Hello Fresh Quick Irish Stew Recipe

This quick Irish stew is a hearty, Irish-inspired one-pot meal with ground lamb, potatoes, carrots, peas, and thyme in a savory broth. Traditional Irish stew recipes vary, but this weeknight version uses ground lamb so the meat cooks quickly while the potatoes simmer until tender.

Ingredients

1 tablespoon olive oil (15 ml)
1 pound ground lamb (454 g)
1 medium yellow onion, diced (about 150 g)
2 medium carrots, peeled and cut into ½-inch pieces (about 200 g)
2 celery stalks, diced (about 80 g)
3 garlic cloves, minced (about 9 g)
1 tablespoon tomato paste (16 g)
1 tablespoon all-purpose flour (8 g), optional, for a slightly thicker broth
1 teaspoon Worcestershire sauce (5 ml)
1 teaspoon dried thyme (about 1 g), or 1 tablespoon chopped fresh thyme (about 3 g)
1 bay leaf (about 0.2 g)
1½ pounds Yukon Gold potatoes, cut into ¾-inch chunks (680 g)
4 cups low-sodium beef or lamb broth (946 ml)
¾ teaspoon kosher salt (about 4 g), plus more to taste
¼ teaspoon ground black pepper (about 0.5 g), plus more to taste
1 cup frozen peas (145 g)
2 tablespoons chopped fresh parsley (about 8 g), for serving

Instructions

Prepare the vegetables. Dice the onion and celery, cut the carrots into small pieces, and chop the potatoes into similar-sized chunks so they cook evenly. Mince the garlic. Set out the broth, thyme, bay leaf, Worcestershire sauce, and peas before you start cooking.
Brown the lamb. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground lamb and break it into small pieces with a wooden spoon. Cook for 7 to 8 minutes, stirring occasionally, until no pink remains and the lamb is browned. Check the largest piece with a food thermometer; ground lamb needs to reach the USDA FSIS safe minimum temperature of 160°F (71°C). If the pot has a large amount of rendered fat, spoon off some, leaving about 1 tablespoon behind for flavor.
Soften the aromatics. Add the onion, carrots, and celery to the pot. Cook for 4 to 5 minutes, stirring, until the onion begins to soften. Stir in the garlic and tomato paste and cook for 30 seconds. If using flour, sprinkle it over the mixture and stir for about 1 minute so it coats the vegetables and cooks through rather than tasting raw.
Add the broth and potatoes. Pour in the broth and Worcestershire sauce, scraping the bottom of the pot to loosen browned bits. Add the potatoes, thyme, bay leaf, salt, and pepper. Stir and bring the liquid to a gentle boil, then reduce the heat to maintain a steady simmer.
Simmer until tender. Cover the pot loosely and simmer for 18 to 20 minutes, stirring once or twice so the potatoes cook evenly and do not stick. Start checking at 18 minutes: a paring knife should slide into a potato chunk without resistance, and the carrots should be tender but not falling apart. If the vegetables need more time, simmer for another 2 to 3 minutes.
Finish with peas. Remove and discard the bay leaf. Stir in the frozen peas and simmer uncovered for 2 minutes, just until they are hot and bright green. Taste the broth and add more salt or pepper if needed. If it seems thinner than you like, use the back of a spoon to gently mash a few potato pieces against the side of the pot, then stir them in.
Serve. Ladle the stew into warm bowls and scatter parsley over the top. Let it sit for a minute or two before serving; the broth will settle and the potatoes will hold their shape better than if the stew is vigorously stirred.

Tips

Keep the potato pieces even. Pieces around ¾ inch cook through in the stated simmer time. Larger chunks may need several extra minutes, while very small pieces can break down and make the broth starchy. Yukon Gold potatoes hold their shape while still giving the stew a pleasantly soft texture; red potatoes are another good choice.
Use a gentle simmer, not a hard boil. A rolling boil can knock the potatoes apart and make the lamb feel coarse. Once the broth starts bubbling, lower the heat until you see a few steady bubbles around the edge of the pot. Stir gently rather than scraping or crushing the vegetables.
Adjust the thickness to your preference. The optional flour gives the broth a little body, while leaving it out makes a lighter, more brothy stew. For a gluten-free version, skip the flour; mashing a few cooked potato pieces into the broth thickens it without another ingredient.
Season after simmering, too. Broth brands vary in saltiness, and the potatoes absorb seasoning as they cook. Start with the listed salt, then taste just before serving. If you use regular rather than low-sodium broth, reduce the added salt at first.

Serving Suggestions

Serve the stew hot in shallow bowls, with parsley added at the end for a fresh, herbal note. Irish soda bread, crusty bread, or simple dinner rolls are useful for soaking up the broth. For a more substantial meal, offer a green salad with a sharp vinaigrette or a side of buttered cabbage. The stew already contains lamb, potatoes, carrots, peas, and broth, so a simple side is usually enough.

If you are serving a group, keep the pot covered over very low heat for a short time after cooking, stirring occasionally. Avoid leaving it warm for an extended period; refrigerate leftovers within 2 hours. If the stew thickens as it stands, loosen individual bowls with a splash of hot broth or water rather than thinning the whole pot before storing it.

Variations

Use beef instead of lamb: Ground beef works in the same quantity and should also reach 160°F (71°C). It gives the stew a familiar, slightly less gamey flavor. For a version closer to traditional stew texture, use small cubes of lamb shoulder, but allow more time for them to become tender; that change will no longer fit the quick 50-minute schedule.

Add other root vegetables: Replace up to 1 cup of the potatoes with peeled parsnip or turnip cut into small chunks. They add a sweet or gently peppery note, and their cooking time is similar when the pieces are small. Keep enough potato in the pot to give the broth its hearty texture.

Make it gluten-free: Leave out the optional flour and check that the Worcestershire sauce and broth are labeled gluten-free. The stew will be a little less thick, but mashing a few potatoes into the broth gives it more body.

Change the herbs or vegetables: A teaspoon of dried rosemary can replace the thyme, though its flavor is stronger, so avoid adding extra. You can also add a cup of sliced mushrooms with the onion and carrots for a deeper savory flavor. Peas are a convenient finishing vegetable, but chopped green beans can be added with the potatoes and simmered until tender.

Storage and Reheating

Cool the stew promptly and refrigerate it in a shallow, covered container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The potatoes will absorb some broth as the stew sits, so expect it to be thicker the next day. Add a little water or broth when reheating if you prefer a looser consistency.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). Check the temperature with a food thermometer, especially when reheating a large serving. You can also microwave a serving in a covered, microwave-safe bowl, stirring halfway through and checking that it reaches 165°F (74°C).

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes. Thaw it in the refrigerator overnight, then reheat to 165°F (74°C). Potatoes can become somewhat softer after freezing and thawing, but the stew will still be suitable for reheating and serving.

Frequently Asked Questions

Is this an authentic traditional Irish stew?
It is a quick Irish-inspired adaptation rather than a claim to one definitive traditional recipe. Irish stew has many regional and family versions, often built around lamb or mutton and potatoes. This version uses ground lamb, peas, and a short simmer to make it practical for a weeknight.

Can I make this stew without ground lamb?
Yes. Ground beef is the easiest swap and uses the same cooking method and safe temperature of 160°F (71°C). Ground turkey can also be used, though it will taste leaner; add a little extra olive oil if the pot seems dry. Do not use the ground-lamb cooking time for large cubes of stew meat, which need longer to become tender.

Can I make it ahead?
Yes. Cook the stew, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavor stays savory, though the potatoes continue to soak up liquid. Reheat gently with a splash of broth and bring the portion to 165°F (74°C). If you are planning ahead by only a few hours, it is better to refrigerate the pot than leave it at room temperature.

Why are my potatoes still firm?
They may be cut larger than ¾ inch, or the pot may be simmering too gently to cook them through. Keep the stew at a steady simmer and check the potatoes with a knife every couple of minutes. Add a small amount of extra simmering time rather than turning the heat to high, which can break up the outside before the centers are tender.

Can I cook this in a slow cooker?
This recipe is designed for the stovetop, where the potatoes cook in about 20 minutes. For a slow cooker, brown the lamb and soften the aromatics in a pan first, then transfer them with the remaining ingredients except the peas. Cook until the potatoes are tender, following your appliance’s guidance; add the peas near the end. The longer method changes the timing, so use tenderness rather than the stovetop schedule to judge doneness.

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

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