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Irish Stew: an Ancient and Hearty Dish |

Irish Stew

  • Author: Stephanie Wilson
  • Total Time: 2 hours 15 minutes
  • Yield: 4-6 servings 1x


A traditional Irish Stew can warm even the faintest of hearts, and the chilliest of days. It’s a comfort food as old as time. An ancient bowl of hearty fare, from a hale and hardy people.


Units Scale
  • 21/2 – 3 pounds boneless lamb, cubed into 11/2 inch pieces
  • 4 potatoes, sliced 1/2 inch
  • 3 onions, sliced
  • 4 carrots, quartered
  • 3 cloves garlic, minced
  • 2 cups lamb stock (see notes)
  • 2 sprigs fresh thyme
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • salt and pepper to taste


  1. Season the lamb with salt and pepper.
  2. In a large heavy pot, layer half of the potatoes, lamb, onions, carrots, and garlic. Season the vegetables with salt and pepper and scatter half of the fresh herbs. Repeat the layering one more time.
  3. Pour the water or stock over the lamb and vegetables, cover, and bring to a boil. Then reduce the heat to low and simmer for about 2 hours or until the lamb is tender. The stew can also be baked in a preheated 325-degree oven for 2 hours as well.


Stock vs. Water

If you can, I love to add stock instead of water which brings another layer of flavor to the stew. Lamb stock is best, but chicken or beef broth can also be substituted. Water, though, is delicious too with the herbs and flavors of the vegetables and lamb.

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Main Dish
  • Cuisine: Irish

Keywords: Irish Stew, Irish Stew Recipe, Irish Lamb Stew