Easy Irish Lamb Stew

Irish Lamb Stew is like a cozy hug from the inside out, a soul-warming mix of tender lamb, hearty vegetables, and a beautifully savory broth that’s rich with tradition. Think of it as a simple dish that manages to transform your everyday dinner into something heart-stirring. There’s something almost magical about letting those humble ingredients mingle and simmer into perfection. This recipe is your ticket to a little adventure across the Atlantic without leaving your kitchen.

In our family, this stew holds a special place, partly because even my picky eater of a husband can’t say no to it. Memories pop up of us huddling around our tiny kitchen table on rainy days, tearing warm chunks of bread to scoop up every last drop. The aroma alone is enough to make anyone stop in their tracks and wonder if they’ve just stepped into their Grammy’s old kitchen. It’s that classic, folksy charm that keeps it a regular on our menu.

How to Make It

Alright, picture this. It’s just you in the kitchen — your kitchen kingdom. Start by lightly searing your lamb bits so they get that delicious brown crust. In goes the most fragrant symphony of garlic, onions, and some love (seasoning). Sauté until the onions are translucent, like those goals in life you’ve almost dotted. Add in the veggies — carrots, potatoes — honest, you can’t overdo the veg. Let it all dive into a cozy simmer Jacuzzi of broth and beer till they’re all a glorious stew family.

✔Ingredient Notes

– Lamb: If it sounds fancy, just remember, it’s super tender and adds a depth that chicken just can’t.
– Potatoes: They’re the sponges in this dish, soaking all that stew-flavor goodness.
– Guinness or Ale: Adds a rich depth. But let’s be real, just pick one you secretly like to sneak a sip of while cooking.

✔Recipe Steps

1. Brown the lamb cubes on all sides in a large pot.
2. Add chopped onions and minced garlic; cook until onions are soft.
3. Stir in carrots and potatoes for that healthy pop of color.
4. Pour in broth and a good splash of Guinness.
5. Season generously, like you mean it, then cover and simmer until tender.
6. Serve hot and just dive into the comfort.

What to Serve It With

– A loaf of crusty bread.
– Simple green salad.
– Red wine or a cold beer, because why not?

✔Tips & Mistakes

– Don’t rush the simmer; it’s worth the wait.
– Taste, taste, taste as you season. Your stew, your rules.

✔Storage Tips

In the fridge, this beauty will be your best friend for up to 3 days. But let’s be honest, if you eat it cold or in the morning (breakfast stew, anyone?), it’ll still slap. To freeze, store in airtight containers and be your future self’s hero.

✔Variations and Substitutions

– Swap lamb for beef if it’s all you’ve got, or stick with lamb for that authentic feel.
– No ale? Just double the broth or sneak in some wine.
– Add a sprinkle of thyme or rosemary for that fragrant herbiness.

Frequently Asked Questions

Easy Irish Lamb Stew

A hearty and flavorful Irish lamb stew slow-cooked with tender vegetables and herbs, perfect for cozy dinners.

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Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb lamb shoulder, cubed
• ▢ 1.5 cup beef broth
• ▢ 4 medium carrots, peeled and sliced
• ▢ 3 medium potatoes, peeled and cubed
• ▢ 1 medium onion, chopped yellow or white
• ▢ 2 cloves garlic, minced
• ▢ 1 tbsp tomato paste
• ▢ 1 tsp dried thyme
• ▢ 1 tsp dried rosemary
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1.5 tsp salt
• ▢ 2 tbsp all-purpose flour for dredging
• ▢ 2 tbsp vegetable oil
• ▢ 1 cup frozen peas added at end

Instructions

Preparation Steps

• Pat the lamb cubes dry, then toss them with flour, salt, and pepper until coated evenly.
• Heat vegetable oil in a large pot over medium-high heat. Brown the lamb in batches until golden on all sides; transfer to a plate.
• Add the chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
• Stir in tomato paste, thyme, and rosemary; cook for 2 minutes to develop flavor.
• Return the lamb to the pot, pour in beef broth, and bring to a simmer.
• Cover the pot and simmer gently for 1 hour 45 minutes, stirring occasionally.
• Add carrots and potatoes, cover, and cook for another 30 minutes until vegetables are tender.
• Stir in frozen peas and cook for 5 minutes more. Adjust seasoning with additional salt and pepper as needed.
• Serve warm with crusty bread or over mashed potatoes.

Notes

This classic Irish stew is best made a day ahead to allow flavors to meld. Leftovers reheat beautifully.