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!
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.
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!
- Prep Time: 20 mins
- Cook Time: 90 mins
- Total Time: 1 hour 50 mins
- Yield: 6 1x
- Category: Main, lamb
- Method: Baked
- Cuisine: Irish
- 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)
- 1 tablespoon fresh tarragon leaves
- 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.
- Set meat aside and add onions and carrots to pot, lowering heat to medium.
- Season generously with salt and pepper and continue cooking 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 tender when probed with knife.
- Uncover, add peas, and cook 10 more minutes.
- Remove fat from top of broth using a ladle or spoon.
- Garnish with fresh tarragon and ladle into bowls like a soup, adjusting salt if necessary.
- Calories: 485
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