Irish stew aux champignons is a hearty Irish-inspired lamb stew with potatoes, carrots, and browned mushrooms in a savory broth; champignons simply means mushrooms in French. Irish stew has many regional and family versions, and this mushroom-rich variation keeps the familiar one-pot comfort while adding earthy flavor and texture.
Ingredients
- 2½ lb (1.13 kg) boneless lamb shoulder, cut into 1½-inch (4 cm) cubes
- 1½ tsp (7.5 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola oil
- 2 tbsp (16 g) all-purpose flour; use a gluten-free blend or omit for a gluten-free stew
- 2 large yellow onions, chopped, about 2 cups (300 g)
- 2 ribs celery, chopped, about ¾ cup (80 g)
- 3 garlic cloves, minced, about 1 tbsp (9 g)
- 5 cups (1.2 L) low-sodium lamb or beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (2 g) fresh thyme leaves, or ¾ tsp (1 g) dried thyme
- 1 bay leaf
- 1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks
- 3 medium carrots, cut into 1-inch (2.5 cm) pieces, about 10 oz (300 g)
- 12 oz (340 g) cremini or white button mushrooms, cleaned and quartered
- 1 tbsp (15 ml) butter or oil, for browning the mushrooms
- 1 cup (150 g) frozen peas, optional
- 2 tbsp (8 g) chopped fresh parsley, for finishing
Instructions
- Prepare and season the lamb. Pat the lamb dry with paper towels so it browns rather than steams. Toss it with the salt and pepper, then sprinkle over the flour and turn the pieces to coat lightly. The flour helps the broth develop body; avoid piling it on, since excess flour can scorch during browning.
- Brown the meat, about 15 minutes. Heat the oil in a large, heavy Dutch oven or stew pot over medium-high heat. Brown the lamb in two or three batches, turning the pieces so several sides take on a deep golden color. Give each batch space; crowded meat releases moisture and will not brown well. Transfer browned pieces to a plate. If the pot has very dark, burnt flour residue, wipe it out carefully before continuing, but leave the browned bits behind.
- Soften the aromatics, about 5 minutes. Lower the heat to medium. Add the onion and celery and cook, stirring, until softened, about 4 minutes. Add the garlic and thyme and stir for 30 seconds, just until fragrant. Pour in a splash of broth and scrape the bottom of the pot to loosen the browned bits. Stir in the remaining broth, Worcestershire sauce, bay leaf, and browned lamb with any juices on the plate.
- Braise the lamb, 1 hour 45 minutes. Bring the broth just to a gentle simmer, then cover the pot and turn the heat to low. Small, steady bubbles are ideal; a rolling boil can make lamb tough and cause too much liquid to evaporate. Simmer for 1 hour 45 minutes, stirring once or twice and checking that the pot has not boiled dry. At the end of the braise, 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. Continue cooking until the meat is also becoming fork-tender; tenderness, not just temperature, makes a good stew.
- Add the potatoes and carrots, about 25 minutes. Stir the potatoes and carrots into the pot, cover, and simmer gently for about 25 minutes, until the vegetables are tender when pierced with a knife. Keep the pieces fairly large so they hold their shape. If using peas, stir them in for the final 2 minutes of this simmer.
- Brown the mushrooms while the vegetables cook. During the final 10 minutes of the vegetable simmer, heat the butter or oil in a wide skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if necessary. Let them brown before stirring, then cook for 8 to 10 minutes until they have released their moisture and are golden at the edges. Fold the mushrooms into the stew when the potatoes and carrots are tender. Remove the bay leaf, taste the broth, and adjust the salt and pepper.
- Rest and finish, 5 minutes. Take the pot off the heat, cover it, and let the stew stand for 5 minutes. This brief rest lets the broth settle and gives the meat time to meet the USDA rest guidance. Sprinkle with parsley and serve hot, making sure each bowl gets lamb, vegetables, mushrooms, and plenty of broth.
Tips
- Choose the right cut. Lamb shoulder has enough connective tissue and fat to become succulent during a slow braise. Boneless shoulder is convenient, while bone-in shoulder can add flavor; remove bones before serving and allow a little extra prep time. Lean leg meat can work, but it may become dry if cooked until very soft.
- Keep the simmer gentle. If the broth bubbles vigorously, lower the burner or move the pot to a smaller burner. A tight-fitting lid helps retain liquid. If the stew looks unusually thick before the vegetables are tender, add broth or water ¼ cup (60 ml) at a time.
- Brown mushrooms for flavor. Mushrooms contain a lot of water, so a crowded pan makes them steam. Use a broad skillet and cook in batches if needed. Cremini mushrooms taste a little deeper and earthier than white buttons, but either is easy to find and works well.
- Adjust the thickness without lumps. The flour coating and softening potatoes usually thicken the broth enough. For a thinner, more brothy bowl, add a little hot broth. For a thicker finish, mash a few cooked potato pieces against the side of the pot and stir them back in instead of adding uncooked flour directly.
Serving Suggestions
Serve this stew in warmed bowls with crusty bread, brown soda bread, or a simple whole-grain loaf for catching the broth. A spoonful of chopped parsley adds freshness, and a small pat of butter stirred into an individual bowl can make the broth feel richer without changing the whole pot. For a meal with something crisp alongside it, offer a green salad dressed with a mild cider or mustard vinaigrette. Keep the side dishes simple: the stew already has meat, potatoes, carrots, and mushrooms, so it does not need a second substantial starch.
If serving a group, bring the pot to the table and let people choose their preferred balance of broth and vegetables. Put extra pepper and bread on the side rather than making the whole pot highly seasoned; salt levels in broth brands vary, and diners can adjust their own bowls.
Variations
Use beef instead of lamb: Beef chuck is a practical substitute in the same quantity. It gives the stew a deeper, beefier flavor and may need a little more braising time to become tender, so judge by texture and add time in 15-minute increments. Keep the thermometer guidance for whole cuts of beef: USDA FSIS safe minimum is 145°F (63°C) followed by a 3-minute rest.
Make it meat-free: Replace the lamb with 1½ lb (680 g) additional mushrooms, such as a mix of cremini and portobello, and use vegetable broth. Brown the mushrooms in batches, then add them with the potatoes and carrots rather than braising them for hours. The result is a lighter vegetable stew with less of the rich, gelatinous body that lamb shoulder brings.
Add stout: Replace 1 cup (240 ml) of the broth with stout beer, adding it after the onions and celery soften. Let it simmer for 2 minutes before adding the remaining broth. Stout contributes a toasted, slightly bitter note; use extra broth if you prefer a milder taste or do not want alcohol in the dish.
Make it gluten-free: Omit the flour and use broth and Worcestershire sauce labeled gluten-free. The starch from the potatoes will thicken the liquid somewhat, or you can mash a few potato pieces into it near the end. This changes the broth from flour-thickened and smooth to a little more rustic, but the flavor remains satisfying.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. It often tastes fuller the next day as the broth and seasonings mingle, although potatoes may soften further. If the broth thickens in the refrigerator, that is normal; loosen it with a splash of water or broth when reheating.
For stovetop reheating, warm the amount you plan to eat in a covered saucepan over medium-low heat, stirring occasionally, until steaming throughout. Add liquid a little at a time if needed. For a single portion, use a microwave-safe bowl, cover it loosely, and stir partway through heating. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and avoid reheating the entire batch repeatedly. Freeze portions in airtight freezer containers for up to 2 to 3 months for best quality; thaw in the refrigerator before reheating. Potatoes can become softer after freezing, but the stew is still usable.
Frequently Asked Questions
Is Irish stew aux champignons a traditional Irish dish?
Irish stew is associated with Ireland and commonly features lamb or mutton, potatoes, and onions, with many versions using other vegetables. Aux champignons means “with mushrooms,” so this is best understood as a mushroom variation on a familiar Irish-style stew, not as the single definitive traditional recipe.
Can I make this stew ahead?
Yes. Make it a day ahead, cool it promptly, and refrigerate it. Reheat gently to 165°F (74°C). The flavors settle overnight, but the potatoes will soften slightly. If you want firmer potatoes, prepare the lamb and broth ahead, refrigerate, then add freshly cut potatoes and carrots while reheating and simmer until tender.
Why is my lamb still tough after braising?
It likely needs more time at a gentle simmer. Shoulder becomes tender as its connective tissue softens, and that can take longer depending on the size of the cubes and the cut. Keep the pot covered and cook in 15-minute increments, checking the largest piece with a fork. Add a little hot broth if the liquid level gets low.
Can I use dried mushrooms?
Yes. Soak 1 oz (28 g) dried mushrooms in 1 cup (240 ml) hot water until tender, usually 20 to 30 minutes. Lift them out, chop them, and strain the soaking liquid through a fine sieve or coffee filter to remove grit. Replace an equal amount of broth with the strained liquid. Dried mushrooms bring a more concentrated, savory flavor, so use them alongside fresh mushrooms or in place of part of the fresh quantity.
What potatoes hold their shape best?
Waxy potatoes such as Yukon Gold or red potatoes are dependable because they stay intact during simmering. Russet potatoes work if you like a thicker, softer stew, but they break down more readily. Cut whichever kind you use into similarly sized chunks so they cook at roughly the same pace.
Can I cook it in a slow cooker?
Yes, but brown the lamb and soften the onion mixture on the stovetop first for better flavor. Transfer those ingredients with the broth and seasonings to the slow cooker and cook on low until the lamb is tender, generally about 7 to 8 hours depending on the appliance. Add potatoes and carrots for the final 2 to 3 hours, and brown the mushrooms separately before stirring them in near the end. Slow cookers vary, so check that the vegetables are tender and the lamb is safely cooked before serving.
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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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