This Irish Lamb Stew recipe is incredibly easy and delicious! Made with tender lamb (or beef), baby potatoes, carrots, peas, cipollini onions, and fresh herbs with only 30 minutes of hands-on time.
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
My Egyptian father was born on St. Patrick’s Day. Though far from being Irish, he had a little bit of leprechaun in him, and he loved this Irish Lamb Stew. And I loved making it for him.
Flavorful and easy to make with frozen, peeled cipollini onions, baby carrots, and baby potatoes, this recipe requires very little chopping and dicing. It can come together in about 25 minutes before going into the oven to bake. It’s my favorite kind of recipe!
Why You’ll Love Irish Stew!
- Simple recipe with wholesome ingredients. Familiar, healthy ingredients and minimal chopping or prep work.
- Herby and flavorful. Brothy, surprisingly light, satisfying, with fresh spring flavor.
- Easy to make! 30 minutes of hands-on time before baking.
Irish lamb stew Ingredients
- Lamb or Beef: I prefer lamb shoulder or lamb leg in the recipe. Feel free to use beef ( tougher cuts of beef work great here, shoulder, stew meat, etc, ) or mutton.
- Cipollini onions: Use frozen, peeled. Can sub 3 medium onions cut into wedges.
- Baby carrots: Or 6 medium, peeled and cut into 3-inch lengths.
- Baby potatoes: 1-2 inches in diameter.
- Chicken broth: Or chicken stock. Can use beef broth if making Irish beef stew.
- Thyme sprigs: Or sub bay leaves.
- Peas: Frozen or fresh (optional, for color).
- Fresh tarragon leaves or flat leaf parsley.
How to Make Irish Stew
Preheat oven to 350F.
Step 1: Prep the lamb. Cut the lamb into 2-inch pieces. Pat lamb dry and season with salt and black pepper. Heat olive oil in a dutch oven over medium high heat. Brown the lamb cubes on all sides, working in batches, taking your time.
Step 2: Prep the vegetables. Set lamb aside and add onions and carrots to the pot, lowering heat to medium. Season with salt and pepper and cook 8 minutes.
Step 3: Begin the stew. Return the meat to the pot, add the potatoes and broth, and bring to a simmer. Add thyme sprig (or bay leaves).
Step 4: Bake the stew. Cover tightly and bake for 1 1/2 hours or until lamb is tender. (Alternatively, you can continue simmering on the stovetop on low, adding more broth if needed. ) Check meat for tenderness with a fork; it should pull apart easily.
Once tender, add the peas, uncover and cook for 5-10 minutes. When done, remove any fat from the top of the broth using a ladle.
Step 5: Serve. Garnish the dish with fresh tarragon and ladle into bowls. Taste and adjust for salt. Fresh, chopped parsley or fresh thyme would also be lovely garnishes if desired!
Lamb Stew Recipe Alternate Cooking Methods
Crockpot instructions: Follow recipe card through step 5 on the stovetop, then place everything in a crockpot or slow cooker to finish. Set on low heat for 7-8 hours, or high high for 4 hours, or until meat is tender.
Chef’s Tips
- Brown the meat! Take extra care and time to season the meat and brown it on all sides- this give the best flavor.
- Cook until tender! Irish stew is typically made with tougher cuts of meat. This requires longer cooking time- so cook until it easily pulls apart with a fork. Time may vary, depending on the specific cut and size of the pieces, so always check for tenderness.
- Always adjust salt and pepper to taste before serving. A splash of Worcestershire sauce adds punchy flavor and depth.
What to Serve with Irish Stew
Any type of bread is great for dipping into this brothy lamb stew. It is traditionally served with Irish soda bread! We love these Cheddar Scones!
- Sourdough Bread
- Cheddar Scones with Caramelized Onions
- Sourdough Biscuits
- Garlic Mashed Potatoes
- Instant Pot Baked Potatoes
- Crispy Herby Smashed Potatoes
- Little Gem Salad
- Wild Rice Pilaf
- Easy Roasted Asparagus
How to Store this Lamb Stew Recipe
Store cooled leftovers in the refrigerator for up to 3 days, sealed in an airtight container. This recipe is freezer-friendly too! Store in the freezer for 2 months. When ready to eat again, simply thaw in the fridge overnight before reheating on the stovetop.
Lamb Stew FAQs
It all comes down to the protein. Traditional stew is made with beef, while Irish stew is commonly made with lamb.
Yes! If you prefer this to be on the thicker side, simply add a roux of butter and flour. You can stir the roux into the broth toward the end of baking. Alternatively, you could mix in 2 teaspoons of cornstarch (mixed with 2 teaspoons water) during the last few minutes of baking.
Use any vegetables you have on hand. You can add green beans, mushrooms, parsnips, or any other hearty veggies.
This recipe is a lightened-up, brothy stew. However, if you wish to add a stout beer, use a cup of Guinness beer when adding the broth. Scale the broth back to 3 cups.
Enjoy this warm and comforting Simple Irish Stew and have a beautiful week!
More Recipes You May Enjoy!
Traditional Irish Stew (Lamb Stew)
- Prep Time: 20 mins
- Cook Time: 90 mins
- Total Time: 1 hour 50 mins
- Yield: 6-8
- Category: Main, lamb
- Method: Baked
- Cuisine: Irish
Description
An easy recipe for traditional Irish Lamb Stew made 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
- 3 pounds lamb shoulder (or use beef chuck roast) cut in 2-inch chunks
- Salt and pepper
- 3–4 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 (1-2 inch in diameter)
- 4 cups chicken broth or stock
- 2–3 large sprigs of thyme, or 2 bay leaves
- 1–2 cups frozen or fresh peas (optional, for color)
- Optional: splash of Worcestershire Sauce
- 1 tablespoon fresh tarragon leaves, or flat-leaf parsley.
Instructions
- Preheat oven to 350F
- Pat lamb dry and sprinkle generously with salt and pepper.
- Heat oil in a heavy-bottomed oven proof dutch oven over medium-high heat. Brown meat on all sides, working in batches, taking your time to do this well. This is what adds the flavor!
- Set the meat aside and add onions and carrots to the pot, lowering the heat to medium, adding more oil if necessary. Season generously with salt and pepper and continue cooking 6-8 minutes.
- Return the meat to pot, add the potatoes and broth and bring to a simmer. Add thyme sprig or bay leaves.
- Cover tightly, and bake for 1 ½ hours or until lamb is fork tender. (Alternatively, you can continue to simmer on low heat on the stovetop.)
- Once the meat is stender, uncover, add peas, and cook 10 more minutes. Skim any fat from top of broth using a ladle or spoon. Taste, adjust salt and pepper. A splash of Worcestershire works here too, if you want more depth.
- Ladle into bowls and garnish with fresh tarragon ( or parsley).
Notes
Irish Stew will keep up to 4 days in the refrigerator and can be reheated on the stove top, or can be frozen for up to 6 months.
Nutrition
- Serving Size: 1 cup
- Calories: 485
- Sugar: 5.4 g
- Sodium: 920.7 mg
- Fat: 17.3 g
- Saturated Fat: 5 g
- Carbohydrates: 26.7 g
- Fiber: 4.7 g
- Protein: 37.6 g
- Cholesterol: 115 mg
Very good recipe! Made for the first time!!
Few modifications added : fresh chopped garlic, celery , fresh thyme and red wine and chicken broth .
Glad you enjoyed Marguerite!
Best Irish Stew Recipe! This was absolutely wonderful. Followed the recipe exactly using lamb. I think it was better the second night.
Wonderful Peg, thanks for the kind review!
This was phenomenal. Simple ingredients. Can’t get over the depth of flavor. The key is searing the meat and the scrumptious The meat was so tender and tasty. Even our 18 month old daughter gobbled down the meat. Thank you again!
Great to hear you all enjoyed!