Irish Stew

iamwinfred

This hearty Irish stew is a comforting one-pot meal featuring tender lamb, potatoes, and vegetables simmered slowly until melt-in-your-mouth perfect. A traditional dish that's been warming Irish homes for generations, this stew showcases simple ingredients transformed into something truly satisfying through slow, gentle cooking.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine Irish

Servings servings

Calories 485 kcal

Equipment

Large heavy-bottomed pot or Dutch oven 5-6 quart capacity
Sharp knife
Cutting board
Wooden spoon

Ingredients

2.5 lbs lamb shoulder or neck 1.1 kg, cut into 2-inch chunks, bone-in or boneless
2 lbs russet or Yukon gold potatoes 900g, peeled and cut into large chunks
3 medium yellow onions about 1.5 cups or 300g, sliced
3 large carrots about 1.5 cups or 300g, peeled and cut into chunks
4 cups lamb or beef stock 950ml, low-sodium preferred
2 cups water 475ml
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 bay leaves
2 teaspoons salt plus more to taste
1 teaspoon black pepper freshly ground
2 tablespoons fresh parsley chopped, for garnish

Instructions

Season lamb chunks generously with salt and pepper. Heat the Dutch oven over medium-high heat and brown the lamb in batches for 3-4 minutes per side, then set aside.
In the same pot, add onions and cook for 3-4 minutes until softened. Return lamb to the pot along with any accumulated juices.
Add potatoes, carrots, stock, water, thyme, and bay leaves to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until lamb is very tender.
Remove bay leaves and skim any excess fat from the surface. Taste and adjust seasoning with additional salt and pepper as needed.
Ladle stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side.

Notes

Traditional Irish stew uses mutton, but lamb shoulder is more readily available and becomes wonderfully tender with slow cooking.
For extra richness, you can brown the lamb in bacon fat instead of using oil.
The potatoes will break down slightly during cooking, naturally thickening the stew - this is traditional and desirable.
Some recipes include parsnips or turnips - add 2 cups if desired along with the other vegetables.
For a thicker stew, mash some of the potatoes against the side of the pot during the last 30 minutes of cooking.
This stew tastes even better the next day as flavors develop. Store in refrigerator for up to 4 days.
To freeze, cool completely and store in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating.
Guinness variation: Replace 1 cup of stock with 1 cup of Guinness for a deeper, richer flavor.
For a more economical version, substitute stewing beef for the lamb.
Authentic Irish stew is traditionally made without browning the meat - simply layer ingredients and simmer if you prefer this method.

Nutrition

Serving: 1BowlCalories: 485kcalCarbohydrates: 35gProtein: 36gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 125mgSodium: 780mgPotassium: 1150mgFiber: 5gSugar: 7gVitamin A: 120IUVitamin C: 35mgCalcium: 6mgIron: 25mg

Keyword comfort food, irish stew, lamb stew, one pot meal, traditional irish