Irish Recipes for St. Patrick’s Day: Traditional Lamb Stew

Irish lamb stew is a traditional one-pot meal of tender lamb, potatoes, and onions, with carrots appearing in many modern and family versions. A gentle simmer brings the ingredients together into a hearty St. Patrick’s Day supper, and the straightforward method makes it practical for a relaxed gathering.

Ingredients

2½ lb (1.13 kg) boneless lamb shoulder, cut into 1½-inch (4 cm) pieces
1½ tsp (9 g) kosher salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) neutral oil, such as canola oil
2 large yellow onions, about 10 oz (285 g), peeled and cut into wedges
5 cups (1.2 L) low-sodium beef or lamb stock
1 bay leaf
4 fresh thyme sprigs, about 4 g, or 1 tsp (1 g) dried thyme
3 medium carrots, about 10 oz (285 g), peeled and cut into 1-inch (2.5 cm) pieces
2 lb (900 g) waxy potatoes, such as Yukon Gold, scrubbed and cut into 1½-inch (4 cm) chunks
2 tbsp (8 g) chopped fresh flat-leaf parsley, for serving

Instructions

Prepare the lamb and vegetables. Pat the lamb dry with paper towels; dry surfaces brown more readily than damp ones. Season it with 1 tsp (6 g) of the salt and all the black pepper. Cut the onions, carrots, and potatoes as directed, keeping the potatoes in fairly even chunks so they finish cooking at about the same time. This preparation takes about 25 minutes.
Brown the lamb. Heat the oil in a large, heavy Dutch oven or soup pot over medium-high heat. When the oil shimmers, add enough lamb to cover the base without crowding it. Brown the pieces for about 3 minutes per side, turning with tongs, then transfer them to a plate. Repeat in batches; the browning takes about 15 minutes in total. If the pot looks dry between batches, add a small splash of oil rather than forcing the meat to stick.
Start the stew. Reduce the heat to medium and add the onion wedges. Stir for 3 to 4 minutes, scraping up browned bits from the base of the pot. Return the lamb and any juices to the pot, then pour in the stock. Add the bay leaf, thyme, and remaining ½ tsp (3 g) salt. The stock should nearly cover the meat; add a little water if needed. Bring the liquid just to a boil, then reduce the heat so it holds a gentle simmer. Cover partially and simmer for 60 minutes, stirring once or twice.
Add the carrots. Stir in the carrots and return the stew to a gentle simmer. Cook for 15 minutes with the lid partly on. Avoid a hard boil: vigorous bubbling can break up the vegetables and make the lamb seem dry before the connective tissue has softened. If the liquid level drops substantially, add a little hot water or stock.
Add the potatoes and finish cooking. Stir in the potato chunks, cover partially, and simmer for about 30 minutes, or until the potatoes are tender when pierced with a small knife and the lamb yields easily to a fork. Stir gently once during this stage so the potatoes keep their shape. The broth will be fairly light rather than thick like gravy; a few softened potato edges will give it a little body.
Check and rest before serving. Check a large piece of lamb with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb; make sure the stew has reached at least that temperature, then turn off the heat and leave it undisturbed for 3 minutes. Remove the bay leaf and thyme stems, if using fresh thyme. Taste the broth and add more salt or pepper if needed, then scatter parsley over the stew.

Tips

Choose a cut suited to slow cooking. Lamb shoulder is a good option because its connective tissue softens during a long, gentle simmer. Lamb stew meat is convenient, but piece size can vary; cut larger pieces to a similar size so they cook evenly. Lean leg meat can be used, though it may be less succulent if simmered for the same length of time.
Use stock or water according to taste. Low-sodium stock gives the broth a fuller savory flavor and lets you control the salt. Water is a perfectly workable traditional-style choice and makes a lighter-tasting stew. If your stock is salted, start with less added salt and adjust at the end.
Keep the simmer gentle. A few small bubbles at the edge of the pot are enough. A rolling boil can cause potatoes to crumble and broth to evaporate too quickly. If the meat is not fork-tender when the potatoes are ready, lift the potatoes out with a slotted spoon and simmer the lamb a little longer before returning them.
Carrots are optional, but useful. Some traditional Irish stew versions keep the ingredient list especially spare, while many home cooks include carrots. Leave them out for a simpler lamb, onion, and potato stew, or replace them with an equal weight of peeled turnip for a more earthy flavor.

Serving Suggestions

Serve the stew hot in deep bowls, with a good portion of lamb, potatoes, carrots, and broth in each one. A slice of Irish soda bread or another sturdy bread is useful for soaking up the juices. For a fuller table, pair it with buttered cabbage, steamed greens, or a simple salad dressed with vinegar. Keep accompaniments lightly seasoned so they do not compete with the stew’s savory broth.

If you are making this for a St. Patrick’s Day meal, it works well as the main dish after a small starter such as vegetable soup. Set out extra chopped parsley and black pepper at the table. The stew is filling on its own, so a simple dessert—such as fruit or a small serving of apple tart—can round out the meal without making the dinner feel overly elaborate.

Variations

Make a more minimal version: Omit the carrots and use water or a mild stock, letting the lamb, onions, and potatoes take the lead. Irish stew recipes vary by place, household, and available ingredients; there is no single combination that represents every traditional version.

Use lamb neck or bone-in pieces: Lamb neck is a flavorful option when available, though it contains bones and may need extra time to become tender. Arrange the pieces in the pot and remove bones before serving. If using bone-in lamb, buy enough to account for the weight of the bones and check doneness in the thickest edible section.

Try turnips or parsnips: Replace some or all of the carrots with an equal weight of peeled turnip or parsnip. Turnip gives the broth a sharper, earthy note; parsnip tastes sweeter. Cut either vegetable into pieces similar in size to the carrots and add it at the same stage.

Thicken the broth slightly: For a less brothy result, mash a few cooked potato pieces against the side of the pot and stir them gently into the liquid. This thickens the stew without flour and keeps its flavor close to the original ingredients. Do not mash all the potatoes unless you want a much softer, more uniform texture.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide a large pot into shallow, covered containers so it cools more quickly, and keep the stew refrigerated for 3 to 4 days. The broth may thicken as the potatoes cool, and the flavor often settles in; loosen it with a splash of water or stock when reheating.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered container, stirring occasionally so it heats evenly. Bring leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. If freezing, pack cooled stew in airtight freezer-safe containers, leaving a little room for expansion, and use within about 2 to 3 months for best quality. Thaw in the refrigerator before reheating; potatoes may become softer after freezing.

Frequently Asked Questions

Can I make Irish lamb stew ahead of time?
Yes. Cook it a day ahead, cool it promptly, and refrigerate it in covered containers. Reheat gently on the stove, stirring occasionally, until the leftovers reach 165°F (74°C). Add a little water or stock if the broth has thickened while chilled.

Can I make this stew without browning the lamb?
Yes. You can skip browning and add the seasoned lamb directly to the pot with the stock and onions. Browning adds deeper roasted flavors, but it is not essential to cook the lamb safely or make it tender. The broth will taste lighter and look paler without that step.

Why is my lamb still tough?
It likely needs more time at a gentle simmer. Shoulder becomes tender as its connective tissue softens, and timing varies with the cut and the size of the pieces. Keep the pot partly covered and simmer in 15-minute increments, checking for tenderness with a fork. Add liquid if the pot is getting dry.

What potatoes work best?
Waxy or all-purpose potatoes, including Yukon Gold, generally hold their shape during simmering. Starchy potatoes can also be used, but they tend to soften and thicken the broth more. Cut the pieces evenly and stir gently, especially near the end of cooking.

Can I cook the stew in a slow cooker?
Yes. For the best flavor, brown the lamb and soften the onions in a pan first, then transfer them to the slow cooker with the stock, herbs, and carrots. Add potatoes at the start if your slow cooker cooks them evenly, or later if they tend to become too soft. Cook until the lamb and vegetables are tender, and check safe doneness with a thermometer before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).