What is the difference between stew and Irish stew?

It all comes down to the protein. Traditional stew is made with beef, while Irish stew is commonly made with lamb.

How do I thicken this Irish stew?

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.

Can I add other veggies to this stew?

Use any vegetables you have on hand. You can add green beans, mushrooms, parsnips, or any other hearty veggies.

Can I add beer to this Irish stew recipe?

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.

Irish Lamb Stew

Name: Traditional Irish Stew (Lamb Stew)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Irish
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; 1 tablespoon fresh thyme (or 3 sprigs); 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.

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

Units Scale

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
1 tablespoon fresh thyme (or 3 sprigs)
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.

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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 in batches, taking your time to do it 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 the pot, add the potatoes and broth, and bring to a simmer. Add thyme and bay leaves.
Cover tightly, and bake for 1 ½ hours or until the lamb is fork-tender. (Alternatively, you can continue to simmer on low heat on the stovetop.)
Once the meat is tender, uncover, add peas, and cook 10 more minutes. Skim any fat from the top of the broth using a ladle or spoon. Taste, adjust salt and pepper. A splash of Worcestershire works here, too, if you want more depth. See notes for thickening the stew (optional).
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.

To thicken the stew, make a slurry of 1 tablespoon cornstarch and 1 tablespoon water, whisk in a small bowl until blended, then stir into the stew. To thicken further, repeat this.

Nutrition

Serving Size: 1 cup
Calories: 415
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