Irish Stew
Ireland's soul-warming national dish - tender lamb simmered with potatoes, onions, and carrots in a simple, savory broth. This hearty stew is perfect for a chilly evening.
🧂 Ingredients
- 1 kg Lamb shoulder(Trim excess fat and cut into generous 1.5-inch (4cm) chunks. Pat dry thoroughly with paper towels.)
- 2 tablespoons All-purpose flour(For dredging the lamb.)
- 2 tablespoons Olive oil(Or other high-heat cooking oil.)
- 3 Large onions(Peeled and roughly chopped into large pieces.)
- 4 medium Carrots(Peeled and cut into 1-inch (2.5cm) thick rounds or chunks.)
- 1 kg Potatoes(Choose waxy varieties like Yukon Gold or Maris Piper. Peel and cut into large, 1.5-inch (4cm) chunks. Reserve about one-third of the potatoes to be mashed later for thickening.)
- 4 sprigs Fresh thyme(Tied together with kitchen twine for easy removal, or use 1 teaspoon dried thyme.)
- 1.5 L Lamb stock(Good quality stock is essential. Low-sodium is preferred so you can control saltiness.)
- to taste Salt
- to taste Black pepper(Freshly ground is best.)
- 2 tablespoons Fresh parsley(Chopped, for garnish (optional).)
👨🍳 Instructions
- 1
Prepare the lamb: Pat the lamb chunks thoroughly dry with paper towels. This is crucial for browning. Season generously with salt and freshly ground black pepper. Dredge the lamb pieces in the flour, shaking off any excess. This helps to create a flavorful crust and thicken the stew.
⏱️ 10 minutes - 2
Brown the lamb: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot (which would steam the meat instead of browning), sear the lamb chunks on all sides until deeply golden brown. This develops rich flavor. Remove the browned lamb to a plate and set aside.
⏱️ 10-15 minutes - 3
Sauté the aromatics: Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – this is pure flavor.
⏱️ 7 minutes - 4
Assemble the stew: Return the browned lamb to the pot with the onions. Add the carrots and the larger chunks of potatoes. Tuck in the bundle of thyme sprigs. Pour in the lamb stock, ensuring the liquid almost covers the meat and vegetables. Bring the liquid to a gentle simmer.
⏱️ 5 minutes - 5
Simmer and tenderize: Once simmering, reduce the heat to low, cover the pot tightly, and let it cook gently for at least 2 hours, or until the lamb is fork-tender and falling apart. Stir occasionally, checking the liquid level and adding a splash more stock or water if it seems too dry. About 30 minutes before the end of cooking, add the reserved potatoes that you set aside for thickening.
⏱️ 2 hours - 2 hours 30 minutes💡 Tip: Maintain a very gentle simmer, not a rolling boil. Boiling can toughen the lamb and make the broth cloudy. - 6
Thicken and finish: Remove the thyme bundle. The added potatoes should have softened and started to break down, naturally thickening the stew. If you desire a thicker broth, you can gently mash some of the potatoes against the side of the pot with a spoon, or remove a ladleful of broth and vegetables, mash them, and return to the pot. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 10 minutes - 7
Serve: Ladle the hot Irish stew into bowls. Garnish with fresh chopped parsley, if desired. Serve immediately.
⏱️ 2 minutes
💡 Pro Tips
- ✓For an authentic flavor, use waxy potatoes that hold their shape but also break down slightly to thicken the stew.
- ✓The stew's flavor deepens considerably overnight, making it even better reheated the next day.
- ✓Serve with crusty bread or traditional Irish soda bread to soak up the delicious broth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer, deeper flavor, add a splash (about 1/2 cup or 120ml) of Guinness stout during the last hour of simmering.
- While lamb is traditional, you can substitute beef chuck or lamb shoulder for a similar result.
- Add other root vegetables like parsnips or turnips along with the carrots and potatoes.