Traditional Irish Lamb Stew

This hearty Irish Stew is my go-to for cold nights when comfort is all that matters. Tender lamb chunks are nestled alongside baby potatoes and sweet carrots, all cooked low and slow until the kitchen fills with cozy aromas. Whether you use lamb or beef, the result is a rustic one-pot meal my family never refuses.

I tried this stew one Saint Patrick’s Day for a dinner with friends and since then it has become our annual tradition. Each year, someone inevitably claims the leftovers for their lunchbox.

Ingredients

• Lamb shoulder: cut into large chunks gives this stew a rich savoriness Try to select well-marbled meat for extra tenderness

• Salt and pepper: form the essential base of seasoning Always taste and adjust throughout cooking

• Oil: helps brown the lamb to seal in juices and create a flavor-packed crust Use a high heat oil like canola or avocado

• Cipollini onions or sweet onions: add subtle sweetness and a silky texture Look for onions with tight skins and no soft spots

• Baby carrots: bring gentle sweetness and hold up nicely during a long simmer Choose firm vibrant carrots for best color

• Baby potatoes: add heartiness and creamy texture Smaller ones stay intact but waxy potatoes work too

• Chicken broth or stock: gently flavors and keeps everything moist Use a low-sodium option if you want more control over salt

• Thyme sprigs or bay leaves: infuse herbal background Traditional choices for a classic aromatic profile

• Frozen or fresh peas: offer a pop of green and sweet flavor Add them at the end to keep the color bright

• Worcestershire sauce: deepens umami and rounds the flavors A splash at the finish is my secret for richness

• Fresh tarragon or flat-leaf parsley: provides brightness when sprinkled over at the end Choose lively fresh herbs for best aroma

Step-by-Step Instructions

Prep the Oven and Lamb:

Pat the lamb dry with paper towels and season generously with salt and pepper The dryness helps the meat brown well in the next step

Brown the Meat:

In a heavy ovenproof dutch oven heat oil over medium high Add the lamb in batches making sure not to overcrowd Sear each side until deep golden and caramelized This step is essential for flavor Be patient and take your time

Sauté Vegetables:

Set aside the browned meat and add onions and carrots to the pot Lower the heat to medium and toss in a bit more oil if the pan looks dry Sprinkle with salt and pepper Cook gently for 6 to 8 minutes stirring often to draw out sweetness and get a bit of golden color

Combine and Simmer:

Return the lamb to the pot along with any juices that collected Add in potatoes pour over the broth and tuck in thyme or bay leaves Bring to a gentle simmer on the stove scraping the bottom to loosen any flavorful bits

Braise in the Oven:

With the heat at 350 cover the pot tightly and transfer to the oven for an hour and a half This hands off time allows the lamb to turn meltingly tender

Finish with Peas and Adjustments:

Once the time is up uncover scatter in the peas and cook another 10 minutes Skim any excess fat from the broth If you want a deeper flavor swirl in a splash of Worcestershire Taste and add extra salt or pepper as needed

Serve and Garnish:

Spoon the stew into warm bowls and finish with a flurry of tarragon or parsley for a fresh vibrant kick

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My favorite addition is always the fresh tarragon at the end The herbal note cuts through the richness My son loves fishing out the potatoes first and says they soak up all the flavor from the lamb and broth

Storage Tips

Store cooled leftover stew in airtight containers in the fridge for up to four days Make sure to let it cool a bit before sealing to prevent condensation If freezing portion it into freezer safe bags or containers Stew will last in the freezer for up to six months Thaw overnight in the fridge and reheat gently on the stovetop adding a splash of broth if needed

Ingredient Substitutions

Beef chuck roast subs in perfectly for lamb if that is your family’s preference Use russet or Yukon Gold potatoes if you cannot find baby potatoes If you are out of tarragon flat leaf parsley or even a touch of dill will add freshness at the end For a richer stock use beef broth instead of chicken

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Serving Suggestions

Irish stew shines as a one bowl meal but you can pair with crusty buttered brown bread for a classic touch I also love a dollop of horseradish cream on the side for a tangy contrast For festive dinners serve with a pint of ale or cider and a green salad

A Dish With History

Irish stew likely emerged from necessity land and climate dictated what went in the pot The base of lamb or mutton onions potatoes and carrots are humble but enduring The long slow simmer means even tougher meats become tender and flavorful It is a tradition steeped in hospitality and heart I always think of the generations before me using what they had on hand to feed their families

Recipe FAQs

→ Can I substitute beef for lamb?

Yes, beef chuck roast works well in place of lamb, though the flavor will be slightly different but still delicious and hearty.

→ Which potatoes work best?

Baby potatoes are ideal as they hold their shape, but you can substitute with Yukon gold or red potatoes, cut into chunks.

→ Can I make this on the stovetop?

Absolutely! Simmer gently on low heat after assembling, and cook until the meat is fork-tender, adding peas at the end.

→ How should leftovers be stored?

Cool leftovers, then store in an airtight container in the fridge for up to four days or freeze up to six months.

→ What herbs add the most flavor?

Fresh thyme or bay leaves, paired with tarragon or flat-leaf parsley, give the stew its signature aromatic depth.