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Irish Stew, traditional Irish lamb dish with vegetables
Comforting Irish stew featuring tender lamb and root vegetables.

Classic Irish lamb stew

Author: Flavelo
Recipes Main Courses Soups
Irish stew is a dish of patience. Lamb meat, especially working muscles (neck, shoulder), is full of tough connective tissue. The secret is time: slow simmering transforms these tough fibres into gelatin, which not only makes the meat butter-soft but turns the stock into a thick, rich sauce without any flour thickening.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Irish

Ingredients

Equipment Needed

  • Heavy-based pot: for even heat distribution.

Instructions

1 ✓

Salt and pepper the meat, and brown it in a little fat in the pot until it gets a crust. Remove the meat.

Tip: This browning (Maillard reaction) gives the stew its deep, meaty flavour. Don't steam, fry!
2 ✓

Sauté the onion and garlic in the remaining fat until glassy. Scrape up the brown bits from the bottom of the pot.

Tip: The brown bits (fond) are full of flavour, the moisture from the onions helps dissolve them.
3 ✓

Return the meat, layer the chopped vegetables (potato, carrot) on top. Throw in the spices and cover with enough water to submerge.

Tip: Potato starch dissolves during cooking, naturally thickening the juice.
4 ✓

Cover and simmer on the lowest heat for 1.5-2 hours until the meat is tender.

Tip: Do not boil hard, as meat fibres contract and dry out. Just simmer!
5 ✓

Sprinkle with parsley before serving.

Tip: Adding fresh herbs at the end preserves their vitamins and fresh taste.

Recipe FAQ

Why is the meat tough after 1 hour?
Because it hasn't cooked enough. Collagen breakdown takes time. Cook longer until a fork goes in easily.

Ingredients

  • 1 kg Lamb (shoulder or neck, diced)
  • 800 g Potatoes (floury variety)
  • 3 whole Carrots
  • 2 whole Parsnips
  • 2 whole Onions
  • 3 cloves Garlic
  • 2 sprigs Fresh thyme
  • 2 leaves Bay leaves
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1.5 l Water or stock
  • 10 g Fresh parsley