Easy Irish Lamb Stew Recipe

Okay, buckle up buttercups, because I’m about to drop some serious cozy comfort food knowledge on ya. We’re talkin’ Easy Irish Lamb Stew Recipe! This isn’t your grandma’s stew (unless your grandma was a total rockstar in the kitchen, then maybe it is). It’s hearty, it’s flavourful, and it’s the perfect thing to make when the weather outside is frightful, or, you know, just kinda meh. Trust me, even if you think you don’t like lamb, this stew might just change your mind.

My hubby, bless his picky little heart, used to turn his nose up at lamb anything. Then I made this stew. Now? He practically licks the bowl clean. One time, I made a double batch for a potluck, and I swear, people were fighting over the last spoonful. I even caught my neighbour trying to sneak the leftovers out the back door! Seriously, this stew is that good. It’s become a total staple in our house – especially on those nights where adulting feels extra hard and we need a big ol’ hug in a bowl.

Why You’ll Love This Easy Irish Lamb Stew Recipe

• It’s freaking delicious, duh. Like, seriously, the lamb just melts in your mouth.
• It’s easier than doing your taxes. Okay, maybe not that easy, but close!
• It’s the ultimate comfort food. One bite and you’ll be transported to a cozy pub in Ireland (or at least your couch with a blanket).
• It makes your house smell AMAZING. Like, better-than-a-candle amazing.
• You can throw in whatever veggies you have lurking in the fridge. No judgement here!

How to Make It

Okay, so first things first: grab your lamb and chop it into bite-sized pieces. Don’t worry about being perfect, this ain’t a beauty contest. Next, you wanna brown that lamb in a big ol’ pot with some olive oil. Get it nice and seared – that’s where all the flavour lives, baby!

Then, toss in your onions, carrots, and celery. Cook ’em until they’re softened – you know, when the onions start to look see-through and the carrots aren’t trying to break your teeth anymore. Add some garlic (because garlic makes everything better, obviously), and then sprinkle in some flour. The flour helps thicken the stew, so don’t skip it!

Pour in your beef broth and tomato paste. Give it a good stir to get rid of any flour clumps – nobody wants a lumpy stew. Add your potatoes, thyme, and bay leaf. Season with salt and pepper. Bring it all to a boil, then reduce the heat and let it simmer for at least an hour, or until the lamb is super tender. You wanna make sure that lamb is practically falling apart when you poke it with a fork.

Before serving, stir in some fresh parsley. And voila! You’ve got yourself a pot of Irish gold.

Ingredient Notes

• Lamb: Okay, so lamb can be a little… gamey. If you’re not a fan of that, try using shoulder. It’s usually fattier which equals more flavor. I’ve also been known to soak it in milk for like, half an hour before cooking. Don’t ask me why, it just seems to help!
• Beef Broth: Don’t even think about using water. Beef broth is where it’s at for that rich, deep flavor. I usually go low-sodium because I’m a salt fiend and wanna control how much goes in.
• Thyme: Fresh thyme is always better, but dried thyme will work in a pinch. Just don’t use too much, or it’ll taste like you’re eating potpourri. I accidentally did that once. Lesson learned!
• Potatoes: I like Yukon Gold because they get nice and creamy, but Russets will work too. Just don’t use red potatoes, they tend to get mushy.
• Tomato Paste: Adds a little depth and tang. Don’t skip it. I did once when I was out and the stew tasted kinda…flat.

Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Chop lamb into bite-sized pieces.
2. Brown the lamb in a large pot with olive oil.
3. Add onions, carrots, and celery; cook until softened.
4. Stir in garlic and flour.
5. Pour in beef broth and tomato paste; stir well.
6. Add potatoes, thyme, and bay leaf; season with salt and pepper.
7. Bring to a boil, then reduce heat and simmer for at least an hour or until lamb is tender.
8. Stir in fresh parsley before serving.

What to Serve It With

Okay, so you can totally just eat this stew straight out of the bowl (no judgement!), but if you wanna get fancy, here are some ideas:

• Crusty bread for dipping (duh!)
• A dollop of sour cream or Greek yogurt (for extra creaminess)
• A sprinkle of fresh parsley (because it looks pretty)
• A pint of Guinness (because, Ireland!)

Tips & Mistakes

• Don’t overcrowd the pot when browning the lamb. Do it in batches to get a nice sear.
• If the stew is too thick, add a little more beef broth. If it’s too thin, simmer it for a little longer.
• Don’t forget to remove the bay leaf before serving! Nobody wants to choke on a bay leaf.
• Taste as you go! Season with salt and pepper to your liking.

Storage Tips

Leftover stew is basically a gift from the food gods. Store it in an airtight container in the fridge for up to three days. Reheat it on the stove or in the microwave. And listen, don’t even pretend you haven’t eaten it cold, straight from the fridge, for breakfast. We’ve all been there. No shame in the stew game!

Variations and Substitutions

• No lamb? Use beef! It’ll still be delicious.
• Don’t like potatoes? Try sweet potatoes or parsnips.
• No beef broth? Chicken broth will work in a pinch.
• Feeling fancy? Add a splash of red wine to the stew.
• Forgot the flour? Just simmer the stew for longer, and it’ll thicken up eventually. Or you can make a slurry with cornstarch and water. I’ve skipped the flour completely a few times when I was trying to be all “low carb”. It still tasted good, just wasn’t as thick.

Frequently Asked Questions

Easy Irish Lamb Stew Recipe

This comforting Irish Lamb Stew is a classic made with tender lamb chunks, potatoes, carrots, and onions in a savory broth.

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Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 lb lamb shoulder cut into cubes
• ▢ 2 tbsp olive oil
• ▢ 4 cups beef broth or lamb stock
• ▢ 1 lb potatoes peeled and diced
• ▢ 3 carrots carrots sliced
• ▢ 1 large onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1 tsp dried thyme
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp salt to taste
• ▢ 2 tbsp parsley chopped, for garnish

Instructions

Preparation Steps

• In a large pot, heat olive oil over medium-high heat. Add the lamb and brown on all sides.
• Remove the lamb and set aside. In the same pot, add the onions and garlic, sautéing until soft.
• Return the lamb to the pot, along with the beef broth, thyme, salt, and pepper. Bring to a boil.
• Reduce heat, cover, and simmer for 1 hour.
• Add the potatoes and carrots. Simmer for another 30-45 minutes or until vegetables are tender.
• Garnish with chopped parsley and serve hot.

Notes

For extra flavor, consider adding a splash of Guinness beer to the stew!