Irish Stew
Updated March 17, 2025
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds lamb shoulder, cut in 2-inch chunks (or use thick shoulder chops)
- Salt and pepper
- 4tablespoons vegetable oil
- 2pounds onions (about 6 medium), cut in wedges
- 1pound carrots (about 6 medium), cut in 3-inch lengths
- 4cups chicken, veal or beef broth (or water)
- 1large sprig thyme
- 3pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices
Nutritional analysis per serving (8 servings)
735 calories; 44 grams fat; 16 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 50 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 36 grams protein; 1488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
- Step 2
Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
- Step 3
Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
- Step 4
Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.
- Alternatively, cook stew on stovetop instead of baking; keep covered at a gentle simmer for about 1 hour. For a thicker stew, crush a few of the potatoes from the stew and simmer in broth, or thicken with a slurry of flour and water (about 4 tablespoons flour).
Private Notes
Comments
To thicken the sauce dredge the meat in flour and then brown. No need for thickening after the stew is done as the flour in the meat gently thickens the sauce while it cooks. The same technique goes for any type of meat when you make a stew, soup or stove top meal that has a cooking sauce.
And so I have made this again. Since one person's medium is another person's small, some adjustment on ingredients. Six large carrots, yes. Either 3 large onions or 4 medium will be plenty (and I love onions). I have always found yellow Yukon potatoes best for boiling (Russets for baking), and 5 medium halved then cut in wedges will do the trick. And finally at least 3 sprigs thyme.
For those of us on a low-carb diet, substitute yellow turnips for the potatoes. In fact, even if you are not a on a low-carb diet, if you want to reduce your white starch intake, yellow turnips are a great substitute for potatoes on most recipes.
Subbed pork stew meat since I can't eat beef and couldn't find lamb, it was really good!
I found it a bit bland.
Delicious!! However we don't brown the meat preferring the pub style in Ireland. Also because we are unable to get anything but lamb shoulder cut into chops in our grocery and meat stores, which is a pricey way to make this savory dish. So, we use Costco boneless leg of lamb which does better in this dish without browning which tends to make it tougher.
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