AI-generated photo.
Irish · Iconic, Ireland · Ireland
Irish stew
Irish stew (Irish stew), a Ireland plate from Ireland.
Pai editors’ mark 5 / 5
Plan, list, and collections
Irish stew is cooked in Ireland as its own plate, not as a copy of a restaurant menu. Layer lamb, onion, and potato and simmer until the potato softens into the broth and the meat leaves a spoon. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
88
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 40%
- Carbs 33%
- Fat 27%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 40.8 g of protein in the serving.
Watch · Low sodium
About 483 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Lamb leg202 kcal
- Potato96 kcal
- Olive oil31 kcal
- Low-sodium chicken broth28 kcal
- Yellow onion20 kcal
- Carrot15 kcal
Glycemic load
Estimated glycemic load for this count: 19.8. The bands come from the ingredient table.
Portion
One serving, as written, is about 396 kcal.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 297 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 396 kcal | 20% |
| Protein | 40.8 g | 82% |
| Carbohydrate | 33.1 g | 12% |
| Fiber | 4.9 g | 18% |
| Total sugars | 5.1 g | 10% |
| Fat | 12.2 g | 16% |
| Saturated fat | 3.3 g | 16% |
| Cholesterol | 106 mg | 35% |
| Sodium | 483 mg | 21% |
| Potassium | 1461 mg | 31% |
| Calcium | 74 mg | 6% |
| Iron | 4.7 mg | 26% |
| Magnesium | 82 mg | 20% |
| Zinc | 5.8 mg | 53% |
| Vitamin A | 331 mcg | 37% |
| Vitamin C | 35.2 mg | 39% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E · estimate | 1 mg | 7% |
| Vitamin K · estimate | 52 mcg | 43% |
| Thiamin (B1) | 0.4 mg | 36% |
| Riboflavin (B2) | 0.4 mg | 32% |
| Niacin (B3) | 12.6 mg | 79% |
| Vitamin B6 | 0.7 mg | 44% |
| Folate | 40 mcg | 10% |
| Vitamin B12 | 2.8 mcg | 117% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Lamb leg4 pieces640 g
Potato3 potatoes500 g
Yellow onion2 onions200 g
Carrot2 carrots150 g
Fresh thyme1 tsp3 g
Bay leaf2 leaves1 g
Low-sodium chicken broth3 cups700 ml
Flat-leaf parsley0.25 cup10 g
Black pepper0.5 tsp2 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Irish stew. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, potato, yellow onion, carrot, fresh thyme, bay leaf, low-sodium chicken broth, flat-leaf parsley, black pepper, kosher salt, olive oil. Irish stew is cooked in Ireland as its own plate, not as a copy of a restaurant menu. Layer lamb, onion, and potato and simmer until the potato softens into the broth and the meat leaves a spoon. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Irish stew is cooked in ireland. Leave the lid ajar so the surface reduces instead of boiling over.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Irish stew, until the edges take a little color. Keep the heat at a murmur. A hard boil beats tender food into strings.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Irish stew at a quiet simmer, about 195°F / 90°C. Start checking at 30 minutes. Irish stew is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 30 min
- 🇮🇪 IrelandNorthern Europeicon-ireland-irish-stew-step-4
Irish stew, step 5
Step 5 · Irish stew
5Check the center of Irish stew, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇮🇪 IrelandNorthern Europeicon-ireland-irish-stew-step-5
Irish stew, step 6
Step 6 · Rest 5 min
6Rest Irish stew for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in ireland, with the sauce or garnish that belongs to it. Film Irish stew in this shot order and no other: hands shaping a loaf or patty; the fridge shelf where the plate will chill; wide on the cold pan before the heat; the lid lifted for one quick look. Slate words for the editor: dusk, vapor, olive, griddle, bronzed, anchor, sheen, linen, dough, yeast.
Rest 5 min
How you know it is done
Irish stew is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Irish stew looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Irish stew turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Irish stew, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Irish stew is one of the plates people ask for by name from Ireland.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Layer lamb, onion, and potato and simmer until the potato softens into the broth and the meat leaves a spoon.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.