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Cozy Irish Stew with Tender Lamb

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A comforting slow-cooked Irish stew featuring tender lamb shoulder and root vegetables, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 lbs lamb shoulder, trimmed and cut into 1½-inch chunks
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef or lamb broth
  • 1 cup dry white wine or extra broth (optional)
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 4 medium potatoes, peeled and diced into chunks (Yukon Gold or red potatoes)
  • 2 parsnips, peeled and cut into chunks (optional)
  • 1 cup pearl onions or small white onions, peeled

Instructions

  1. Chop the lamb shoulder into 1½-inch chunks, peel and cut carrots, potatoes, and parsnips into bite-sized pieces. Peel pearl onions if using fresh. Mince garlic and chop onion.
  2. Heat 2 tablespoons olive oil over medium-high heat in a large heavy-bottomed pot or Dutch oven. Brown lamb chunks in batches for 4-5 minutes per batch until caramelized. Remove lamb and set aside.
  3. Reduce heat to medium. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
  4. Pour in 1 cup dry white wine or broth to deglaze the pot, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly.
  5. Stir in 2 tablespoons tomato paste, thyme, rosemary, and bay leaf. Cook for a minute to release aromas.
  6. Return browned lamb to the pot. Add 4 cups broth, ensuring lamb is mostly covered. Season with salt and pepper. Bring to a gentle boil.
  7. Reduce heat to low, cover pot with lid slightly ajar, and simmer for 1½ to 2 hours until lamb is fork-tender. Skim foam occasionally and stir gently.
  8. Add carrots, potatoes, parsnips, and pearl onions. Cover and cook for another 40-50 minutes until vegetables are soft but not mushy.
  9. Taste and adjust seasoning with salt and pepper. Remove bay leaf. Serve hot with crusty bread or Irish soda bread.

Notes

Brown lamb in batches to avoid steaming and ensure rich flavor. If stew is too thin, mash some potato chunks against the pot side to thicken naturally. Add fresh chopped parsley before serving for brightness. For slow cooker or Instant Pot, adjust cooking times accordingly.

Nutrition

Keywords: Irish stew, lamb stew, slow-cooked lamb, comfort food, root vegetables, cozy dinner, traditional Irish recipe

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