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Irish Lamb Stew

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This traditional Irish Lamb Stew is a hearty and comforting dish, featuring tender lamb, potatoes, carrots, and onions simmered in a rich, flavorful broth. Perfect for cold days or celebrating St. Patrick’s Day, this stew brings a warm, rustic taste of Ireland to your table.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef or lamb broth
  • 1 cup Guinness or another dark beer (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 3 medium potatoes, peeled and diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup pearl onions or diced white onions (optional)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Lamb:
    Pat the lamb pieces dry with paper towels. Season with salt and pepper, then toss with flour until evenly coated.

  2. Sear the Meat:
    Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb in batches, browning each piece on all sides. Remove the lamb and set aside.

  3. Sauté Vegetables:
    In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.

  4. Build the Broth:
    Pour in the broth and beer (if using). Stir in tomato paste, thyme, rosemary, and bay leaves. Return the browned lamb to the pot.

  5. Add Vegetables:
    Add potatoes, carrots, celery, and pearl onions to the pot. Stir in Worcestershire sauce if desired.

  6. Simmer the Stew:
    Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are soft.

  7. Adjust Seasoning:
    Taste the stew and adjust salt and pepper as needed. If the stew is too thin, simmer uncovered for a few minutes to thicken.

  8. Serve:
    Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or traditional Irish soda bread.

 

Notes

  • For a thicker stew, mash some of the potatoes directly in the pot.
  • You can substitute lamb with beef if preferred.

 

  • Leftovers taste even better the next day—store in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/irish-lamb-stew/