irish stew with lamb recipe

Written ByJenny Smyth Posted on
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The Best irish stew with lamb recipe

I’m so excited to share with you my favorite Irish stew with lamb recipe, a dish that never fails to warm the hearts and bellies of my family. This hearty, comforting meal is a staple in our household, perfect for chilly evenings or special occasions. The rich flavors and tender lamb will transport you to the Emerald Isle, where this beloved dish originated.

My kids can’t get enough of the tender chunks of lamb and the flavorful broth that’s packed with potatoes, carrots, and onions. It’s a recipe that’s easy to make and always a crowd-pleaser, whether we’re having it as a weeknight dinner or serving it to friends and family on the weekend. Irish stew is a classic dish that’s steeped in history and tradition.

Its origins date back to the early 19th century, when Irish cooks would simmer tougher cuts of meat in a flavorful broth made with onions, potatoes, and sometimes carrots or other root vegetables. The dish was often cooked over an open flame or in a cauldron over an open fire. Over time, the recipe evolved to include lamb as the primary protein source, which adds a rich, gamey flavor to the stew.

When I first made this recipe for my family, I was struck by how easy it was to prepare and how delicious it turned out. The key to making a great Irish stew is to use high-quality ingredients and to cook it slowly over low heat. This allows the flavors to meld together and the meat to become tender and fall-apart easy.

I’ve experimented with various cooking techniques over the years, but this method remains my favorite. One of the things I love about this recipe is how versatile it is. You can serve it as a main course, accompanied by crusty bread or over mashed potatoes.

Or you can serve it as a side dish, alongside your favorite roasted meats or stews. And if you’re feeling adventurous, try adding some other ingredients like pearl onions or mushrooms for added depth of flavor.

Irish Stew with Lamb

4.9 from 1390 votes

A hearty and comforting Irish stew made with tender lamb, potatoes, carrots, and onions. This classic dish is perfect for a cozy dinner and is best served with crusty bread.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Ingredients

2 lbs lamb shoulder, cut into chunks
2 medium onions, chopped
4 medium carrots, chopped
4 medium potatoes, chopped
1 cup chopped celery
2 cups beef broth
1 cup water
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp vegetable oil

For Garnish

Fresh parsley, chopped

👨‍🍳Directions

1Heat the vegetable oil in the Dutch oven over medium-high heat.
2Add the lamb chunks and brown on all sides until they are well-seared.
3This should take about 5-7 minutes.
4Remove the lamb from the pot and set it aside.
5In the same pot, add the chopped onions, carrots, and celery.
6Cook over medium heat until the vegetables are softened, about 5-7 minutes.
7Stir occasionally to prevent burning.
8Add the tomato paste to the pot and stir well to combine with the vegetables.
9Cook for an additional 2 minutes, stirring constantly.
10Return the lamb to the pot.
11Add the beef broth, water, thyme, rosemary, salt, and pepper.
12Stir well to combine.
13Bring the mixture to a boil.
14Reduce the heat to low, cover the pot, and let the stew simmer for about 1.
5 to 2 hours, or until the lamb is tender and easily pulls apart with a fork.
15Stir occasionally to ensure even cooking.
16Add the chopped potatoes to the pot.
17Stir well to combine.
18Cover the pot and continue simmering for an additional 20-25 minutes, or until the potatoes are tender and the stew has thickened slightly.
19Stir occasionally to prevent sticking.
20Taste and adjust the seasoning with additional salt and pepper if needed.
21Remove the pot from the heat.
22Ladle the stew into bowls and garnish with chopped fresh parsley.
23Serve hot with crusty bread on the side.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a richer flavor, you can add a splash of red wine to the stew. If you prefer a smoother texture, you can use an immersion blender to partially blend the stew before serving. You can also substitute lamb with beef or mutton for a different twist on the classic recipe.

This Irish stew with lamb recipe is always a good idea for any occasion – whether it’s a weeknight dinner or special gathering.

It’s easy to make ahead of time and reheats beautifully for those busy nights when everyone’s running late.

And let’s not forget about storage: simply refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Irish Stew with Lamb

What type of lamb should I use for this recipe?

I recommend using boneless lamb shoulder or hind leg for this recipe. You can also use lamb shanks if you prefer.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the lamb and cook the vegetables in a skillet before transferring everything to the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.

What if I don’t have Guinness stout?

You can substitute Guinness stout with another dark beer or even red wine if you don’t have either on hand.

Can I add other ingredients like pearl onions or mushrooms?

Yes, feel free to add other ingredients like pearl onions or mushrooms for added depth of flavor.

How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Can I reheat leftovers?

Yes, simply reheat leftovers over low heat until warmed through.

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