Ree Drummond’s Irish Stew

The Pioneer Woman’s take on a rich and hearty dish for St. Patrick’s Day. This stew tastes even better when you make it a day ahead and reheat it on the stove! The longer the flavors have to meld, the more rich and luscious it gets. Leftovers will stay good for up to three days, stored in an airtight container in the refrigerator. You can reheat it on the stove over low heat or in the microwave.

Note from Ree: While lamb is the traditional meat in an Irish stew, it can be substituted with beef chuck roast if that’s your preference.

Ingredients for Ree Drummond’s Irish Stew

• 1/4 cup Beef bouillon concentrate
• 6 Cups Hot water
• 2 lb. Boneless lamb shoulder or beef chuck roast, cut into 2-in. pieces
• 3 Tbsp. Vegetable oil
• 1 Tbsp. Salted butter
• 1 medium Yellow onion, diced
• 1 medium Leek, thinly sliced and thoroughly rinsed
• 1 medium Russet potato, peeled and coarsely grated
• 6 medium Red potatoes, cut into 1 1/2-in. chunks
• 3 medium Carrots, peeled and cut into 1 1/2-in. chunks
• 2 medium Parsnips, peeled and cut into 1 1/2-in. chunks
• 1/4 cup All-purpose flour
• 2 Bay leaves
• Kosher salt, to taste
• Ground black pepper, to taste
• Finely chopped parsley, to serve
• Thinly sliced chives, to serve

Steps to Preparing Ree Drummond’s Irish Stew

1. Preheat the oven to 325°F. In a large bowl, whisk together the beef bouillon concentrate and hot water; set aside.

2. Pat the lamb dry with paper towels. In a large Dutch oven or other heavy-bottomed pot with a lid, heat the oil over medium-high heat. When the oil is hot, sear the lamb, working in batches as necessary to avoid crowding the pot, until deeply golden all over, about 6 to 8 minutes per batch. Transfer to a plate and repeat with the remaining lamb.

3. Reduce the heat to medium. Add the butter to the pot. When the butter is melted and bubbling, add the onion, leek, and grated potato. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables are soft and translucent, 5 to 7 minutes.

4. Add the red potatoes, carrots, and parsnips to the pot. Sprinkle the flour over the vegetables and stir to thoroughly combine. Cook, stirring constantly, for 1 minute, then add the bouillon broth from step 1 and bay leaves, stirring well so the flour doesn’t clump and scraping any additional fond off the bottom of the pot. Return the lamb to the pot, along with any accumulated juices. The broth should just cover everything—if necessary, add a little water. Bring to a boil, then immediately cover, remove from the heat, and transfer to the oven. Cook until the meat is very tender, about 2 hours—more if needed.

5. Increase the oven temperature to 400°F. Uncover the stew and give it a good stir, then continue cooking until the sauce has reduced and thickened slightly, 15 to 20 minutes more. Remove from the oven and allow to cool slightly. Season with salt and pepper, and remove the bay leaves. Serve topped with parsley and chives.