Traditional Irish Lamb Stew (Printable)
Tender lamb, root vegetables, and herbs slowly simmer in a rich broth for this classic, comforting Irish stew, perfect for chilly evenings.
# What You Need:
→ Meat
01 - 1.75 pounds lamb shoulder, trimmed and cut into 1-inch cubes
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Vegetables
04 - 3 medium carrots, peeled and sliced
05 - 3 medium potatoes, peeled and cut into chunks
06 - 2 medium onions, chopped
07 - 2 parsnips, peeled and sliced
08 - 2 stalks celery, sliced
→ Liquids
09 - 4 cups low-sodium beef or lamb stock
10 - 1 cup water
→ Aromatics & Herbs
11 - 2 cloves garlic, minced
12 - 2 fresh bay leaves
13 - 4 sprigs fresh thyme
14 - 2 tablespoons chopped fresh parsley (for garnish)
→ Fats
15 - 2 tablespoons vegetable oil or unsalted butter
# How-To:
01 - Season the lamb pieces generously with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of vegetable oil or unsalted butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring all sides are deeply seared. Remove the seared lamb and set aside.
03 - Add the chopped onions, sliced carrots, sliced parsnips, and sliced celery to the pot. Sauté for approximately 5 minutes, scraping up any browned bits from the bottom of the pot.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Return the seared lamb to the pot. Add the chunks of potatoes, bay leaves, fresh thyme sprigs, 4 cups of low-sodium beef or lamb stock, and 1 cup of water. Bring the mixture to a gentle boil, then reduce the heat to low.
06 - Cover the pot and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is exceptionally tender and the vegetables are thoroughly cooked.
07 - Carefully remove and discard the bay leaves and thyme sprigs. Taste and adjust the seasoning with additional salt and pepper as needed.
08 - Ladle the hot stew into serving bowls, garnish with chopped fresh parsley, and serve immediately.
# Expert Tips:
01 -
- It's the ultimate comfort food, wrapping you in warmth on the chilliest of evenings.
- This recipe is surprisingly straightforward but yields incredibly deep, satisfying flavors every time.
02 -
- For a thicker, more luxurious stew, simply mash a few potato pieces against the side of the pot and stir them in to release their starch.
- True tenderness in lamb stew comes from patient, low and slow simmering; don't rush this step or your lamb won't melt in your mouth.
03 -
- This stew tastes even better the next day, so consider making it ahead of time; the flavors truly deepen and meld overnight.
- Always use fresh, good quality herbs if you can; their aromatic oils will infuse your stew with unparalleled fragrance and taste.