americanEasynon vegetariangluten freedairy freenut free

Irish Stew

Name: Irish Stew
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g lamb shoulder (boneless, cut into 1.5-inch chunks, fat trimmed); 4 pcs potato (medium, peeled and thickly sliced); 3 pcs carrot (medium, peeled and thickly sliced); 2 pcs onion (medium, roughly chopped); 4 cup water; 1 tbsp oil; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 2 pcs bay leaf; 1 tsp dried thyme; 2 tbsp parsley (fresh, chopped for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

A hearty, soul-warming bowl of tender lamb, soft potatoes, and sweet carrots simmered slowly in a rich, herby broth. This rustic one-pot classic is pure comfort food, perfect for chilly evenings and best enjoyed with a hunk of crusty bread.

PREP

20m

COOK

105m

SERVES

1 CUP

612 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the lamb and vegetables.
1.Cut lamb shoulder into 1.5-inch chunks, trimming off excess fat.
2.Peel and thickly slice potatoes. Peel and thickly slice carrots.
3.Roughly chop the onions.
fry · ~7 min
Brown the lamb.
1.Heat oil in a dutch oven over medium-high heat.
2.Add lamb chunks in a single layer and sear until browned on all sides (5-7 min). Work in batches if needed.
3.Transfer browned lamb to a plate and set aside.
TIPDon't crowd the pot — the meat will steam instead of brown.
simmer · ~45 min
Layer and simmer the stew.
1.Return browned lamb to the pot. Add chopped onions on top.
2.Pour in water until ingredients are just covered. Add salt, black pepper, bay leaves, and dried thyme.
3.Bring to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes.
TIPKeep the heat low — a gentle bubble extracts the best flavor without toughening the meat.
simmer · ~45 min
Add potatoes and carrots.
1.Add sliced potatoes and carrots to the pot, pushing them down into the broth.
2.Cover again and continue simmering for another 45 minutes until lamb is fork-tender and vegetables are soft.
simmer · ~15 min
Adjust consistency and finish.
1.Remove bay leaves. If the stew is too thin, simmer uncovered for 10-15 minutes to reduce slightly.
2.Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh parsley.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Trim the lamb shoulder well—rendered fat makes the broth greasy, not rich.
2
Sear the lamb in batches so each piece gets a deep brown crust, not steamed gray.
3
Add the potatoes and carrots halfway through — they'll hold their shape and not disintegrate.
4
Skim any foam or fat that rises to the surface during the first 30 minutes of simmering.
5
Let the stew rest for 10 minutes off the heat before serving — the flavors meld and deepen.
6
Store leftovers in the fridge for up to 3 days; the stew tastes even better the next day.
7
For a thicker broth, mash a few potato slices against the side of the pot before serving.

RECIPE VARIATIONS

Adapt it for your goals.

Beef & Guinness

Substitute lamb with 600g of chuck beef and replace 1 cup of water with 1 cup of stout or Guinness — the beer adds a malty, slightly bitter depth that pairs beautifully with the herbs.

Herbaceous

Add a sprig of rosemary and a few fresh sage leaves along with the bay and thyme for a more aromatic, countryside-style broth.

Low Oil

Low-Oil

Sauté the onions first in a non-stick pot instead of browning the lamb in oil, then brown the lamb under the broiler to cut down on added fat without sacrificing color.

Gluten Free