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Irish Lamb Stew Recipe

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4.3 from 14 reviews

This classic Irish Stew is a hearty and comforting dish featuring tender lamb shoulder slowly cooked with potatoes, carrots, parsnips, onions, and leeks in a flavorful beef bouillon broth. The dish is enriched with vegetable oil and butter, then finished in the oven for a rich, thickened sauce topped with fresh parsley and chives—perfect for cozy meals.

Ingredients

Broth

  • 1/4 cup beef bouillon concentrate
  • 6 cups hot water

Meat and Fats

  • 2 lb boneless lamb shoulder, cut into 2-inch pieces
  • 3 tbsp vegetable oil
  • 1 tbsp salted butter

Vegetables

  • 1 medium yellow onion, diced
  • 1 medium leek, thinly sliced and thoroughly rinsed
  • 1 medium russet potato, peeled and coarsely grated
  • 6 medium red potatoes, cut into 1 1/2-inch chunks
  • 3 medium carrots, peeled and cut into 1 1/2-inch chunks
  • 2 medium parsnips, peeled and cut into 1 1/2-inch chunks

Thickening and Seasonings

  • 1/4 cup all-purpose flour
  • 2 bay leaves
  • Kosher salt, to taste
  • Ground black pepper, to taste

Garnish

  • Finely chopped parsley, to serve
  • Thinly sliced chives, to serve

Instructions

  1. Prepare Broth: Preheat the oven to 325°F. In a large bowl, whisk together the beef bouillon concentrate and hot water; set aside to be used later as the cooking broth.
  2. Sear the Lamb: Pat the lamb dry with paper towels. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil is hot, sear the lamb pieces in batches without crowding until they are deeply golden all over, about 6 to 8 minutes per batch. Transfer the seared lamb to a plate and continue with remaining pieces.
  3. Sauté Aromatics and Potato: Reduce the heat to medium and add the butter to the pot. Once melted and bubbling, add the diced onion, sliced leek, and grated russet potato. Cook while stirring occasionally and scraping up browned bits from the pot’s bottom until the vegetables are soft and translucent, about 5 to 7 minutes.
  4. Add Vegetables and Flour: Stir in the red potatoes, carrots, and parsnips. Sprinkle the flour evenly over the vegetables, stirring thoroughly to combine. Cook while stirring constantly for 1 minute to remove the raw flour taste.
  5. Combine Stew Ingredients: Pour in the prepared bouillon broth and add the bay leaves, stirring well to prevent flour clumps and scraping any additional browned bits off the pot’s bottom. Return the seared lamb along with any collected juices to the pot, ensuring the broth just covers the contents; add a little water if needed. Bring the stew to a boil on the stovetop, then immediately cover with the lid, remove from the heat, and place in the oven.
  6. Slow Cook in Oven: Cook the stew in the oven at 325°F until the lamb is very tender, approximately 2 hours. If needed, extend the cooking time until desired tenderness is reached.
  7. Reduce and Thicken Sauce: Increase the oven temperature to 400°F and uncover the stew. Stir well and continue cooking for another 15 to 20 minutes, allowing the sauce to reduce and thicken slightly.
  8. Final Seasoning and Serve: Remove the stew from the oven and let it cool slightly. Remove the bay leaves, then season with kosher salt and ground black pepper to taste. Serve hot, garnished with finely chopped parsley and thinly sliced chives for a fresh finish.

Notes

  • For a thicker stew, allow the sauce to reduce uncovered longer at the end of cooking.
  • Be sure to dry the lamb well before searing to achieve a good browning and rich flavor.
  • Using a Dutch oven ensures even slow cooking and moisture retention.
  • Adjust seasoning at the end based on taste preferences and dietary needs.
  • If unavailable, beef bouillon concentrate can be substituted with beef stock or broth.

Find it online: https://cookedbysarah.com/irish-lamb-stew-recipe/