Traditional Irish lamb stew is one of the simplest and most comforting dishes you can make. Tender pieces of lamb, potatoes, carrots and onions simmer slowly in a savory broth with thyme until everything melts together. It is the dish many Irish families serve on cold evenings and, of course, on St. Patrick's Day.
A dish born from simple ingredients
Irish stew began as a farmhouse meal made with the cheapest ingredients available: mutton from older sheep, potatoes and onions, cooked in one pot over the fire. Over time carrots, parsnips and herbs were added. The beauty of the dish is its simplicity; good meat and slow cooking do all the work.
Lamb or beef?
Traditional Irish stew uses lamb or mutton. Lamb shoulder is the best cut: marbled, flavorful and tender after long cooking. Lamb neck is even more traditional. Many Irish-American recipes use beef and add Guinness; both versions are delicious, but lamb gives the classic taste.
Browning is optional, but worth it
The oldest recipes simply layer raw lamb and vegetables in the pot. Browning the meat first adds a deeper, richer flavor and color to the broth, which most modern cooks prefer.
The potatoes thicken the stew
Waxy potatoes hold their shape, while a few floury ones break down and naturally thicken the broth. Cutting the potatoes in large chunks and letting some of them fall apart is the traditional way to get a creamy, thick stew without much flour.
Keep it at a bare simmer
Lamb becomes tough if it boils hard. Keep the heat low so the surface just trembles, or cook the covered pot in a 325°F oven. After about two hours, the meat should be tender enough to cut with a spoon.
Adding Guinness
For a darker, richer stew, replace one cup of broth with Guinness or another Irish stout. It adds a malty, slightly bitter depth that pairs well with beef or lamb. Add a teaspoon of sugar to balance the bitterness.
Herbs
Thyme and parsley are traditional. A few sprigs of fresh rosemary are lovely with lamb, but use them sparingly so they do not overpower the stew.
Skimming the fat
Lamb shoulder releases some fat as it cooks. Skim it off the surface with a spoon, or chill the stew overnight and lift off the solid fat before reheating.
Serving ideas
Serve with Irish soda bread and butter, a pint of stout or a glass of red wine. For another slow-simmered favorite, try our classic beef stew or the beef barley soup.
Make it in a slow cooker
Brown the lamb and onions, then put everything in a slow cooker and cook on low for 8 hours, until the lamb is very tender.
A stew for St. Patrick's Day
On March 17, Irish stew is served at family tables and pubs around the world. Make it the day before; like all stews, it tastes even better reheated.
Storing and freezing
The stew keeps for 4 days in the refrigerator and freezes for up to 3 months, although the potatoes may soften.
Root vegetables
Parsnips and turnips add an earthy sweetness that suits lamb perfectly. Cut them the same size as the carrots so they cook evenly.
Frequently asked questions
What is the best lamb cut for stew?
Boneless lamb shoulder or neck, which become tender and juicy with long cooking.
Can I use beef instead of lamb?
Yes. Use beef chuck and the same method; many cooks add a cup of Guinness with beef.
Why is my lamb tough?
It needs more time or a lower heat. Keep simmering gently until it is tender.