 10 g
fiber: 11.1 g
protein: 21.1 g
saturatedFat: 3.8 g
servingSize: -
sodium: 312 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. Stir in salt and cracked black pepper.

  2. Pour in vegetable broth and enough water to cover, drop in bay leaves. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.

  3. Stir in split peas and bring to a boil. Reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. Stir occasionally to keep stew from burning on the bottom.

Recipe Yield

8 servings

Recipe Note

A hearty stew that tastes great and will stick to your ribs!

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