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Irish Stew Recipe

Irish Stew

Wholesome Cove
This hearty Irish stew features tender chunks of lamb shoulder slow-simmered with carrots, parsnips, and potatoes in a rich, savory broth. A cherished family recipe passed down through generations, it transforms simple, affordable ingredients into the ultimate comfort food — naturally gluten-free, make-ahead friendly, and even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Soup
Cuisine British
Servings 6 servings
Calories 485 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot - At least 6-quart capacity
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon - For stirring
  • Measuring cups and spoons
  • Ladle - For serving
  • Vegetable peeler

Ingredients
  

  • 3 lbs lamb shoulder or lamb stew meat - 1.4 kg, cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 2 large onions - roughly chopped
  • 4 cloves garlic - minced
  • 3 large carrots - about 2 cups / 240g, peeled and cut into 1-inch pieces
  • 3 medium potatoes - about 3 cups / 450g, peeled and cut into 1.5-inch chunks
  • 2 medium parsnips - about 1.5 cups / 180g, peeled and cut into 1-inch pieces
  • 4 cups beef broth or lamb stock - 960ml
  • 2 cups water - 480ml
  • 3 sprigs fresh thyme - or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • salt and black pepper - to taste

For Garnish

  • 2 tbsp fresh parsley - chopped

Instructions
 

  • Pat the lamb chunks completely dry with paper towels, then season all sides generously with salt and black pepper. Let the seasoned lamb rest at room temperature for about 15 minutes while you prep your vegetables.
  • Heat vegetable oil in a Dutch oven over medium-high heat until shimmering, then brown the lamb in batches — about 3–4 minutes per side — until deeply golden. Transfer browned lamb to a plate and set aside.
  • Reduce heat to medium and cook the onions in the same pot for 5–7 minutes, scraping up any browned bits, until softened. Add garlic and cook for 1 minute more, stirring constantly.
  • Return the browned lamb and any accumulated juices to the pot, then pour in the beef broth and water, ensuring the lamb is submerged. Stir in Worcestershire sauce and add the thyme sprigs and bay leaves.
  • Add carrots and parsnips to the pot, bring to a boil, then immediately reduce to a gentle simmer. Cover with the lid slightly ajar and simmer for 1.5 hours, stirring occasionally.
  • Stir in the potato chunks and continue simmering uncovered for 45–60 minutes, until the lamb is fall-apart tender and potatoes are cooked through. Remove thyme sprigs and bay leaves, then taste and adjust seasoning.
  • Ladle the hot stew into deep bowls, ensuring each serving has a good mix of lamb, vegetables, and broth. Garnish with fresh chopped parsley and serve immediately with crusty bread on the side.

Notes

  • Don't skip browning the lamb — this step creates the foundation of flavor through caramelization and should not be rushed.
  • Use bone-in lamb shoulder if possible for a richer, more gelatinous broth; remove the bones before serving.
  • Choose starchy potatoes like russet or Yukon gold — they break down slightly and help thicken the stew naturally.
  • Keep the simmer gentle throughout; a hard rolling boil will toughen the lamb. Low and slow is the key.
  • This stew tastes even better the next day — make it up to 2 days ahead and reheat gently on the stovetop.
  • Freezer-friendly: store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For a Guinness variation, replace 1 cup of broth with Guinness stout for a deeper, maltier flavor.
  • If the stew is too thin, simmer uncovered for the last 30 minutes to reduce. If too thick, add a splash of broth.
  • Season at the very end — the broth concentrates significantly as it cooks, so hold off on final salt adjustments until the last 15 minutes.
  • Beef chuck can be substituted for lamb at the same quantities and cooking time for a more mild-flavored stew.

Nutrition

Serving: 1BowlCalories: 485kcalCarbohydrates: 32gProtein: 38gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 680mgPotassium: 1180mgFiber: 5gSugar: 6gVitamin A: 180IUVitamin C: 45mgCalcium: 6mgIron: 25mg
Keyword comfort food, irish stew, lamb stew, one pot meal, St Patricks Day
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