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–+ servings
Lamb stew in a bowl.
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4.95 from 18 votes

Lamb Stew (Irish Stew)

A traditional Irish Lamb Stew recipe that's simple to prepare yet full of flavor. It's hearty, nourishing and delicious.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: American, Irish
Keyword: Irish lamb stew, Irish stew, lamb stew
Servings: 6 servings
Author: Lisa Bryan

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.
  • 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.

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. 

Nutrition

Calories: 458kcal | Carbohydrates: 37g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 270mg | Potassium: 1363mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10240IU | Vitamin C: 40.9mg | Calcium: 74mg | Iron: 4.2mg