Go Back
Donna R. Luis

Hearty Irish Lamb Stew

A hearty Dutch oven stew featuring tender lamb, gold potatoes, sweet potatoes, carrots, dark Irish beer, and thyme in a rich, savory broth. The vegetables can be partially puréed for extra body, while fresh parsley adds a bright finishing touch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Stew
Cuisine: Irish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 –2½ pounds lamb stew meat cut into approximately 1½-inch pieces; use boneless shoulder or leg meat
  • 2 tablespoons canola oil or another neutral-tasting oil
  • Kosher salt and black pepper to taste
  • 2 yellow onions halved and cut crosswise into ¼-inch slices
  • 4 cups beef broth or chicken broth
  • 1 can or bottle dark Irish beer such as Guinness, approximately 2 cups
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 4 carrots peeled and cut diagonally into 1-inch pieces
  • 1 pound potatoes cut into 1-inch pieces; gold potatoes were used in the source
  • 1 pound sweet potatoes peeled, halved, and cut into 1-inch pieces
  • 2 tablespoons fresh parsley chopped, optional, plus additional parsley for garnish

Equipment

  • Large heavy pot or Dutch oven
  • Large plate or shallow bowl for holding the browned lamb
  • Wooden spoon for stirring and scraping the browned bits from the pot
  • Blender for the optional vegetable purée

Method
 

  1. Trim and Season the Lamb: Trim away any large pieces of fat from the lamb, then season the pieces generously with kosher salt and black pepper.
  2. Brown the Lamb: Heat the canola oil in a large heavy pot or Dutch oven over medium heat, then brown the lamb for 2–3 minutes per side until well colored.
    Keep the pieces from touching so they brown properly, working in 2–3 batches if necessary. Transfer the browned lamb to a plate or shallow bowl.
  3. Cook the Onions: Add the sliced onions to the same pot with a pinch of salt and pepper, adding a little more oil if the pot looks dry.
    Cook over medium heat for about 5–10 minutes, stirring occasionally, until the onions have softened and browned.
  4. Deglaze the Pot: As the onions cook, scrape the browned bits from the bottom of the pot with a wooden spoon.
    If they do not loosen easily, add a small amount of the beef broth to help deglaze the pot.
  5. Build the Stew: Pour in the beef broth and dark Irish beer, then return the browned lamb and any accumulated juices to the pot.
    Add the thyme and stir to combine.
  6. Simmer the Lamb: Bring the liquid to a boil, then cover the pot and reduce the heat to a simmer.
    Cook for about 90 minutes, or until the lamb is beginning to break apart easily when prodded with a wooden spoon.
    The exact time can vary depending on the size and tenderness of the lamb pieces.
  7. Add the Carrots and Potatoes: Stir the carrots and potatoes into the stew.
    Cover and continue cooking for 10–15 minutes.
  8. Add the Sweet Potatoes: Stir in the sweet potatoes and cook for another 15–20 minutes, or until all the vegetables are soft and can be pierced easily with a fork.
  9. Thicken the Stew: For a thicker broth, transfer about 1–1½ cups of the cooked potatoes, sweet potatoes, and carrots to a blender.
    Add 1–2 cups of the stew broth, blend until smooth, then stir the vegetable purée back into the pot.
  10. Season and Finish: Taste the stew and adjust the salt and black pepper as needed. Stir in the chopped fresh parsley, if using.
  11. Serve: Ladle the hot stew into bowls and garnish with additional fresh parsley if desired.

Notes

  • Lamb choice: Boneless shoulder or leg meat works well for this stew. Trim away large pieces of fat before seasoning.
  • Browning: Brown the lamb in batches so the pieces have enough space to develop good color instead of steaming.
  • Broth: The amount of salt needed depends on the saltiness of the broth, so taste before adding more.
  • Potatoes: Gold potatoes were used in the original recipe, but the recipe notes that beef stew meat can also be substituted for lamb.
  • Thickening: Blending some of the cooked vegetables with broth creates a thicker consistency without using flour.
  • Slow cooker option: The stew can be cooked on low for 7–8 hours or high for 3–4 hours after preparing the lamb and onions as directed.
  • Instant Pot option: Cook on manual, high pressure for 30 minutes, then allow about 10 minutes of natural pressure release before quick-releasing the remaining pressure.
  • Storage: Refrigerate leftovers in an airtight container for about 3 days. The stew can also be frozen, although the potatoes may change texture.
  • Reheating: If refrigerated leftovers become too thick, stir in some water while reheating to loosen the stew.