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Irish lamb stew recipe.
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4.95 from 19 votes

Lamb Stew (Irish Stew)

This lamb stew is the ultimate comfort food! It’s incredibly simple with chunks of lamb, potatoes, sweet root vegetables, and a savory broth.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: American, Irish
Keyword: Irish Food, Irish lamb stew, Irish recipes, Irish stew, lamb stew, St. Patrick's Day Recipes
Servings: 6
Author: Lisa Bryan

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
US - Metric

Instructions

  • Season the lamb. Pat the lamb dry with paper towels. Season with salt and pepper, then set aside.
    Step one of lamb stew: Pat the lamb dry.
  • 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.
    Step two of lamb stew: cook the bacon.
  • 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.
    Step three of lamb stew: Sear the lamb.
  • 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.
    Step four of lamb stew: Add the onion.
  • 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.
    Step five of lamb stew: Add the flour.
  • 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.
    Step six of lamb stew: Add liquids and aromatics.
  • 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.
    Step seven of lamb stew: Add the veggies.
  • Serve. Ladle the lamb stew into bowls and garnish with additional fresh thyme or fresh parsley before serving.
    How to make Irish lamb stew.

Notes

  • 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

Calories: 391kcal | Carbohydrates: 36g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 292mg | Potassium: 1282mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10206IU | Vitamin C: 34mg | Calcium: 77mg | Iron: 4mg