Irish Stew — Hearty slow-cooked lamb with potatoes, onions, and carrots
5
Units:
Prep: 15 min Cook: 2 hrs
Ingredients
- 2 lb lamb shoulder, cut into 1-inch cubes (or beef chuck)
- 2 tbsp vegetable oil
- 2 large onions, thickly sliced (~14 oz)
- 4 large carrots, peeled and thickly sliced (~14 oz)
- 4 large potatoes, peeled and cut into large chunks (~2.5 lb)
- 4 cup beef or lamb broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
The quintessential Irish comfort food — tender chunks of lamb slowly simmered with potatoes, onions, and carrots in a simple broth until everything melds into a deeply warming, rustic stew. Its beauty lies in honest simplicity and humble ingredients.
Instructions
- Brown the meat: Season 2 lb lamb with salt and pepper. Heat 2 tbsp oil in a large pot over medium-high heat. Brown meat in batches, then set aside.
- Cook the vegetables: Add onions and carrots to the pot. Cook until onions soften, 5-7 minutes.
- Simmer the stew: Return meat to the pot. Add potatoes, 4 cups broth, thyme, and bay leaves. Bring to a simmer, cover, and cook on low 1.5-2 hours until meat is very tender.
- Season and serve: Remove bay leaves. Adjust salt and pepper. Ladle into bowls and garnish with fresh parsley.
Tips
- Lamb shoulder has the best flavor and fat content for stewing; avoid lean cuts
- Traditional versions use only lamb, potatoes, and onions — carrots are a modern addition
- Stew improves overnight; reheat gently the next day
Created: 4/23/2025, 10:42:50 PM diytraditional
Large heavy-bottomed pot or Dutch oven, knife, cutting board, vegetable peeler