lamb stew irish recipe

Written ByJenny Smyth Posted on
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The Best lamb stew irish recipe

Lamb stew is a traditional Irish dish that has been a staple in many households for centuries. Its rich and hearty flavor is achieved by slow-cooking tender chunks of lamb in a rich broth made with vegetables, herbs, and sometimes Guinness stout.

The result is a comforting meal that warms the heart and soul. I first encountered lamb stew at my grandmother’s house, where it was always a special occasion when she would make it for us.

She would tell me that the secret to making a great lamb stew was to use high-quality ingredients and to let the stew simmer for hours until the flavors melded together. Over the years, I’ve perfected her recipe and made it my own, experimenting with different spices and cooking techniques to make it even more delicious.

My family loves it when I make lamb stew, and it’s always a hit at family gatherings. Not only is it delicious, but it’s also incredibly healthy, with plenty of protein from the lamb and vegetables to keep us full and satisfied.

I love serving it with a side of crusty bread or over mashed potatoes for a comforting meal that’s perfect for any occasion.

Traditional Irish Lamb Stew

4.9 from 805 votes

A hearty and comforting Irish lamb stew, perfect for a cold day. This recipe features tender lamb, root vegetables, and a rich gravy.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stew

700g lamb shoulder, cut into chunks
2 large onions, chopped
4 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
2 medium potatoes, peeled and chopped
2 cloves garlic, minced
2 tbsp plain flour
4 tbsp tomato puree
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 cup red wine
2 cups beef stock
2 tbsp olive oil
Salt and pepper to taste

For the Garnish

2 tbsp chopped fresh parsley

👨‍🍳Directions

1Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2Add the lamb pieces, season with salt and pepper, and cook until browned on all sides.
3This should take about 5-7 minutes.
4Remove the lamb from the pot and set aside.
5In the same pot, add the chopped onions and cook until softened and translucent, about 5 minutes.
6Add the minced garlic and cook for an additional 1 minute until fragrant.
7Stir in the flour to coat the onions and garlic, cooking for 1-2 minutes.
8Add the tomato puree, thyme, rosemary, and bay leaves to the pot.
9Stir well to combine.
10Pour in the red wine and scrape the bottom of the pot to deglaze, releasing any browned bits.
11Cook for 2-3 minutes until the liquid has reduced by half.
12Return the browned lamb to the pot.
13Add the beef stock, carrots, parsnips, and potatoes.
14Stir well to combine.
15Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours, or until the lamb is tender and the vegetables are cooked through.
16Taste and adjust the seasoning with salt and pepper if needed.
17Remove the bay leaves.
18Ladle the stew into bowls and garnish with chopped fresh parsley before serving.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a richer flavor, use a good quality red wine. You can also add a few drops of Worcestershire sauce to enhance the taste. If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.

This Irish lamb stew recipe is a staple in our household, and we love serving it with crusty bread or over mashed potatoes.

It’s easy to make ahead of time and stores well in an airtight container in the refrigerator for up to 3 days or freezes beautifully for up to 2 months.

When reheating leftovers, be sure to add some hot water if needed to thin out the stew slightly.

❓ Frequently Asked Questions About Irish Lamb Stew

Q: What type of lamb should I use for this recipe?

I recommend using boneless lamb shoulder or neck for this recipe. It’s more tender than other cuts of lamb and will break down beautifully during cooking.

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