Warm up with a hearty and traditional Irish Stew, packed with tender lamb, root vegetables, and rich, comforting flavors
As winter deepens and the weather gets colder, my family craves hot soups and stews more than anything. Irish stew is one of the best ways to warm everyone up at the dinner table, leaving us with leftovers to spare. While my mom usually makes a garlicky beef stew, this bold Irish stew features tender and juicy lamb with potatoes, carrots, and herbs.
Like its namesake country, Irish stew is hearty and vibrant. Over the centuries, it has evolved from a plain blend of broth and meat to a tasty mix of meat and fresh veggies. As with all stews, this one takes a couple of hours to cook, but the wait is totally worth it! All the ingredients blend to create a savory stew that can satisfy cravings while warming you up on a cold night.
Is Irish Stew Healthy?
Irish stew can be a wholesome and nutritious meal, offering a hearty balance of protein, fiber, and essential vitamins and minerals. Lamb provides a rich source of protein and iron, while the carrots, potatoes, and onions contribute valuable nutrients like beta-carotene, vitamin C, and potassium. The broth ties it all together with a flavorful dose of hydration.
To tailor Irish stew to specific dietary needs, you can make a few simple adjustments. For a gluten-free version, swap out regular flour for a gluten-free flour blend. If you’re watching your sodium intake, use low-sodium broth and adjust the salt to taste.
What Makes it Irish?
Known as stobhach gaelach in Gaelic, Irish stew has been a beloved part of Ireland’s culinary heritage for centuries, with the first records of the dish dating from the 17th century. But what sets it apart from other stews with a similar mix of meat and vegetables? While there are many variations of Irish stew, including versions with beef instead of lamb, one key ingredient remains consistent: the potato.
Potatoes, introduced to Ireland in the late 16th century, became a cornerstone of Irish cooking by the 18th century, particularly among rural communities. Affordable, filling, and nutritious, they became a vital ingredient in many traditional dishes. In Irish stew, potatoes serve as both a hearty addition and a thickening agent, giving the dish its distinctive, satisfying texture.
INGREDIENTS
- 2 pounds lamb shoulder, cut into chunks
- Kosher salt, to taste
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 tablespoons all-purpose flour
- 4 large potatoes, peeled and cut into chunks
- 6 cups lamb or beef broth
- 2 sprigs fresh thyme
- Chopped parsley for garnish
INSTRUCTIONS
Prepare
Brown lamb and sauté vegetables.
Simmer
Combine ingredients and cook until tender.
Serve
Adjust flavors and garnish with parsley.
Devour!
FAQs & Tips
Let the stew cool to room temperature before covering and storing in the fridge for up to 3 days. For longer storage, place in a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating on the stove at medium temperature. Heat until it simmers, stirring occasionally.
Some chefs like to add 1 to 2 cups of Guinness beer into their broth for a fun, authentic spin. The beer’s earthy, malty, and slightly sweet flavor turns this stew from simple to stellar.
Sometimes, I like to add chunks of sweet potato and parsnip alongside the potatoes. This adds a unique flavor and texture. Make sure to chop all the root veggies into smaller chunks so they mix together nicely.
While this recipe has garlic, thyme, and parsley, I also recommend adding rosemary and oregano. This makes the broth more aromatic and complements any added root veggies.
Serving Suggestions
While it’s marvelous by itself, you could also enjoy Irish stew alongside Brown Rice or Smashed Potatoes. Alternatively, serve Irish stew with a side of Crock-Pot Cabbage, Shaved Brussels Sprouts, Scalloped Sweet Potatoes, or Creamed Peas. In my opinion, the sweeter the better, to complement the stew’s savory broth.
Recipe
Irish Stew
Ingredients
- 2 pounds lamb shoulder cut into chunks
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 3 tablespoons all-purpose flour
- 4 large potatoes peeled and cut into chunks
- 6 cups lamb or beef broth
- 2 sprigs fresh thyme
- Chopped parsley for garnish
Instructions
-
Season the lamb chunks with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add lamb and brown on all sides, then set aside.
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In the same pot, add onions and garlic, cooking until soft. Then add carrots and cook for a few more minutes.
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Sprinkle in flour, mix, and let cook for one minute to cook out the raw flour taste.
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Return the browned lamb to the pot. Add potatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer covered for about 2 hours or until the meat is tender and the stew has thickened. If stew becomes too thick, add a small amount of broth to thin it.
-
Remove thyme sprigs. Adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.
Nutrition
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