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.
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)
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.
Notes
Swap 1 cup of broth with Guinness stout for a deeper flavor.
Beef chuck can be used in place of lamb.
Add turnips or celery root for extra variety.
Mash some potatoes in the pot to thicken the stew naturally.
Leftovers taste even better the next day and freeze well up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 385
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
