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A hearty bowl of traditional Irish Stew with tender lamb, potatoes, and carrots, garnished with fresh parsley.
Lady Maria

Cozy Irish Stew

This traditional Irish stew is the epitome of comfort food, featuring impossibly tender lamb and earthy root vegetables in a rich, savory broth. The stew is naturally thickened by potatoes, creating a deeply satisfying one-pot meal that feels like a warm hug in a bowl.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: Irish
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs lamb shoulder or leg, cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 1.5 tsp kosher salt, plus more to taste
  • 1 tsp freshly ground black pepper, plus more to taste
  • 2 tbsp avocado oil or other neutral oil
  • 2 large yellow onions, chopped
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 3 celery ribs, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken or lamb broth
  • 2.5 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch cubes
  • 4-5 fresh thyme sprigs
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef’s knife
  • Large bowl
  • wooden spoon
  • measuring cups and spoons
  • paper towels
  • Ladle

Method
 

  1. Pat the lamb cubes completely dry with paper towels. In a large bowl, toss the lamb with the flour, 1.5 tsp salt, and 1 tsp pepper until lightly coated.
  2. Heat the oil in a large Dutch oven over medium-high heat. Working in batches, sear the lamb on all sides until deeply browned. Transfer the browned lamb to a separate plate.
  3. Reduce heat to medium. Add the chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
  4. Pour in about a half-cup of the broth to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Return the seared lamb and any accumulated juices to the pot.
  5. Add the remaining broth, thyme sprigs, bay leaves, and one-third of the chopped potatoes. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 hours, maintaining a very gentle simmer.
  6. Uncover the pot and add the remaining two-thirds of the potatoes. Stir, return the lid, and continue to simmer for another 45-60 minutes, or until the lamb is fall-apart tender and the potatoes are cooked through.
  7. Remove the pot from the heat. Discard the thyme sprigs and bay leaves. Taste and adjust seasoning with more salt and pepper as needed. Stir in the fresh parsley.
  8. Let the stew rest for 10 minutes before ladling into warm bowls to serve.

Notes

Chef's Tips: For the best flavor, do not skip searing the lamb in batches. The key to tender meat is a low and slow simmer, not a boil. The two-stage potato addition is crucial: the first batch melts to naturally thicken the stew, while the second batch provides tender chunks.
Variations: For a richer, pub-style flavor, deglaze the pan with 1 cup of Guinness or Irish stout before adding the broth. For a heartier stew, add 1/2 cup of pearl barley with the broth (you may need an extra cup of liquid). For a creamy finish, stir in a few tablespoons of heavy cream at the end.
Substitutions: Beef chuck roast can be used instead of lamb. Russet potatoes can be substituted, but will create a thicker stew. If you don't have fresh thyme, use 1 teaspoon of dried thyme. For a gluten-free version, use a cup-for-cup gluten-free flour or omit it entirely.