Description
Traditional Irish lamb stew is a rich and comforting dish made with tender lamb, potatoes, carrots, and onions, slow-simmered in a flavorful broth. This classic dish is perfect for St. Patrick’s Day or a cozy night in!
Ingredients
Units
Scale
- 2 lbs lamb shoulder or stew meat, cut into 1 1/2-inch chunks
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 4 cups beef or lamb broth
- 1 cup Guinness beer or red wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup frozen peas (optional)
- Fresh parsley, for garnish
Instructions
Brown the Lamb
- Heat 1 tablespoon of oil or butter in a large pot or Dutch oven over medium-high heat.
- Season the lamb with salt and pepper. Sear the pieces in batches until browned on all sides (about 5 minutes per batch). Remove and set aside.
2. Sauté the Vegetables
- Add the remaining oil to the pot and sauté the onions, garlic, carrots, and celery for 3–4 minutes until softened.
3. Simmer the Stew
- Sprinkle the flour over the vegetables (if using) and stir well.
- Pour in the broth and Guinness (or wine), scraping up any browned bits from the bottom.
- Return the lamb to the pot, then add potatoes, thyme, rosemary, bay leaves, and Worcestershire sauce.
- Bring to a simmer, then reduce heat to low. Cover and cook for 1½ to 2 hours, stirring occasionally, until the lamb is fork-tender.
4. Finish & Serve
- If using, stir in frozen peas in the last 5 minutes of cooking.
- Remove bay leaves, taste, and adjust seasoning if needed.
- Garnish with fresh parsley and serve with crusty bread or Irish soda bread.
Notes
For a richer flavor, use lamb stock instead of beef broth.
If you prefer a thicker stew, mash a few potato chunks into the broth before serving.
This stew tastes even better the next day as flavors develop overnight!