Irish lamb Stew

Few dishes embody the heart and soul of Irish cuisine like a hearty lamb stew. This beloved dish, steeped in history and tradition, is a true comfort food, perfect for warming you up on a chilly day. Whether you’re preparing for St. Patrick’s Day or simply craving a taste of Ireland, this authentic Irish lamb stew is sure to delight.

The History of Irish Lamb Stew
Irish lamb stew dates back centuries, originating as a humble peasant dish. It was traditionally made with simple, affordable ingredients that were readily available to rural communities. Lamb or mutton, root vegetables, and potatoes formed the base of this hearty meal, simmered slowly to develop rich flavors. Over time, the dish has evolved, but its essence remains unchanged—a celebration of Irish ingredients and culinary heritage.

If you love any sort of beef stew, you will really enjoy this hearty Irish version. The decadent flavor of lamb combined with hearty vegetables in a savory sauce will make make you feel at home on a cold wintery night.

What will you need?

This is a very simple recipe. All you need is a stockpot with a lid and a string spoon to cook this delicious stew.

What meat will you need?

Traditionally Lamb stew is made with lamb shoulder, but you can also use boneless lamb shank. The lamb should be cut into 1 inch pieces. You can cut it yourself or ask your butcher to do it. In some instances you can buy it precut. I like to also use bacon in this dish. It adds a rich savory flavor that elevates this stew to the next level.

What veggie will you need?

You will just need some carrots, celery, garlic, and potatoes. Simple ingredients that give loads of flavor. This is the most traditional way, but you can add in whatever veggies you like, such as leeks or parsnips.

Other ingredients

• Flour
• Salt
• Pepper
• Tomato paste
• Dark beer
• Fresh thyme
• Fresh rosemary
• Bay leaf
• Parsley, for garnish

How to make Irish Lamb Stew

1. Start by seasoning all your lamb chunks with salt, pepper and all-purpose flour. You want all sides to be coated well, per the recipe below.
2. Prep the onion and celery. Dice the onion and celery and set aside. Getting things prepped early will make it a lot easier when you have to use the ingredients.
3. Cut the bacon into small pieces and add to your pot. Cook until the bacon is crispy and remove leaving the grease.
4. Add in the lamb and sear in the bacon grease. There should be a fond that forms on the bottom of the pot. This will add lots of flavor to the dish. Remove the lamb and add in the onion and celery and cook until softened making sure you are scraping all the fond in the bottom of the pot up.
5. Now add in the garlic and tomato paste and cook out for a bit before adding in the beer.
6. Add in the beer and reduce until it thickens before adding back in the lamb and bacon. Pour in the beef broth and add in the thyme, rosemary, and bay leaf.
7. Cover and cook in the oven until the lamb is tender. About 90 minutes.
8. Add in the carrots and potatoes. Place in the oven until the veggies are tender.
9. Serve in a bowl with parsley.

Irish Lamb Stew

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Recipe by Zachary Rodriguez Course: StewCuisine: IrishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

50

minutes

1

Ingredients

• 3 lbs lamb shoulder or shank, cut into 1-inch pieces

• 1 tsp salt, plus more for taste

• 2 tsp black pepper

• 3 tbsp all-purpose flour

• 6 slices of bacon, chopped

• 1 white onion, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 3 tbsp tomato paste

• 1 cup of Guinness beer

• 4 cups beef broth

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 1 bay leaf

• 3 carrots, peeled and sliced

• 1 russet potato, peeled and cut into 1-inch chunks

• Fresh parsley, chopped for garnish

Directions

• Start by seasoning all side of the lamb with salt, pepper, and flour.
• Heat a large pot over medium and add in the chopped bacon. Cook until the bacon is crispy, then remove from the pot leaving the bacon grease.
• Turn the heat up not medium-high and start adding in the lamb. Sear in batches to not overcrowd the pot. Remove once a crust forms on a couple sides of the meat, and fond starts to form at the bottom of the pan. About 2 minutes per side. Remove the lamb.
• Reduce the heat back down to medium and add in the onion and celery. Sweat the veggies until softened. About 7 minutes. Make sure you are scraping the bottom of the pan as the veggies are sautéing to remove all the fond that built up from the meat. Then add in the garlic and cook for 30 seconds. Mix in the tomato paste and cook another 30 seconds. Add in the beer and cook out for 2 minutes.
• Add back in the lamb and bacon, then pour in the beef broth. Tie together the thyme, rosemary, and bay leaf using butchers twine. This is called a bouquet garni. Add it to the pot.
• Preheat your oven to 375 degree Fahrenheit, and place in the pot. Cook in the oven for 90 minutes or until the lamb is tender.
• While the stew is braising in the oven, peel and slice your carrots, and peel and dice your potatoes. Once the lamb in nice and tender, remove the pot from the oven and add in the carrots and potatoes. Cover and place back in the oven for 30 minutes.
• Remove from the oven and give your stew a good stir. let sit for 10 minutes before serving. Serve in a bowl and garnish with chopped parsley. Hope you enjoy!

Notes

• Recipe credit