Irish Lamb Stew
Lamb stew is a hearty, flavorful and melt-in-your mouth traditional Irish stew. A combination of tender lamb, potatoes, carrots, turnip and onion, this easy and delicious stew is nourishing during the fall and winter months. It’s also a festive St. Patrick’s Day recipe.
Lamb Stew (Irish Stew)
Lamb stew was a hearty recipe I grew up eating during the cold winter months. I’ve got a lot of Irish blood in me, but I’m also originally from New Zealand and kiwi’s eat just as much lamb as the Irish! If you’ve ever visited New Zealand, you’ll know by all the white fluffy dots that line the green landscape.
This version of lamb stew is gluten-free and paleo friendly. There’s no Guinness or flour used in this recipe and to be honest, there’s no need for it. Fresh vegetables, tender lamb and flavorful spices work together beautifully all on their own. Just ask my dad who jumped at the chance to eat this lamb stew.
How to Make Lamb Stew
So let’s chat about the recipe. I used organic New Zealand lamb shoulder and cubed it into two-inch chunks. The lamb will shrink a bit when it’s cooked, so it’s okay if the chunks seem big. From there, the stew comes together really easy.
- Just sauté a few slices of bacon, season the lamb with salt and pepper and brown all sides of the lamb in the bacon fat.
- Remove the lamb to a plate and sauté the onions until golden.
- Add the lamb back to your pot along with broth and dried thyme and simmer for an hour.
- While the lamb is simmering, chop up some carrots, potatoes and a turnip and then add to the stew and cook an additional 20 minutes.
And that’s it. A hearty, melt-in-your-mouth, flavorful lamb stew recipe.
More Hearty Winter Recipes
- Roasted Balsamic Chicken
- Taco Soup
- Cabernet-Braised Short Ribs
- Rosemary Grilled Lamb Chops
- BBQ Chicken Stuffed Sweet Potatoes
Irish Lamb Stew (Irish Stew)
- 2 1/2 lb lamb shoulder, cubed
- 4 slices bacon, sliced into 1-inch pieces
- 2 onions, cut into wedges
- 2 lbs new potatoes, peeled and quartered
- 6 small to medium carrots, peeled and sliced into 2-inch pieces
- 1 turnip, cubed
- 4 cups chicken, beef or vegetable stock
- 1 tsp dried thyme
- salt and pepper, to taste
- Season the lamb with salt and pepper and set aside
- Heat a large dutch oven (6 to 7-QT) on medium heat and add the bacon. Cook for 3-4 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel.
- 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.
- Add the onion to the dutch oven and cook for 2-3 minutes or until golden. Add the lamb back to the dutch oven along with the broth and dried thyme. Bring the broth to a boil, then reduce the heat to low and simmer for 1.5 hours.
- After one hour add the potatoes, carrots and turnip. Cook for an additional 20 minutes or until the vegetables are fork tender.
Originally posted November 2016, but updated to include new information. This post was created in partnership with Simply Organic. Thank you for supporting the sponsors that help keep Downshiftology going! As always, all opinions are my own.