This Irish Lamb Stew is a deeply comforting one-pot meal that fills your kitchen with an incredible aroma. It features tender lamb, hearty potatoes, and a rich, savory broth. Perfect for cozy gatherings or chilly nights, this Irish Lamb Stew is rustic, straightforward, and incredibly rewarding.
Nothing beats a great Irish Lamb Stew. Whether you're a fan of Stew or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Irish Lamb Stew
- Forgiving & flexible: Adapts beautifully to ingredient swaps without losing its soul.
- Deep, complex flavor: Browning the lamb and building layers creates a rich, savory taste.
- One-pot wonder: Everything cooks in one pot for easy cleanup and incredible aromas.
- Better the next day: Flavors meld and deepen overnight, improving the final result.
Ingredients & Tools
- 1.5 kg lamb shoulder, cut into 3 cm chunks
- 2 tbsp olive oil
- 2 large yellow onions, roughly chopped
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 litre beef or lamb stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 large carrots, cut into thick rounds
- 4 medium potatoes, peeled and quartered
- 2 parsnips, chopped (optional but recommended)
- 1 cup frozen peas
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven (this is crucial for even heat distribution), a sharp knife, and a wooden spoon.
Notes: Don’t skip browning the lamb—it builds a deep, savory foundation. Parsnips add a lovely sweetness that balances the richness.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 32 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of lamb. Shoulder is ideal because it has enough fat and connective tissue to become incredibly tender during slow cooking. Avoid lean cuts like leg—they can turn dry and tough.
- Don’t rush the browning step. This is where you develop the stew’s foundational flavor. Take your time to get a good, dark crust on the lamb pieces—it makes all the difference.
- Why flour matters. Dusting the lamb with flour before browning helps thicken the stew naturally as it cooks. If you’re gluten-free, you can substitute with a gluten-free flour blend or omit it and thicken at the end with a cornstarch slurry.
- Fresh vs. dried herbs. Fresh thyme and bay leaves really shine here, but if you only have dried, use 1 teaspoon of dried thyme and reduce the bay leaves to one.
How to Make Irish Lamb Stew
Step 1: Pat the lamb chunks completely dry with paper towels—this is key for getting a proper sear. Season generously with salt and pepper, then toss with the flour until evenly coated. Heat the olive oil in your large pot over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides. You’re looking for a deep golden-brown crust, which should take about 4–5 minutes per batch. Transfer the browned lamb to a plate and set aside.
Step 2: Reduce the heat to medium and add the chopped onions to the same pot. You’ll notice all those browned bits left from the lamb—that’s pure flavor! Sauté the onions for about 6–8 minutes until they’re softened and starting to turn golden. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Step 3: Return the browned lamb and any accumulated juices to the pot. Pour in the stock, making sure it just covers the meat. Scrape the bottom of the pot with your wooden spoon to release all those delicious browned bits. Add the bay leaves and thyme sprigs. Bring everything to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer gently for 1 hour.
Step 4: After the first hour, the lamb should be starting to tenderize. Now add the carrots, potatoes, and parsnips (if using). Stir to combine, making sure the vegetables are submerged in the liquid. Cover again and continue simmering for another 45 minutes to 1 hour, until both the lamb and vegetables are fork-tender.
Step 5: Once everything is tender, skim off any excess fat from the surface if needed. Stir in the frozen peas and cook for just 3–4 more minutes until they’re bright green and heated through. The stew should have thickened nicely—if it seems too thin, you can simmer uncovered for a few extra minutes. Taste and adjust seasoning with more salt and pepper if needed.
Step 6: Remove the pot from heat and discard the bay leaves and thyme stems. Let the stew rest for about 5–10 minutes before serving—this allows the flavors to settle and the stew to thicken slightly more. Garnish with freshly chopped parsley for a burst of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reviving: Reheat gently on the stove, adding a splash of stock or water if too thick.
Serving Suggestions
Complementary Dishes
- Irish Soda Bread — Its dense, slightly crumbly texture is perfect for soaking up every last bit of that rich broth. The hint of sweetness in the bread complements the savory stew beautifully.
- Buttered Cabbage — Simple steamed cabbage with a generous knob of butter adds a fresh, slightly sweet element that cuts through the richness of the lamb.
- Colcannon — This traditional Irish potato and kale dish feels like a cozy extension of the stew itself, making the meal even more hearty and satisfying.
Drinks
- Irish Stout — The dark, roasty notes of a Guinness or similar stout mirror the deep flavors in the stew and create a perfect pairing that feels authentically Irish.
- Full-bodied Red Wine — A Syrah or Cabernet Sauvignon stands up well to the robust lamb flavor without overpowering the more subtle herbal notes.
- Hot Irish Tea — A strong cup of black tea with a splash of milk provides a comforting, caffeine-friendly option that cleanses the palate between bites.
Something Sweet
- Apple Crumble — The warm, spiced apples and buttery topping offer a lovely contrast to the savory stew, ending the meal on a comforting, homestyle note.
- Baileys Irish Cream Cheesecake — For a more decadent finish, this rich cheesecake incorporates Irish flavors while providing a cool, creamy texture that balances the hearty main course.
- Dark Chocolate Guinness Cake — The slight bitterness of the chocolate and beer enhances rather than competes with the stew’s lingering flavors, creating a sophisticated yet comforting dessert pairing.
Top Mistakes to Avoid
- Overcrowding the pot when browning the lamb. If you add too much lamb at once, the temperature drops and the meat steams instead of searing. This means you miss out on those delicious browned bits that form the flavor foundation of your stew.
- Boiling instead of simmering. A gentle simmer is what breaks down the connective tissue in the lamb into tender, melt-in-your-mouth goodness. A rolling boil will make the meat tough and cause the vegetables to disintegrate.
- Adding the peas too early. Frozen peas only need a few minutes to heat through. If you add them with the other vegetables, they’ll turn mushy and lose their bright color and fresh taste.
- Underseasoning. Stews need generous seasoning at multiple stages. Don’t be shy with salt and pepper—taste at the end and adjust as needed. Remember, the potatoes and carrots will absorb quite a bit of seasoning.
Expert Tips
- Tip: Make it a day ahead. The flavors deepen and meld together beautifully overnight in the refrigerator. Just gently reheat on the stove, adding a splash of stock if it’s thickened too much.
- Tip: For an even richer broth, replace half the stock with a dark beer like stout. The malty, slightly bitter notes add incredible complexity that pairs perfectly with the lamb.
- Tip: If your stew is too thin, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering stew. It should thicken up within a minute or two.
- Tip: For extra tender lamb, you can cook the stew in a 160°C/325°F oven instead of on the stovetop. The enclosed, consistent heat creates the most meltingly tender results.
FAQs
Can I make this stew in a slow cooker?
Absolutely! After browning the lamb and onions on the stove (don’t skip this step), transfer everything to your slow cooker along with the remaining ingredients except the peas. Cook on low for 7–8 hours or high for 4–5 hours. Stir in the frozen peas during the last 15 minutes of cooking. The slow, gentle heat makes the lamb incredibly tender.
What can I use instead of lamb?
While the flavor will be different, beef chuck works very well as a substitute. The cooking times remain similar. For a non-red meat option, chicken thighs can work—just reduce the cooking time to about 45 minutes total since chicken cooks faster than lamb.
Can I freeze Irish Lamb Stew?
Yes, it freezes beautifully! Cool completely before transferring to airtight containers, leaving some space for expansion. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove. The texture might change slightly, but the flavor remains excellent.
My stew is too thin/thick. How can I fix it?
If it’s too thin, simmer uncovered for 10–15 minutes to reduce, or use the cornstarch slurry method mentioned in the tips. If it’s too thick, simply stir in additional stock or water, a quarter cup at a time, until it reaches your desired consistency.
Why did my potatoes turn mushy?
This usually happens from overcooking or boiling too vigorously. Make sure you’re maintaining a gentle simmer, and cut your potatoes into large, uniform chunks so they hold their shape better during the cooking process.
Irish Lamb Stew
Learn how to make the best Irish Lamb Stew with this easy recipe. Tender lamb, hearty vegetables, and a rich broth make this the perfect comfort food. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg lamb shoulder (cut into 3 cm chunks)
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2 tbsp olive oil
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2 large yellow onions (roughly chopped)
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4 cloves garlic (minced)
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3 tbsp all-purpose flour
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1 litre beef or lamb stock
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2 bay leaves
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4 sprigs fresh thyme
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3 large carrots (cut into thick rounds)
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4 medium potatoes (peeled and quartered)
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2 parsnips (chopped (optional but recommended))
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1 cup frozen peas
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Salt and black pepper (to taste)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Pat the lamb chunks completely dry with paper towels—this is key for getting a proper sear. Season generously with salt and pepper, then toss with the flour until evenly coated. Heat the olive oil in your large pot over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides. You’re looking for a deep golden-brown crust, which should take about 4–5 minutes per batch. Transfer the browned lamb to a plate and set aside.01
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Reduce the heat to medium and add the chopped onions to the same pot. You’ll notice all those browned bits left from the lamb—that’s pure flavor! Sauté the onions for about 6–8 minutes until they’re softened and starting to turn golden. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.02
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Return the browned lamb and any accumulated juices to the pot. Pour in the stock, making sure it just covers the meat. Scrape the bottom of the pot with your wooden spoon to release all those delicious browned bits. Add the bay leaves and thyme sprigs. Bring everything to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer gently for 1 hour.03
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After the first hour, the lamb should be starting to tenderize. Now add the carrots, potatoes, and parsnips (if using). Stir to combine, making sure the vegetables are submerged in the liquid. Cover again and continue simmering for another 45 minutes to 1 hour, until both the lamb and vegetables are fork-tender.04
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Once everything is tender, skim off any excess fat from the surface if needed. Stir in the frozen peas and cook for just 3–4 more minutes until they’re bright green and heated through. The stew should have thickened nicely—if it seems too thin, you can simmer uncovered for a few extra minutes. Taste and adjust seasoning with more salt and pepper if needed.05
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Remove the pot from heat and discard the bay leaves and thyme stems. Let the stew rest for about 5–10 minutes before serving—this allows the flavors to settle and the stew to thicken slightly more. Garnish with freshly chopped parsley for a burst of color and freshness.06
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