📝 About This Recipe
This soul-warming Irish Stew is a masterclass in simplicity and rustic elegance, rooted in the windswept hills of the Irish countryside. By slow-simmering tender grass-fed lamb with earthy root vegetables and a hint of fresh thyme, we create a rich, naturally thickened broth that captures the essence of comfort. It is an honest, one-pot celebration of heritage that transforms humble ingredients into a deeply flavorful and satisfying masterpiece.
🥗 Ingredients
The Meat
- 3 pounds Lamb shoulder (trimmed of excess fat and cut into 1.5-inch chunks)
- 1/4 cup All-purpose flour (for dredging)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Vegetables and Aromatics
- 2 large Yellow onions (thickly sliced)
- 4 large Carrots (peeled and cut into 1-inch rounds)
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 2 large Russet potatoes (peeled and cut into small cubes to help thicken the sauce)
- 1.5 pounds Yukon Gold potatoes (peeled and cut into large 2-inch chunks for texture)
- 3 cloves Garlic (smashed and minced)
The Braising Liquid
- 4 cups Lamb or Beef stock (high quality or homemade)
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 2 pieces Bay leaves (dried)
- 3 tablespoons Vegetable oil (for searing)
- 1/4 cup Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by patting the lamb chunks dry with paper towels; moisture is the enemy of a good sear. In a large bowl, toss the lamb with flour, salt, and pepper until evenly coated.
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2
Heat 2 tablespoons of oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the lamb until deeply browned on all sides, about 5-7 minutes per batch.
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3
Remove the browned lamb to a plate and set aside. Lower the heat to medium and add the remaining tablespoon of oil if the pot looks dry.
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4
Add the sliced onions and leeks to the pot. Sauté for 5-6 minutes until they soften and begin to pick up the brown bits (fond) from the bottom of the pan.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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6
Pour in about half a cup of the stock and use a wooden spoon to scrape every bit of flavor off the bottom of the pot.
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7
Return the lamb and any accumulated juices back to the pot. Add the small cubes of Russet potatoes; these will break down during cooking to create a naturally thick, velvety gravy.
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8
Add the carrots, thyme sprigs, and bay leaves. Pour in the remaining stock until the ingredients are just barely covered.
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9
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover with a tight-fitting lid and let it cook undisturbed for 60 minutes.
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10
After an hour, add the large chunks of Yukon Gold potatoes. These are waxy and will hold their shape, providing a hearty bite to the finished stew.
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11
Cover and continue to simmer for another 45-60 minutes, or until the lamb is fork-tender and the Yukon Gold potatoes are soft.
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12
Remove the thyme stems and bay leaves. Taste the broth and adjust the seasoning with additional salt and pepper if necessary.
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13
Turn off the heat and let the stew rest for 10 minutes before serving; this allows the flavors to settle and the sauce to thicken slightly.
💡 Chef's Tips
Always sear the meat in small batches; crowding the pan causes the meat to steam rather than brown, losing that deep umami flavor. Using two types of potatoes is a professional secret: Russets provide the starch to thicken the broth, while Yukon Golds provide the texture. If you can't find lamb shoulder, mutton is traditional and offers a deeper flavor, though it may require an extra 30-45 minutes of simmering. For an even deeper flavor profile, try making the stew a day in advance; the flavors develop beautifully overnight in the refrigerator. Don't skip the leeks—they provide a subtle sweetness and complexity that onions alone cannot achieve.
🍽️ Serving Suggestions
Serve in deep, warmed ceramic bowls to keep the stew hot until the last bite. Pair with a thick slice of warm Irish Soda Bread slathered in salted Irish butter for the ultimate experience. A pint of creamy Guinness or a dry Irish stout perfectly complements the richness of the lamb. For a lighter pairing, a crisp glass of Sauvignon Blanc offers a bright acidity that cuts through the savory broth. Garnish generously with fresh parsley right before serving for a pop of color and freshness.