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Irish Stew Recipe

Irish · Main course · 110 min total

A hearty, comforting one-pot meal of tender lamb and root vegetables simmered in a rich, savory broth. This traditional Irish stew is simple to make and perfect for a cozy dinner.

Ingredients

• 1 kg (2.2 lbs) lamb shoulder or neck, cut into 2-inch chunks
• 2 tablespoons vegetable oil
• 2 large onions, sliced
• 4 large carrots, peeled and cut into chunks
• 4 large potatoes, peeled and cut into chunks
• 2 tablespoons all-purpose flour
• 4 cups beef or lamb stock
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. 1. Season lamb chunks generously with salt and pepper. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown lamb in batches, turning occasionally, until deeply browned on all sides. Transfer to a plate.
2. 2. Reduce heat to medium. Add onions to the pot and cook, stirring, until softened and lightly browned, about 5 minutes. Sprinkle flour over onions and stir for 1 minute.
3. 3. Gradually pour in stock while stirring to prevent lumps. Add tomato paste, bay leaves, and thyme. Bring to a simmer, scraping up any browned bits from the bottom.
4. 4. Return lamb to the pot along with any accumulated juices. Add carrots and potatoes. Stir to combine. Bring back to a simmer, then reduce heat to low, cover, and cook gently for 1.5 to 2 hours, until lamb is very tender.
5. 5. Taste and adjust seasoning with salt and pepper. Remove bay leaves. Serve hot, garnished with fresh parsley.

Tips

• For best flavor, make the stew a day ahead and reheat gently.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezes well for up to 3 months.

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