Irish Stew
Irish Stew Say it: EYE-rish STOO
Irish Stew is a hearty one-pot meal traditionally made in Ireland and Northern Ireland with lamb or mutton, potatoes, onions, and carrots. It is a staple of rural kitchens, especially enjoyed on cold evenings and during celebrations such as St. Patrick’s Day. The long, slow simmer creates tender meat, meltingly soft root vegetables, and a rich, savory broth thickened naturally by the potatoes. Its simplicity and comforting flavor have made it a beloved classic across the British Isles.
Irish Stew
Irish Stew
Pronounced EYE-rish STOO
- Serves
- 6
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the lamb chunks dry with paper towels and season generously with 1 teaspoon of the salt and the black pepper.
In a large heavy pot or Dutch oven, melt the butter over medium-high heat. Working in batches, brown the lamb on all sides until deeply golden, about 5 minutes per batch. Transfer browned meat to a plate.
Add the sliced onions to the same pot and cook, stirring often, until softened and lightly golden, about 8 minutes. Return the lamb and any accumulated juices to the pot.
Pour in the lamb stock or water. Add the bay leaves, thyme, and remaining 1 teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes.
Add the carrots and half of the potatoes. Return to a simmer, cover, and cook another 30 minutes.
Add the remaining potatoes. Simmer uncovered for 45–60 minutes more, stirring occasionally, until the meat is fork-tender, the potatoes have begun to break down and thicken the broth, and the carrots are very soft.
Taste and adjust seasoning with more salt and pepper if needed. Remove bay leaves and thyme stems.
Ladle into warm bowls and sprinkle generously with chopped parsley before serving.
Regional variants
Some cooks in Northern Ireland and the Republic add pearl barley for extra heartiness, while others include parsnips or leeks. A modern twist sometimes incorporates a splash of Guinness, though purists prefer the classic water or stock version.
Cook's notes
- Use bone-in lamb shoulder or neck if available; the bones add extra flavor and body to the broth.
- Traditional recipes often use older mutton; modern versions favor younger lamb for milder flavor and shorter cooking time.
- The stew tastes even better the next day after flavors have melded; reheat gently on the stovetop.
Serve with
Crusty soda bread or Irish brown bread and a glass of stout.
Make ahead and storage
Refrigerate up to 3 days or freeze for 2 months. Reheat slowly on the stove, adding a splash of water if the stew has thickened too much.
