Simple recipe for the BEST Irish Stew with lamb, baby potatoes, carrots, peas, cipollini onions and fresh tarragon! This easy version is made in a dutch oven in the oven!

Simple recipe for Traditional Irish Stew with lamb, baby potatoes, carrots, peas, cipollini onions and fresh tarragon! So easy, delicious! www.feastingathome.com #irishstew #lambstew #lamb What I refuse to face within myself will meet me in the exterior world
through you, not as you are, but as I have so construed you.

James Hollis

Here is a very simple recipe for Irish Stew. It’s made with tender lamb shoulder (or beef), baby potatoes, cipollini onions, baby carrots, peas and fresh tarragon — brothy, hearty, yet not overly heavy. But to me, it’s the fresh tarragon which gives this Irish Stew a bit of unexpected flavor, like a breath of fresh air.

This Irish stew is very easy to make — and with only a few simple ingredients. Because I used frozen, peeled cipollini onions, baby carrots and baby potatoes, there was very  little chopping and dicing to do. It came together in about 20 minutes before going into the oven to bake. My favorite kind of recipe!

Simple recipe for Traditional Irish Stew with lamb, baby potatoes, carrots, peas, cipollini onions and fresh tarragon! So easy, so delicious- this version is made in a dutch oven in the oven! |www.feastingathome.com #irishstew #lambstew #lamb

 

Simple, delicious, Irish Stew with Lamb, baby potatoes, carrots, cipollini onions and fresh tarragon | www.feastingathome.com

Simple, delicious, Irish Stew with Lamb, baby potatoes, carrots, cipollini onions and fresh tarragon | www.feastingathome.com

Enjoy…

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Simple, delicious, Irish Stew with Lamb, baby potatoes, carrots, cipollini onions and fresh tarragon | www.feastingathome.com

Irish Stew


Description

Simple recipe for Traditional Irish Stew with lamb, baby potatoes, carrots, peas, cipollini onions and fresh tarragon! So easy, so delicious- this version is made in a dutch oven in the oven!


Ingredients

Scale
  • 3 pounds lamb shoulder (or use beef chuck roast) cut in 2-inch chunks
  • Salt and pepper
  • 34 tablespoons oil
  • 1 pound frozen peeled cipollini onions (or use 3 medium unions, cut into wedges)
  • 1 pound baby carrots (or about 6 medium cut in 3-inch lengths)
  • 2 pounds baby potatoes (12 inch in diameter)
  • 4 cups chicken broth or stock
  • 23 large sprigs of thyme, or 2 bay leaves
  • 12 cups frozen or fresh peas (optional, for color)
  • 1 tablespoon fresh tarragon leaves

Instructions

  1. Preheat oven to 350F
  2. Pat lamb dry and sprinkle generously with salt and pepper.
  3. Heat oil in a heavy-bottomed oven proof dutch oven over medium-high heat.
  4. Brown meat on all sides, working in batches, taking your time to do this well.
  5. Set meat aside and add onions and carrots to pot, lowering heat to medium.
  6. Season generously with salt and pepper and continue cooking 8 minutes.
  7. Return the meat to pot, add the potatoes and broth and bring to a simmer.
  8. Add thyme sprig or bay leaves.
  9. Cover tightly, and bake for 1 ½ hours or until lamb is tender when probed with knife.
  10. Uncover, add peas, and cook 10 more minutes.
  11. Remove fat from top of broth using a ladle or spoon.
  12. Garnish with fresh tarragon and ladle into bowls like a soup, adjusting salt if necessary.


Nutrition

  • Calories: 485

Keywords: irish stew, irish stew lamb, Lamb stew, traditional Irish stew, best irish stew, best irish stew recipe, irish stew recipe,

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This was the best Irish stew I’ve ever had. Super delicious. I used 5 cups of chicken broth and regular fresh Vidalia onions. Do not omit the fresh tarragon at the end if you can help it. It finishes this stew perfectly and adds to the flavor in really surprising and delicious ways.

    Please stay away from regular store bought meat if you can help it. It was very likely raised in a factory farming situation, which is terrible animal cruelty. Look for regeneratively and humanely raised beef. Or at a minimum, grass fed and grass finished. Thanks!

    1. Thanks Heather- more and more grocery stores are offering grass-fed, grass-finished meat these days, which has been nice to see!

  2. Hello. I did not make this but wouldn’t the potatoes and especially the carrots turn to mush being cooked for 1½ hours.I usually add carrots in the last 10′ and the potatoes the last 20′.for this type of dish.

  3. Hello! This looks delicious, but there is absolutely no lamb shoulder to be found anywhere in my area! Is lamb leg a good substitute? Thanks!

    1. Lindsay- the lamb would need at least 45 minutes on high pressure but Im afraid the carrots would be mushy. If you are ok with that, give it a try!

  4. Hello, I am currently making this in the crockpot. I browned the meet in a skillet beforehand, but am now realizing I didn’t add salt and pepper while browning, only to the crockpot with broth, veggies, meat, etc. Do you think this is a problem? Thank you! So excited to serve this!!

    1. Yes it would have been best to brown with the salt, but I think it is salvageable…season to taste!

  5. Wonderful recipe, wasn’t expecting much considering the simplicity of it but extremely tasty. Will definitely make again.

    Personally I added a medium sized chilli and 3 cloves of garlic to the pan a couple of mins before adding the broth and that worked really well, adding a little heat but no spice.

  6. Hi! This looks delicious. I was wondering what size pot this wold require? My only suitable pot is small–bout 3qts. I was thinking I could half the recipe since I am cooking only for myself anyway? Thanks!