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Cozy Classic Irish Stew

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A comforting and hearty Irish stew featuring tender lamb shoulder slow-simmered with potatoes, carrots, and aromatic herbs. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds lamb shoulder, trimmed and cut into 1.5-inch chunks
  • 2 tablespoons vegetable oil or beef drippings
  • 1 large onion, roughly chopped
  • 4 large carrots, peeled and sliced into thick rounds
  • 4 medium potatoes, peeled and cut into chunks (Yukon Gold preferred)
  • 3 cloves garlic, minced
  • 4 cups beef or lamb stock
  • 1 cup water
  • 2 teaspoons salt, adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 2 bay leaves
  • Fresh parsley, chopped (for garnish)
  • Optional: 1 cup pearl onions, peeled
  • Optional: 1 tablespoon Worcestershire sauce

Instructions

  1. Trim excess fat from lamb shoulder and cut into 1.5-inch chunks. Peel and chop carrots, potatoes, and onion. Mince garlic.
  2. Heat 2 tablespoons vegetable oil or beef drippings in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown lamb chunks in batches for 3-4 minutes per side until golden crust forms. Remove and set aside.
  3. Lower heat to medium and add chopped onions to the pot. Cook until softened and translucent, about 5 minutes, stirring frequently.
  4. Add minced garlic, thyme leaves, and bay leaves. Cook for 1 minute until fragrant.
  5. Pour in beef or lamb stock and 1 cup water, scraping up browned bits. Return lamb to the pot and bring to a gentle simmer.
  6. Add carrots, potatoes, and pearl onions if using. Season with salt and pepper. Stir gently to combine.
  7. Cover pot with lid slightly ajar and reduce heat to low. Simmer for 1.5 to 2 hours, stirring occasionally, until lamb is fork-tender and vegetables are soft but not mushy.
  8. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.
  9. Garnish with freshly chopped parsley and serve hot with crusty bread or Irish soda bread.

Notes

If stew thickens too much before lamb is tender, add a splash of water or stock. Browning the lamb is essential for flavor. Use lamb shoulder for best tenderness. Slow simmer gently to avoid tough meat or mushy vegetables. Can be made in a slow cooker by browning lamb first, then cooking on low for 6-8 hours.

Nutrition

Keywords: Irish stew, lamb stew, classic Irish recipe, comfort food, slow-cooked stew, hearty dinner

Find it online: https://wigglebite.com/cozy-classic-irish-stew-recipe-easy-homemade-comforting-meals/