Traditional Irish Lamb Stew (Printable View)
Hearty Irish lamb with tender meat, root vegetables, and herbs, slow-simmered for a rich, comforting, flavorful meal.
# What You Need:
→ Meat
01 - 1.75 pounds lamb shoulder, trimmed and cut into 1-inch cubes
02 - Kosher 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 (or 1 teaspoon dried thyme)
14 - 2 tablespoons fresh parsley, chopped, for garnish
→ Fats
15 - 2 tablespoons vegetable oil or unsalted butter
# How-To Steps:
01 - Generously season the lamb pieces with salt and freshly ground black pepper.
02 - In a large, heavy-bottomed pot or Dutch oven, heat the oil or butter over medium-high heat. Brown the seasoned lamb in batches until seared on all sides, then remove 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.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Return the browned lamb to the pot. Add the potato chunks, bay leaves, thyme sprigs, beef or lamb stock, and 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 very tender and the vegetables are cooked through.
07 - Remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with additional salt and pepper as needed.
08 - Ladle the hot stew into individual bowls, garnish with the chopped fresh parsley, and serve immediately.
# Expert Advice:
01 -
- It's one of those magical dishes that truly tastes better the next day, making leftovers a real treat.
- Despite its rich flavor, it's incredibly forgiving and simple to put together, perfect for a relaxed weekend cook.
02 -
- Resist the urge to crowd the pot when browning the lamb; working in batches ensures a proper sear, which is vital for deep flavor.
- Using a heavy-bottomed pot or Dutch oven makes all the difference for even heat distribution and prevents scorching during that long, gentle simmer.
03 -
- For the absolute best results, prepare this stew a day ahead; the flavors have a chance to meld and deepen overnight, making it even more delicious.
- Serve your Irish Lamb Stew with a crusty loaf of Irish soda bread to soak up every last bit of that rich, savory broth.