This lamb stew is comfort food in its truest form. It’s incredibly simple to make with tender chunks of lamb, hearty potatoes, sweet root vegetables, and a savory broth. The perfect dinner for a chilly night in!
Why You’ll Love This Irish Lamb Stew
Coming from a New Zealand–Irish background, I grew up eating a lot of lamb. So it’s no surprise that dishes like lamb stew, rack of lamb, or grilled lamb chops often make an appearance on my holiday table. But let’s be clear, lamb isn’t just a “special occasion” protein. As a kiwi, it’s simply what you ate for Sunday dinner, backyard gatherings, and cozy winter nights when you wanted something warm simmering on the stove. This lamb stew captures all of my childhood nostalgia and serves up a meal that warms you from the inside out on cold days. Here are a few more reasons to love my version:
- The flavors resemble beef stew. It’s similar to my classic beef stew, but with a richer, more distinctive flavor thanks to the lamb. It’s comforting, savory, and incredibly satisfying!
- No flour or Guinness required. While traditional Irish lamb stew is often simmered in a Guinness broth, it’s honestly not needed. In my recipe, fresh vegetables, tender lamb, and flavorful spices do all the work and keep it gluten-free.
- It’s a true one-pot meal. There’s minimal prep, minimal cleanup, and it’s mostly hands-off once it’s simmering. My perfect kind of weeknight meal.
- It’s great for weeknight meals. While I love serving lamb for Easter, Christmas, and St. Patrick’s Day, this recipe is a tried-and-true weeknight dinner favorite.
Lamb Stew Ingredients
- Lamb: I use New Zealand lamb shoulder, cut into two-inch chunks. This cut has just the right amount of fat, which keeps the meat juicy and flavorful as it slowly simmers. Don’t worry if the pieces seem large, as they’ll shrink slightly as they cook.
- Bacon: A few slices of bacon add smoky depth and create a flavorful fat for browning the lamb and onions. You’ll thank me for adding this.
- Potatoes: I’m using Yukon Gold potatoes, which are my favorite for stews, as I like a bit more structure. But you could use Russet potatoes, or if you’re Irish you might be more familiar with Maris Piper potatoes. It’s okay for some of the potato chunks to break down naturally, as they thicken the broth. And you can leave the potatoes unpeeled after washing, if you’d like, for a more traditional stew.
- Turnip: I love adding a turnip for that rustic “toss what you have on hand in” vibe. Similar to parsnips, they’re great for stretching a meal, and offer a little variety from the potatoes. But you could always swap in another potato for the turnip if you prefer.
- Onion and Carrots: This classic duo adds sweetness and earthiness. You can peel or not peel the carrots after washing, it’s up to you.
- Chicken, Lamb, or Vegetable Broth: Use whichever you prefer or have on hand. I always default to low-sodium options.
- Seasoning: Simple is best here, so a little salt, pepper, and dried thyme is all you need!
Find the printable recipe with measurements below.
What Cut of Lamb is Best for Stew
When it comes to stew, lamb shoulder or lamb shanks are your best options. Lamb shoulder is rich in flavor and becomes incredibly tender after slow cooking. Lamb shanks are often more affordable and contain a lot of collagen, which breaks down during braising and gives the stew a silky, melt-in-your-mouth texture. I’ve used both, and either option works beautifully!
How to Make Lamb Stew
First, season the lamb with salt and pepper, and set that aside.
Second, cook the bacon, then sear the lamb. Start by cooking the bacon in a large pot until it’s crispy. Remove the bacon, then brown the lamb in the bacon fat, working in batches if needed, so it gets a nice golden crust on all sides. My favorite combination of flavors!
Third, cook the onions. Transfer the lamb to a plate, then add the onion, garlic, and vinegar to the pot. Cook until they’re soft and lightly golden, scraping up any browned bits from the bottom. Those add tons of flavor!
Fourth, simmer the stew. Add the lamb back to the pot and toss with the flour until it dissolves. Then, add the broth and dried thyme. Bring everything to a gentle simmer, cover, and let it cook for about an hour. This is where the lamb starts to become really tender.
Lastly, add the veggies. Stir the carrots, potatoes, turnip, and bacon into the pot, and continue cooking for another 20 to 30 minutes, or until the vegetables are tender. The aroma in my kitchen after cooking this lamb stew is my favorite!
Storage Tips
Let the stew cool to room temperature before storing. Transfer it to airtight containers and refrigerate for 3 to 4 days. I think it tastes even better the next day as the flavors deepen. I also love keeping batches of this stew in the freezer for up to 3 months. Just thaw a portion overnight in the fridge and gently reheat it on the stovetop or in the microwave, until warmed through.
More Hearty Winter Recipes
- Shepherd’s Pie: A classic comfort food dinner with ground lamb.
- Cottage Pie: The perfect ground beef alternative to Shepherd’s Pie.
- Colcannon: Best Irish side dish with plenty of greens.
- Braised Short Ribs: The most incredibly tender meat!
If you make this Irish lamb stew recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.
Description
Equipment
Ingredients
- 2 ½ pounds lamb shoulder, cubed
- 4 slices bacon, sliced into 1-inch pieces
- 2 onions, cut into chunks
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons cornstarch, or arrowroot powder or other flour
- 1 ½ pounds Yukon gold potatoes, peeled and cubed
- 6 small to medium carrots, sliced into 1 to 2-inch pieces
- 1 turnip, peeled and cubed
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- kosher salt and ground black pepper, to taste
- for garnish, fresh thyme or parsley
Instructions
- Season the lamb. Pat the lamb dry with paper towels. Season with salt and pepper, then set aside.
- Cook the bacon. Heat a large stockpot or Dutch oven over medium heat and add the bacon. Cook for 3 to 4 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate.
- Sear the lamb. Increase the heat to medium-high and add the lamb pieces (working in batches), browning all sides in the bacon fat. Remove the lamb to a plate.
- Saute the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot). Stir and cook for 3 to 4 minutes, until the onion is softened.
- Return the lamb to the pot. Add the seared lamb back to the pot and sprinkle the flour on top. Stir everything together until the flour is dissolved.
- Add the liquids and aromatics. Add the broth and dried thyme. Bring to a boil, then reduce the heat to low and simmer partially covered for one hour.
- Add the veggies. Add the potatoes, carrots, turnip, and bacon to the pot. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender.
- Serve. Ladle the lamb stew into bowls and garnish with additional fresh thyme or fresh parsley before serving.
Lisa’s Tips
- If you don’t have chicken broth I’d recommend vegetable broth. Beef broth has a stronger flavor and can overpower this stew. Irish lamb stew is meant to be light-colored and subtle, letting the lamb and potatoes shine.
- Storage tip: Refrigerate for up to 3 to 4 days or freeze for 3 months.
Nutrition
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This recipe was originally posted November 2016, but updated to include new photos, tips, and information for your benefit!
Behind The Scenes
I genuinely look forward to making this recipe every fall and winter. And if I’m being honest, I also secretly hope I have an empty house when I make it, so I can enjoy all the leftovers to myself! Reheating a portion from the freezer and savoring each and every bite of the fall-apart tender lamb, without even having to cook it, is the best part!
I absolutely can’t wait to make this recipe.
Enjoy, Pamela!!
Another 5 star recipe! Thank you Lisa!
Rachel, UT
Happy to hear you loved this lamb stew, Rachel!
I make whenever I find lamb on sale. One of my very favorites.
This is always a great option when there’s lamb available. Enjoy, Sarah!
I’m so glad you posted this recipe in time for St. Patrick’s Day. Absolutely delicious. Will be using this recipe from now on.
Hi Vee – I’m so glad you love this Irish lamb stew!
Can you do your Lamb Stew in a CROCKPOT?
Yes, you sure can!
This was SO good! Made slight modifications to suit my low-carb diet and allergies: Used daikon white radish for the potatoes (tasted the same!) and used a substantial amount of scallions instead of the onion. Oh and, yes, I added a few extra strips of bacon. :) This totally MADE our St. Patrick’s Day celebration a delight. Thank you for the recipe!
You’re more than welcome, Bridget! So happy you loved it and those tweaks sound perfect, including the extra bacon, which I’m always a fan of. ;)
Lovely recipes. Have tried some of them.Great stuff
Would a rutabaga be a good substitute for the turnip?
Yep, you could do that!
For a Kosher option of this recipe would the bacon be left out or is it replaced with something else? Perhaps pressed beef / Macon?
I would just leave it out!
when do you put the bacon back in?
Hi Ellen – good catch! You add the bacon back in with the potatoes. I’ve fixed the recipe above! :)
I plan on making this for dinner tonight. Quick question do you simmer for one hour covered or uncovered? Thanks!
Let it simmer with the cover on.
The stew is simmering right now. Perfect for a cold winter day in Ottawa, Canada. Thank you for the recipe. It smells delicious 😋
Amazing! Hope you enjoyed this delicious stew Libby :)
Lisa,
Your recipes & videos are so awesome! (Just the right amount of conversational content without getting sidetracked ;-) as they do in so many videos!) So fun but efficient :)
Anyway, I’ve got the Lamb Stew on the slow cooker right now. First time making it :) Haven’t added the veggies yet.
Does it go in after 1hr or simmering or 2.5hrs?🤔
Thank you so much, please don’t stop Downshiftology!
PS. Made the Shepherds Pie few weeks ago and it was such a hit! Even ones who don’t like peas! 😍
Hi Danielle – so happy you’re loving my recipes and videos! Thank you for your kind words. :) The veggies go in after the meat has been simmering for one hour. I just clarified it a bit on the directions. Hope you enjoy the stew (and happy you loved the shepherd’s pie as well!).
Hi Lisa,
I bumped into your website 3 days ago and I have been blown away by your recipes, very creative and healthy👍👍👍👍👍
Hi Daniel- Welcome to the Downshiftology community! I’m so glad you’re enjoying all the recipes so far :)
Hi Lisa! This stew looks amazing. Just wondering how many medium sized lamb shanks would you use to replace the lamb shoulder? Also, what cuts of beef would be okay to use? Lamb shanks and shoulders are quite expensive her, so I’m trying to figure out other ways I could substitute to make a cheap and cheerful hearty stew. Thanks in advance!
Hi Phebe – it’s hard to go by a number, so I’d just go by weight and ask you butcher for an equal weight in lamb shanks. For beef stew meat you could use chuck or round. Hope that helps!
When do I add the bacon back to the stew? Also, the stew is cooked uncovered, correct?
Hi Virginia – The bacon is not meant to be put back into the stew as we are using just the bacon fat. But, you can feel free to put the bacon pieces back into the soup a few minutes before you’re ready to serve.
Yes, I ended up doing that. The soup is simple and filling, yum! Perfect for this time of year.
Love the combination of ingredients in this stew recipe. Can’t wait to try! Yum
Hi Kushigalu – Definitely a delicious and hearty combo :)
I know this is probably sacrilege, but could I use water instead of broth? I’m dealing with oxalate and histamine issues and have to avoid the broth. ☹
Of course, always do what’s best for your body. :)
I just love how hearty this stew is! Looks delicious. :)
Hi Carrie – It’s great to come home to a pot of this :)
So comforting and delicious. We love lamb so much!
Hi Tawnie – Definitely a comforting meal for these winter days!
Hi Lisa, i love your recipes. My husband and i have tried out a few of them over the last year! A few days ago i checked out your ‘pulled pork’ recipe and now the irish stew recipe. I was wondering if i do these recipes witout pork, what do recommend: what do you need to consider when you make pulled beef/chicken or lamb and how would you replace the bacon in the irish stew recipe?
Fatma
Hi Fatma – I’m happy you love my recipes! Unfortunately each meat cooks slightly differently, so they would be different recipes (and it’s not so easy to give simple replacements here). :)
Hi Lisa. I have a boneless leg of lamb. Can I use it for this recipe?
Hi Monique – a leg of lamb doesn’t have the same fat and musculature as a lamb shoulder, so I would recommend using a lamb shoulder in this recipe. Hope you enjoy it!
Melt in your mouth delicious. I didn’t have any turnips but did not miss them. I’m not into gamey meat but everyone raved about this, even my toddlers loved it. Will definitely make again.
I’m so happy you (and your kids) loved the recipe Tina! It’s a great hearty meal for the colder months.
Great recipe and very authentic…being Irish, I know! I make my stew in my pressure cooker (instant pot). Bung it all in together (leave the potatoes whole so they don’t go mushy) and cook for 15mins. Flavourfull fast food.
Thanks Mary! And I appreciate that coming from a true Irish woman. :) You really can’t beat this classic lamb stew recipe, can you?
Made this for dinner this evening. It was delicious! I used turkey bacon because we don’t eat pork anymore. After I browned the turkey bacon I added a splash of olive oil to the pan – since the turkey doesn’t render as much fat.
Recently found you on YouTube. I was searching for “how to cook hard boiled eggs”. By the way, your technique is the best I’ve found and believe me, I’ve tried TONS of other ways. Enjoying Downshiftology! :)
Wonderful! Turkey bacon is a great sub as well. And I’m happy you love all my recipes and videos – including those boiled eggs. It’s such a fail-safe method, I’m just trying to share the knowledge. ;)
I have family who doesn’t like the taste of lamb. Would the cook times vary if you subbed out lamb for beef stew meat?
No, they’d be the same. You can easily swap beef for the lamb. :) Enjoy!
My kids love lamb and this will be the perfect meal for our family. I also will enjoy cleaning one pot!
One pot meals are the best aren’t they? Hope you enjoy the stew Kelly!
Yum! This stew definitely does look hearty for a chilly winter day. The flavors sound incredible!
Thanks Tara! It’s definitely a great lamb stew for these cold winter days. :) Enjoy!
Your cooking tips really help make this recipe easy to prepare. Thanks for sharing this crowd-pleaser.
You’re more than welcome Lucy! I’m happy you love the recipe.
Oh my goodness, it’s barely lunchtime and I’m already craving this for dinner. The flavors you’ve put together sound mouth-wateringly delicious!
Thanks Rae! It’s amazing how a few simple flavors can turn into such a delicious meal. I hope you enjoy it!
Lamb stew?? Amazing! Love this recipe Thanks for the great tips!
You’re welcome! It’s the perfect hearty recipe for this time of year. :)