📝 About This Recipe
Rooted in the rugged landscapes of the Emerald Isle, this authentic Irish Stew is the ultimate expression of rustic comfort. Traditionally made with tender lamb, creamy potatoes, and sweet root vegetables, this dish relies on a low-and-slow simmer to create a naturally thick, silky gravy without the need for heavy thickeners. It is a soul-warming masterpiece that celebrates simple, high-quality ingredients and the timeless art of one-pot cooking.
🥗 Ingredients
The Meat
- 2 pounds Lamb shoulder (trimmed of excess fat and cut into 1.5-inch chunks)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Vegetable oil (for searing)
Vegetables and Aromatics
- 2 large Yellow onions (peeled and roughly chopped)
- 3 large Carrots (peeled and cut into thick rounds)
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 3 pieces Garlic cloves (minced)
- 1.5 pounds Russet potatoes (peeled and cut into large chunks)
- 1/4 cup Pearl barley (optional, for extra heartiness and thickness)
The Braising Liquid
- 4 cups Lamb or beef stock (high quality, low sodium)
- 3 sprigs Fresh thyme (tied together with kitchen twine)
- 2 pieces Bay leaves (dried)
- 1/4 cup Fresh parsley (finely chopped, for garnish)
👨🍳 Instructions
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1
Pat the lamb chunks thoroughly dry with paper towels; this ensures a deep, flavorful sear rather than steaming the meat. Season generously with salt and pepper.
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2
Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pan, brown the lamb on all sides until a rich golden-brown crust forms (about 5-7 minutes per batch). Remove the meat to a plate and set aside.
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4
Reduce the heat to medium. In the same pot, add the chopped onions and leeks, using a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan.
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5
Sauté the onions and leeks for 5-6 minutes until softened and translucent. Add the minced garlic and cook for just 1 minute until fragrant.
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6
Return the browned lamb and any accumulated juices back into the pot. Stir in the carrots and the pearl barley if using.
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7
Pour in the stock until the ingredients are just covered. Add the thyme sprigs and bay leaves.
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8
Bring the liquid to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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9
Simmer very gently for 1 hour. The liquid should barely bubble to keep the meat tender.
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10
Add the potato chunks to the pot. Gently push them down into the liquid. Cover again and continue to simmer for another 45-60 minutes.
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11
Check the lamb for tenderness; it should yield easily to a fork. Some of the potatoes should have started to break down at the edges, naturally thickening the stew.
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12
Remove the thyme sprigs and bay leaves. Taste the broth and adjust the seasoning with additional salt or pepper if necessary.
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13
Let the stew rest off the heat for 10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly more.
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14
Ladle into deep, warmed bowls and garnish generously with fresh chopped parsley.
💡 Chef's Tips
Use lamb shoulder or neck rather than leg; these cuts have more connective tissue that breaks down into gelatin, creating a superior mouthfeel. Don't rush the browning of the meat—that caramelization is where the depth of flavor in the broth originates. For a more traditional 'white' stew, skip the browning of the meat and onions entirely, simply simmering them in the stock from the start. If the stew is too thin, mash a few of the cooked potato chunks against the side of the pot and stir them back into the liquid. Make this a day in advance; like all stews, the flavor improves significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Serve with thick slices of warm Irish Soda Bread slathered in salted Kerrygold butter. Pair with a pint of creamy Guinness or a glass of robust Irish Red Ale. A side of buttery mashed rutabaga or boiled cabbage provides a lovely textural contrast. For a bright finish, serve with a small side salad of bitter greens tossed in a light vinaigrette.