Irish stew is a slow-simmered lamb-and-potato dish from Ireland, usually built around lamb or mutton, onions and potatoes, with carrots included in many modern and family versions. This recipe browns lamb shoulder for extra depth, then lets the potatoes soften into a hearty broth; it is warming, straightforward to make, and flexible enough for different household traditions.
Ingredients
- 2½ lb (1.13 kg) boneless lamb shoulder, trimmed and cut into 1½-inch (4 cm) pieces
- 2 tbsp (30 ml) neutral oil, such as rapeseed or canola oil
- 2 medium yellow onions, about 10 oz (280 g), peeled and cut into wedges
- 3 medium carrots, about 10 oz (280 g), peeled and cut into thick coins
- 2 celery stalks, about 3 oz (85 g), sliced; optional, for a more aromatic broth
- 5 cups (1.2 L) low-sodium lamb or beef stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme, or 4 small fresh thyme sprigs
- 2½ lb (1.13 kg) floury potatoes, such as russets or Maris Piper, peeled
- 1½ tsp (9 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- ¼ cup (15 g) finely chopped flat-leaf parsley
Instructions
- Prepare the ingredients. Pat the lamb dry with paper towels; dry surfaces brown more readily than damp ones. Cut the onions, carrots and celery, and slice about half the potatoes into ¼-inch (6 mm) rounds. Cut the rest into roughly 1-inch (2.5 cm) chunks. Keeping the potato cuts different gives the stew both pieces that hold their shape and smaller pieces that soften into the broth. Set a large, heavy lidded pot or Dutch oven on the stove.
- Brown the lamb. Heat the oil over medium-high heat. Working in two or three batches so the pieces have space, brown the lamb on several sides, about 8 to 10 minutes total. Transfer each batch to a plate as it browns. Avoid crowding the pot: packed meat releases moisture and steams instead of developing a browned surface. If the bottom becomes very dark rather than simply browned, lower the heat before the next batch.
- Soften the vegetables. Add the onions, carrots and celery to the same pot and cook for about 5 minutes, stirring and scraping up the browned bits. Return the lamb and any juices to the pot. Pour in the stock, then add the bay leaves, thyme, salt and pepper. Bring the liquid to a gentle simmer, scraping the base once more so the flavorful browned residue dissolves into the broth.
- Simmer until the lamb begins to tenderize. Cover the pot, reduce the heat to low and simmer gently for 1 hour 20 minutes. Check occasionally to make sure the liquid is barely bubbling rather than boiling hard; a vigorous boil can make the meat tougher and break the vegetables apart. If the stew seems low on liquid, add a little hot water or stock. The lamb should be starting to yield when pressed with a fork, but it may not yet be fully tender.
- Add the potatoes. Arrange the potato chunks in the broth first, then lay the potato rounds across the top, overlapping them slightly. Press the rounds down gently so they touch some of the liquid, but do not stir them vigorously. Cover and simmer for about 40 minutes, until the potatoes are tender and the lamb is easy to pull apart with a fork. The smaller pieces will partly break down and thicken the broth naturally.
- Check doneness and season. Check a large piece of lamb with a food thermometer; the USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C) with a 3-minute rest, and this long-simmered stew should be tender well beyond that point. Remove the pot from the heat and leave it covered for 3 minutes to complete the rest. Taste the broth and adjust the salt and pepper. Remove the bay leaves and thyme stems if using fresh thyme.
- Finish and serve. Sprinkle the chopped parsley over the stew. If you prefer a thicker broth, mash a few potato pieces against the side of the pot and stir gently; if it is thicker than you like, loosen it with a splash of hot stock. Ladle into warm bowls, making sure each serving gets lamb, vegetables, potatoes and broth.
Tips
- Choose a cut suited to slow cooking. Lamb shoulder has enough connective tissue and fat to become tender during a long simmer. Boneless leg can work, but it is leaner and may taste less rich; check it early and avoid cooking it until it dries out. Mutton, where available, is a traditional option with a deeper flavor and may need additional simmering to become tender.
- Use floury potatoes for a naturally hearty broth. Russets or Maris Piper soften more readily than waxy potatoes. If you only have waxy potatoes, cut some into small cubes to help thicken the liquid and keep the rest larger so they retain their shape. Do not vigorously stir once the sliced potatoes are on top.
- Keep the simmer gentle and the lid on. Too much heat evaporates the broth and can leave the meat firm before it becomes tender. If the pot is bubbling rapidly, lower the burner. A heavy pot holds heat well, so make small adjustments and check the liquid level rather than repeatedly lifting the lid.
- Make the salt level easy to control. Low-sodium stock is useful because stock brands vary in saltiness and the broth reduces slightly as it cooks. If you have only regular stock, begin with less added salt, then taste at the end. Add salt in small pinches; it is easier to add than to correct an overly salty stew.
Serving Suggestions
Serve Irish stew hot in deep bowls, with plenty of broth and a scatter of parsley. A slice of sturdy brown bread or soda bread is useful for dipping and makes the meal feel complete without competing with the lamb and potatoes. If you want a green side, offer buttered cabbage, peas or simply cooked greens; keep the seasoning gentle so the side does not overwhelm the stew.
For a casual meal, put the pot on the table and let everyone choose the balance of meat, vegetables and broth they prefer. The stew is filling on its own, so a small side salad with a sharp, simple dressing can provide contrast. If serving guests, warm the bowls first and add the parsley just before serving so it stays bright. Keep extra stock nearby for anyone who likes a looser bowl.
Variations
Irish stew varies by region, household and era; there is no single ingredient list that represents every version. Carrots are common in many recipes but are omitted in others, and celery is an optional addition here rather than a defining ingredient. For a simpler preparation, leave out the celery and use only lamb, onions, potatoes and seasoning. For a more traditional, deeper flavor, use mutton if you can find it, allowing extra cooking time if needed.
If lamb is unavailable, beef chuck makes a satisfying slow-cooked stew, though the result will taste different and should not be presented as the same traditional dish. For a meat-free variation, replace the lamb with 1½ lb (680 g) of thickly sliced mushrooms and use vegetable stock; cook the mushrooms until browned, then simmer the vegetables for about 30 minutes before adding the potatoes. The broth will be lighter and the texture less meaty. You can also add a small handful of chopped leek with the onions, or finish with extra parsley, but keep additions modest if you want the potato and lamb flavors to remain central.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Divide the stew into shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The potatoes will continue to absorb broth as the stew sits, so it may be thicker the next day; that is normal. Stir in a little water or stock while reheating to bring it back to the consistency you like.
Reheat only the amount you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring occasionally for even heating. Leftovers should reach 165°F (74°C); check the center with a food thermometer. Bring stovetop portions to a gentle simmer after they are hot, but do not boil them hard, which can break down the potatoes. Freeze cooled portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the potatoes may be softer after freezing.
Frequently Asked Questions
Can I make Irish stew ahead of time?
Yes. Make it a day ahead, cool it promptly and refrigerate it in a covered container. The flavors settle as it rests, while the potatoes absorb some of the broth. Reheat gently to 165°F (74°C), adding stock or water if the stew has thickened. Add fresh parsley after reheating rather than before chilling.
Do I have to brown the lamb?
No. Some traditional preparations simmer the meat without browning it, which gives a paler, more delicate broth. Browning is used in this version for extra savory flavor, but you can skip it and proceed with the onions and stock. If skipping, the stew may need a little more seasoning at the end because it will lack the browned bits from the pot.
What potatoes work best?
Floury potatoes, including russets or Maris Piper, are especially useful because some soften and thicken the broth while larger pieces remain substantial. Yukon Gold potatoes are a good, widely available alternative with a creamier texture and pieces that hold together somewhat better. With waxy potatoes, cut a portion smaller to help give the broth body.
Can I cook this in a slow cooker?
Yes, though the texture will differ slightly. Brown the lamb and soften the vegetables in a pan first for better flavor, then transfer them with the stock and seasonings to the slow cooker. Cook on low until the lamb is tender, usually about 7 to 8 hours, adding the potatoes for the final 2 to 3 hours so they do not turn completely soft. Check the lamb for safe doneness and season at the end.
Why is my stew thin, or why did the potatoes fall apart?
A thin broth can be thickened by mashing a few potato pieces and stirring them in, or by simmering the stew uncovered briefly. Potatoes may fall apart if they are very floury, cut too small, stirred often or cooked at a hard boil. Use larger pieces for the top layer, keep the simmer gentle and handle them carefully. Even if some break down, they contribute to the stew’s characteristic hearty texture.
Related
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).