Irish Stew Original Recipe with Lamb and Potatoes

Irish stew is a traditional Irish dish of lamb or mutton gently simmered with potatoes and onions until the meat is tender and the broth is savory. This classic-style version keeps the ingredient list simple; regional and family recipes vary, and carrots are common in many modern versions.

Ingredients

2½ lb (1.1 kg) bone-in lamb shoulder or lamb neck, cut into roughly 1½-inch (4 cm) pieces
2½ lb (1.1 kg) potatoes, peeled and cut into large, even chunks
2 medium yellow onions (about 10½ oz/300 g), peeled and sliced
6 cups (1.4 L) cold water
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 small bay leaf (optional)
2 tbsp (8 g) chopped fresh flat-leaf parsley, plus extra for serving

Instructions

Prepare the lamb and vegetables. Trim away thick, hard pieces of surface fat from the lamb, but leave a little marbling for flavor. Cut the potatoes into chunks of similar size so they cook evenly; larger pieces are less likely to collapse during the long simmer. Keep the lamb, potatoes and onions separate for now.
Start the broth. Put the lamb in a large, heavy pot or Dutch oven and add the cold water. Set the pot over medium heat and bring it just to a simmer, which should take about 5 minutes once the water begins to warm. As gray foam rises, skim it off with a spoon. A gentle simmer keeps the broth clearer than a hard boil.
Simmer the lamb with the onions. Add the sliced onions, salt, pepper and bay leaf, if using. Reduce the heat so that small bubbles rise steadily but the liquid does not boil vigorously. Cover the pot with the lid slightly ajar and simmer for 85 minutes, checking occasionally that the liquid is barely bubbling. If it drops below the level of the meat, add a little hot water.
Check the meat and add the potatoes. Use a food thermometer to check a thick piece of lamb, avoiding the bone. The USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C), followed by a 3-minute rest; the lamb should also be tender enough to pierce easily with a fork. Once it has reached the safe temperature, add the potatoes and stir gently so they settle into the broth. If the meat is not yet tender, keep simmering it and check again before adding the potatoes.
Finish cooking the stew. Cover the pot slightly ajar and simmer gently for 40 minutes, or until the potatoes are tender when pierced with a knife and the lamb is soft. Avoid frequent vigorous stirring, which can break the potatoes apart. A few potatoes may soften into the liquid and thicken it naturally; that is welcome in this style of stew.
Season and serve. Remove the bay leaf. Taste the broth and add salt or pepper as needed. Stir in the chopped parsley, then let the stew stand off the heat for 3 minutes before ladling it into warm bowls. Include meat, potatoes and broth in each serving.

Tips

Choose a suitable cut. Lamb shoulder and neck contain connective tissue that becomes tender during a slow simmer, and bone-in pieces add flavor to the broth. Mutton, when available, is a traditional choice with a stronger flavor and may need extra cooking time. Boneless shoulder works too, though the broth will be a little less rich; cut it into evenly sized pieces and use the same method.
Keep the heat low. A rolling boil can make the meat tougher and cause the potatoes to break up before they are cooked through. Aim for a quiet simmer. If the surface is bubbling rapidly, turn the heat down and move the pot to a cooler burner for a moment.
Choose potatoes for the texture you want. Floury potatoes, such as russets, tend to soften and thicken the broth. Waxy potatoes hold their shape better. Either is suitable; for a middle ground, use all-purpose potatoes and cut them into generous chunks.
Do not thicken it with flour by default. The softened potatoes give the broth body without a separate thickener. If you prefer a clearer, thinner broth, use waxy potatoes and handle them gently. If it is thicker than you like, loosen it with a splash of hot water and adjust the seasoning.

Serving Suggestions

Serve Irish stew hot in deep bowls, with plenty of the cooking broth and a scattering of fresh parsley. A slice of brown soda bread or crusty bread is useful for soaking up the liquid. If you want a fuller table, offer a simple green salad or lightly cooked cabbage alongside; both add freshness without competing with the stew’s mild, savory flavor.

The pot is substantial enough to serve as a complete meal, so keep extra sides modest. Set out salt and black pepper for the table, since the broth’s seasoning can taste different once it is ladled into individual bowls. If serving family-style, use a broad spoon to lift the tender potatoes and lamb carefully rather than stirring the whole pot repeatedly.

Variations

Add carrots: Carrots appear in many contemporary Irish stew recipes, although the simplest traditional versions are often centered on lamb or mutton, potatoes and onions. For a sweeter, more colorful pot, add 2 medium carrots (about 5 oz/150 g), peeled and cut into thick pieces, with the potatoes. They should become tender during the final 40-minute simmer.

Use stock instead of water: Replace up to 2 cups (475 ml) of the water with low-salt lamb or chicken stock. Stock makes a more pronounced, savory broth, so taste before adding extra salt. Using all stock can make the result taste heavier and saltier than the restrained, clean broth of the basic version.

Make a boneless version: Use 2 lb (900 g) boneless lamb shoulder cut into 1½-inch (4 cm) pieces. The method stays the same, but the broth may have less depth without bones. Keep the simmer gentle and check the largest piece with a thermometer; cooking time can vary with the size and shape of the pieces.

Try mutton: Mutton gives the stew a deeper, more assertive flavor than young lamb and is a traditional option. It can take longer to soften, so simmer until fork-tender before adding the potatoes, then allow extra time if needed. The listed timing is for lamb shoulder or neck, not a guarantee for every cut of mutton.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large pot among shallow containers so it cools faster. Store covered in the refrigerator for 3–4 days. The potatoes may absorb broth as the stew sits, so the chilled leftovers can seem thicker than they were on the first day.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir occasionally and add a little water if the broth has thickened. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Bring stovetop portions to a gentle simmer, but avoid prolonged boiling, which can break down the potatoes.

For longer storage, freeze the stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion and label the container with the date. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Potatoes can become softer or slightly grainy after freezing, but the stew remains suitable to eat when handled and reheated safely.

Frequently Asked Questions

Is this the one original Irish stew recipe?
There is no single fixed recipe that represents every Irish household or region. Lamb or mutton with potatoes and onions is the familiar traditional foundation, while the amount of broth, the cut of meat and additions such as carrots vary. This recipe follows the simple lamb-and-potato approach.

Can I brown the lamb first?
You can, but browning is not necessary for this method. A classic-style stew can be made by simmering the meat directly in water, which gives a lighter broth and keeps the process straightforward. Browning in a little oil first creates deeper roasted flavors and a darker broth, so it changes the character rather than improving or correcting the recipe.

Why is my broth thin?
The broth is meant to be spoonable rather than gravy-thick. Some potatoes release more starch than others, and cutting or stirring them can thicken the pot further. If you want more body, gently mash one or two cooked potato pieces against the side of the pot and stir them in. For a thinner broth, add hot water a little at a time.

Can I make Irish stew ahead?
Yes. Cook it, cool it promptly and refrigerate it for up to 3–4 days. The flavors settle as it rests, though the potatoes will absorb some liquid. Reheat gently with a splash of water if needed, and bring the leftovers to 165°F (74°C) before serving.

Can I make this in a slow cooker?
Yes, but the cooking schedule will differ. Brown the lamb first if you want that flavor, then transfer it with the onions and water to the slow cooker. Cook until the lamb is tender, adding the potatoes later so they do not become mushy; appliance temperatures and timings vary, so check both tenderness and the safe internal temperature. The stovetop method above gives more direct control over the simmer and potato texture.

What should I do if the lamb is still tough?
Continue simmering it gently and check again after 10–15 minutes. Toughness usually means the connective tissue needs more time to soften, rather than that the heat should be turned up. If you have already added the potatoes, keep the simmer especially gentle and lift out any potatoes that are fully tender so they do not disintegrate while the meat finishes.

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).