Irish Stew and Bread: A Traditional, Hearty Supper

Irish stew is a traditional Irish braise of lamb, potatoes, onions, and stock, served here with a round of homemade soda bread. The stew simmers until the lamb is tender and the potatoes help thicken the broth; the quick bread bakes without yeast, making it a practical companion for soaking up every last spoonful.

There are regional and family versions of Irish stew: some include carrots, while others keep the ingredient list especially spare. This version includes carrots for sweetness and color, and uses lamb shoulder for a rich, tender result. The soda bread is mixed shortly before baking, so it can go into the oven as soon as the stew is ready.

Ingredients

2 lb (900 g) boneless lamb shoulder, cut into 1½-inch (4 cm) chunks
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil
2 large yellow onions, about 12 oz (340 g), peeled and cut into wedges
2 tbsp (16 g) all-purpose flour
5 cups (1.2 L) low-sodium lamb or chicken stock
1½ lb (680 g) waxy potatoes, such as Yukon Gold, peeled if desired and cut into 1½-inch (4 cm) chunks
3 medium carrots, about 10 oz (280 g), cut into 1-inch (2.5 cm) pieces
2 bay leaves
1 tsp (2 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
¼ cup (10 g) chopped fresh parsley, divided
4 cups (500 g) all-purpose flour, plus a little for shaping
1½ tsp (7 g) baking soda
1½ tsp (9 g) fine salt
1¾ cups (420 ml) cold buttermilk
1 tbsp (15 ml) milk, for brushing the loaf, optional

Instructions

Prepare the stew ingredients. Pat the lamb dry with paper towels, then season it with 1 teaspoon (6 g) of the salt and the pepper. Cut the onions, potatoes, and carrots, and measure the stock, flour, herbs, and bread ingredients. Keep the flour and baking soda for the bread separate from the flour used to thicken the stew. This initial preparation takes about 30 minutes.
Brown the lamb. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches so the pieces are not crowded, brown the lamb on two or three sides, about 5 minutes per batch. Transfer each batch to a plate. Browning adds savory flavor, but the lamb does not need to cook through at this stage. If the pot becomes dry, add a small splash of oil rather than letting the fond burn.
Soften the onions and start the broth. Reduce the heat to medium. Add the onion wedges and cook for 4 to 5 minutes, stirring and scraping up browned bits. Sprinkle in the stew’s 2 tablespoons (16 g) of flour and stir for 1 minute. Pour in the stock gradually, stirring to prevent lumps, then return the lamb and any collected juices to the pot. Add the bay leaves and thyme.
Simmer the lamb. Bring the liquid just to a simmer, then lower the heat so it bubbles gently. Cover the pot with the lid slightly ajar and cook for 45 minutes. Stir once or twice and check that the liquid is not boiling hard; a vigorous boil can make the meat less tender and break up the vegetables later.
Add the vegetables and finish the stew. Stir in the potatoes and carrots. Cover slightly ajar and simmer gently for another 40 minutes, or until the lamb is tender and the potatoes are easily pierced with a knife. Check a thick 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. This long braise should take the lamb beyond that point; remove the pot from the heat and let it stand for at least 3 minutes before serving. If the broth is thinner than you like, uncover the pot for the final 10 minutes of simmering. Taste and adjust the salt and pepper.
Mix the soda bread while the stew finishes. As the stew reaches the end of its simmer, heat the oven to 400°F (200°C). Line a baking sheet with parchment. Whisk the 4 cups (500 g) flour, baking soda, and 1½ teaspoons (9 g) salt together in a large bowl. Make a well in the center, pour in the buttermilk, and stir with a fork until a shaggy dough forms. It should be soft and slightly sticky, not wet enough to pour. Add a spoonful of flour if it is unusually sticky, or a small splash of buttermilk if dry flour remains.
Shape and bake the loaf. Turn the dough onto a lightly floured surface and bring it together with a few gentle folds; avoid kneading it smooth, which can make soda bread tough. Shape it into a round about 7 inches (18 cm) across and place it on the baking sheet. Cut a deep cross in the top with a sharp knife, taking care not to cut all the way through. Brush with milk if you like a more golden crust. Bake for about 40 minutes, until the loaf is deeply golden and sounds hollow when tapped underneath. Transfer to a rack and let it cool for at least 10 minutes before slicing. Serve the bread warm with the stew.

Tips

Choose a braising cut. Lamb shoulder has enough connective tissue to become tender during a gentle simmer. If shoulder is unavailable, use lamb stew meat from a suitable braising cut; lean leg meat can dry out more easily, so check it earlier and stop cooking once tender.
Keep the simmer gentle. Small, occasional bubbles are ideal. If the stew boils hard, lower the heat and add a little stock or water if too much liquid evaporates. Keep the pot partly covered so the broth reduces slightly without drying out.
Handle the soda bread lightly. Stir just until the dough comes together and get it into the oven promptly. Baking soda begins reacting when it meets the acidic buttermilk, so a long wait can leave the loaf less risen. A rough, rustic surface is normal.
Use a practical buttermilk substitute if needed. Stir 1 tablespoon (15 ml) lemon juice or white vinegar into enough milk to make 1¾ cups (420 ml), then let it stand for 5 to 10 minutes. It will work in the dough, though the bread may be a little less tangy and its texture may differ slightly from bread made with cultured buttermilk.

Serving Suggestions

Ladle the stew into warm bowls, making sure each serving gets a good share of lamb, potatoes, carrots, and broth. Scatter the remaining parsley over the top for a fresh, herbal finish. Put the soda bread on the table in thick slices, either alongside the bowls or in a basket, with butter for spreading. Its sturdy crumb is particularly useful for catching the broth at the bottom of the bowl.

The meal is filling on its own, but a simple green side can add contrast. Try steamed cabbage, buttered peas, or a crisp salad dressed with a sharp vinaigrette. If you are serving a larger group, set out extra bread and a small dish of softened butter. A little black pepper at the table is a good finishing touch; extra salt is best added to individual servings after tasting.

Variations

More traditional and spare: Leave out the carrots and use an additional 10 ounces (280 g) of potatoes. Some versions of Irish stew focus mainly on lamb, onions, potatoes, and herbs. The result is less sweet and colorful, with a more direct lamb-and-potato flavor.

Use mutton: Mutton is an older sheep’s meat with a stronger flavor than lamb and may need more time to become tender. Keep the simmer gentle and cook until the meat is fork-tender, adding stock if the pot reduces too much. Do not rely only on the recipe’s clock; the cut and size of the pieces affect the timing.

Make a thicker broth: Mash a few cooked potato pieces against the side of the pot and stir them back in. This thickens the liquid without adding cream or changing the stew’s character. For a thinner, more brothy result, use a little extra stock and avoid mashing the potatoes.

Change the bread: For a more rustic loaf, replace up to 1 cup (125 g) of the white flour with whole-wheat flour. The bread will taste nuttier and may be denser; add a tablespoon or two of buttermilk if the dough feels dry. This recipe is for quick soda bread, not yeast-risen brown bread, which has a different method and texture.

Storage and Reheating

Refrigerate leftover stew and bread within 2 hours of cooking. Store the stew in a covered container in the refrigerator for 3 to 4 days. Keep the bread separate in an airtight bag or container at room temperature for up to 2 days; for longer storage, freeze it well wrapped for up to 2 months. You can also freeze the stew in meal-sized portions for up to 3 months for best quality. Thaw frozen stew in the refrigerator.

Reheat stew on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or stock if it has thickened. Heat until steaming throughout and check with a food thermometer that leftovers reach 165°F (74°C). In a microwave, cover the bowl loosely, stir partway through, and check the center temperature. Warm bread in a 300°F (150°C) oven for about 8 to 10 minutes, or toast individual slices. Avoid reheating the whole loaf repeatedly, which can dry it out.

Frequently Asked Questions

Can I make Irish stew ahead?
Yes. Cook the stew a day ahead, cool it promptly, and refrigerate it in a covered container. The flavors settle as it rests, and the fat may be easier to remove once chilled. Reheat gently until it reaches 165°F (74°C), then make or warm the bread shortly before serving for the best texture.

Can I use beef instead of lamb?
Yes, use beef chuck cut into similar-sized chunks and follow the same browning and simmering method. The flavor will no longer be that of a lamb-based Irish stew, but the braising technique works well. Cook until the beef is tender, since the time can vary with the cut and size of the pieces.

Why is my soda bread dense?
Common causes are overworking the dough, old baking soda, or letting the mixed dough sit before baking. Check that the baking soda is fresh, stir only until the ingredients come together, and shape the loaf with light hands. The dough should be soft; adding too much extra flour can also make the crumb heavy.

Can I make the stew without flour?
Yes. Leave out the 2 tablespoons of flour used to thicken the broth. The stew will be thinner, but potatoes naturally release some starch as they cook. For a slightly thicker broth without flour, mash a few softened potato chunks into the liquid near the end.

How do I know when the lamb is tender?
A fork should slide into a piece easily, and the meat should yield when gently pressed. The USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C) followed by a 3-minute rest, but braised shoulder usually needs more cooking than that to become tender. If it is still chewy, keep it at a gentle simmer and check again in 10 to 15 minutes.

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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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