Traditional Irish Lamb Stew (Printable Version)

Enjoy a comforting Irish lamb stew. Tender lamb and root vegetables simmered with herbs for a rich, flavorful meal on chilly evenings.

# What You'll 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

# Directions:

01 - Generously season the lamb pieces 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 until deeply seared on all sides. Remove the browned lamb from the pot and set aside.
03 - Add the chopped onions, sliced carrots, sliced parsnips, and sliced celery to the same pot. Sauté for approximately 5 minutes, ensuring to scrape up any browned bits from the bottom of the pot.
04 - Stir in the minced garlic and cook for 1 minute until a fragrant aroma develops.
05 - Return the browned lamb to the pot. Add the potato chunks, bay leaves, 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 cooked through.
07 - Carefully remove the bay leaves and thyme sprigs from the stew. Taste and adjust the seasoning with additional salt and pepper if needed.
08 - Ladle the hot stew into individual bowls, garnish with the chopped fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • This stew is like a cozy blanket in a bowl, perfect for chasing away the chill and wrapping you in comfort.
  • It uses simple, wholesome ingredients that transform into something incredibly flavorful with a little patience.
02 -
  • Properly browning the lamb is not just for color; it's the critical step that locks in rich, deep, savory flavors.
  • Patience during the long simmering process truly pays off, transforming tough cuts into fork-tender, succulent meat.
03 -
  • For a slightly thicker stew, mash a few of the cooked potato chunks against the side of the pot with a spoon and stir to incorporate.
  • This stew tastes even better the next day as the flavors have more time to meld and deepen, making it a fantastic make-ahead meal.

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