Name: Irish Lamb and Potato Stew
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Irish
Ingredients: 2 lbs lamb shoulder, trimmed and cut into chunks; 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups beef or lamb broth; 4 large potatoes, peeled and diced; 3 carrots, sliced; 2 parsnips, chopped; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley (for garnish)

Jump to Recipe·Print Recipe

A rustic and hearty dish, Irish Lamb and Potato Stew brings together tender chunks of lamb, comforting root vegetables, and fluffy potatoes simmered in a savory broth. It’s the kind of meal I crave when the weather turns chilly or when I want to gather everyone around the table for a comforting family dinner. Rooted in tradition, this one-pot wonder fills the house with warmth and irresistible aroma.

Irish Lamb and Potato Stew

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs lamb shoulder, trimmed and cut into chunks

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

4 cups beef or lamb broth

4 large potatoes, peeled and diced

3 carrots, sliced

2 parsnips, chopped

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and black pepper to taste

2 tablespoons chopped fresh parsley (for garnish)

Directions

I start by heating olive oil in a large pot or Dutch oven over medium-high heat.

Then I brown the lamb in batches, making sure each piece gets nicely seared on all sides. Once done, I set the lamb aside.

In the same pot, I sauté chopped onion and garlic for about 3 to 4 minutes, until they’re fragrant and soft.

I stir in the tomato paste, thyme, rosemary, and bay leaves, letting everything cook for a minute to build flavor.

I return the lamb to the pot and pour in the broth, then bring everything to a boil.

Once boiling, I reduce the heat and let it simmer gently, covered, for 45 minutes.

After that, I add the potatoes, carrots, and parsnips, and continue simmering for another 30 minutes, until everything is perfectly tender.

I remove the bay leaves, season with salt and pepper, and then ladle the stew into bowls, garnishing with fresh parsley before serving.

Servings and timing

This recipe makes 6 hearty servings.

Prep Time: 20 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Calories per serving: 385 kcal

Variations

Use Guinness: Sometimes I swap out a cup of broth for Guinness stout to add a rich, malty depth.

Swap the meat: If I don’t have lamb, I’ve used beef chuck with great results.

Extra veggies: I like adding turnips or celery root if I have them on hand.

Spice it up: A pinch of crushed red pepper flakes adds subtle heat.

Make it thicker: For a thicker stew, I mash a few potatoes directly into the broth during the final simmer.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even better the next day. To reheat, I warm it gently on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. It also freezes well for up to 3 months—just thaw in the fridge overnight before reheating.

FAQs

What cut of lamb is best for stew?

I always go for lamb shoulder because it's well-marbled and becomes incredibly tender when slow-cooked. Leg of lamb can work, too, but shoulder gives the best flavor and texture.

Can I make this in a slow cooker?

Yes, I’ve made this in the slow cooker by browning the meat and aromatics first, then transferring everything to the cooker. I let it cook on low for 7–8 hours or high for 4–5 hours.

Can I make it ahead of time?

Absolutely. In fact, I think it tastes even better the next day after the flavors have had time to meld. Just store it in the fridge and reheat before serving.

What if I don’t have parsnips?

No problem—I’ve used extra carrots or even a chopped sweet potato instead. The stew is very forgiving when it comes to root vegetables.

How do I make it thicker?

If I want a thicker broth, I either mash some of the potatoes in the pot or stir in a slurry made of 1 tablespoon flour or cornstarch mixed with water during the last 10 minutes of cooking.

Conclusion

This Irish Lamb and Potato Stew is everything I want in a cozy, comforting meal. It’s hearty, flavorful, and packed with wholesome ingredients that remind me of home-cooked tradition. Whether I’m serving it for a family dinner, a holiday like St. Patrick’s Day, or just because it’s a chilly evening, this stew always hits the spot. I keep coming back to it, not just for the taste, but for the comfort it brings to the table.

Recipe:

Irish Lamb and Potato Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 6 servings
Diet: Gluten Free

Print Recipe

Description

A rustic, hearty Irish Lamb and Potato Stew made with tender lamb shoulder, root vegetables, and potatoes simmered in a savory broth. Perfect for chilly evenings or festive gatherings.

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Brown the lamb in batches until seared on all sides. Set aside.
In the same pot, sauté onion and garlic for 3–4 minutes until soft and fragrant.
Stir in tomato paste, thyme, rosemary, and bay leaves. Cook for 1 minute.
Return lamb to the pot and pour in the broth. Bring to a boil.
Reduce heat, cover, and simmer for 45 minutes.
Add potatoes, carrots, and parsnips. Continue simmering for another 30 minutes until vegetables are tender.
Remove bay leaves, season with salt and pepper to taste.
Ladle into bowls and garnish with chopped parsley before serving.