Irish Stew

This traditional Irish stew recipe features tender lamb slowly simmered with potatoes, onions, and hearty root vegetables in a rich, comforting broth. A classic Irish dish that’s perfect for chilly evenings or celebrating St. Patrick’s Day, especially when served with warm Irish soda bread.

Prep Time15

Cook Time2

Servings: servings

Calories: 339kcal

Author: Stephanie Wilson

Ingredients

2-3 pounds boneless lamb cubed into 1-½ inch pieces
4 potatoes red or gold potatoes, halved if large
1 onion finely diced (or sliced)
3 carrots quartered
2 cups stock (lamb, beef, chicken stock or water)
2 sprigs fresh thyme
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives chopped
1 tablespoon Worcestershire sauce
salt and pepper to taste

Get Recipe Ingredients

Instructions

Heat a heavy pot over medium-high heat with olive oil. Then brown the lamb on all sides, working in batches. Remove from the pan and set aside.
Add the onions to the pot and saute until translucent and browned. As they cook, scrape up the browned bits from browning the lamb. They add so much flavor! Add additional olive oil if needed.
Add the browned lamb back to the pot, pour the stock over the top, and bring to a simmer on the stove. Once it comes to a simmer and you bake in a 300℉ (150℃) oven or continue gently simmering on the stovetop until the lamb is tender, about 90 minutes.
Remove from the oven and add the potatoes, carrots, and turnips. Continue cooking or roasting in the oven for another 30 minutes, or until the carrots and potatoes are tender.
Stir in the Worcestershire sauce and season with salt and pepper to taste. Ensure the lamb is melt-in-your-mouth tender.

Notes

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 used as a substitute. Water, though, is delicious too with the herbs and flavors of the vegetables and lamb.
Use lamb shoulder for the best flavor. It becomes tender during the long simmer and adds rich depth to the broth. Leg of lamb also works if trimmed and cut into chunks. Be sure to brown it well for the best flavor.
Cut vegetables into large pieces. This helps them hold their shape during the long cooking time.
For thicker stew, mash a few of the cooked potatoes into the broth before serving.
Make ahead tip: Irish stew often tastes even better the next day as the flavors deepen.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This stew freezes well for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.
Serve with: Irish soda bread or brown soda bread for a classic Irish meal.

Nutrition