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Golden Irish Stew with Puff Pastry

Cozy Up with Golden Irish Stew and Flaky Puff Pastry

This Golden Irish Stew with Puff Pastry is a comforting one-pot wonder perfect for chilly nights, showcasing tender lamb and wholesome vegetables.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner
Cuisine: Irish
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 cup Flour King Arthur all-purpose flour recommended
  • 1 teaspoon Salt Standard table salt
  • 1 teaspoon Pepper Freshly ground black pepper
  • 2 pounds Lamb Roast Shoulder or leg cut recommended
  • 2 tablespoons Canola Oil Any neutral oil can substitute
  • 3 medium Carrots Sliced
  • 1 medium Onion Diced yellow onion preferred
  • 3 cloves Garlic Minced fresh garlic
  • 4 cups Beef Stock Swanson beef broth recommended
  • 2 cups Potatoes Diced waxy potatoes like Yukon Gold
  • 2 sprigs Thyme Fresh sprigs or dried thyme can substitute
  • 1 leaf Bay Leaf Remove before serving
  • 2 tablespoons Worcestershire Sauce Opt for Lea & Perrins
  • 2 tablespoons Tomato Paste Tomato sauce can substitute
  • 1 tablespoon Fresh Mint Substitute with parsley if needed
  • 2 tablespoons Fresh Parsley Used for garnish
For the Puff Pastry
  • 1 large Egg Yolk A whole egg can be used instead
  • 1 tablespoon Cream Milk can serve as a lighter alternative
  • 1 sheet Puff Pastry Pepperidge Farm's frozen sheets recommended

Equipment

  • Large pot or Dutch oven
  • Baking dish
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Dice the potatoes, slice the carrots, and mince the onion and garlic. Set aside.
  2. Dredge the Lamb: Combine flour with salt and pepper, then coat the lamb chunks in the mixture.
  3. Brown the Lamb: Heat canola oil in a pot, brown the lamb pieces for 3-4 minutes on each side.
  4. Sauté the Aromatics: Remove lamb, add onion and garlic to the pot, sauté for 2-3 minutes.
  5. Add the Carrots: Stir in the carrots, cooking for 4-5 minutes until they start to soften.
  6. Incorporate Flour and Veggies: Sprinkle flour over the veggies, stirring for 1 minute.
  7. Deglaze with Beef Stock: Pour in beef stock, scraping up brown bits, bring to a gentle boil.
  8. Combine Ingredients: Return browned lamb, add potatoes, thyme, bay leaf, Worcestershire sauce, and tomato paste. Simmer for 25-30 minutes.
  9. Final Touches: Remove thyme and bay leaf, stir in fresh mint.
  10. Preheat and Transfer: Preheat oven to 350°F, transfer stew to a baking dish.
  11. Prepare the Puff Pastry: Whisk egg yolk and cream for the wash, unroll pastry over stew.
  12. Bake to Perfection: Bake for 35-40 minutes until the pastry is golden brown and flaky.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Let the finished stew rest for 10 minutes before serving for enhanced flavors.

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