Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes

Quick Ingredients

2.5 lb (1.1 kg) boneless lamb shoulder or leg, cut in 1.5-inch chunks
2 tsp kosher salt, 1 tsp black pepper (plus more to taste)
3 Tbsp all-purpose flour
2 Tbsp vegetable oil
2 Tbsp unsalted butter
2 large yellow onions, thickly sliced
3 medium carrots, sliced 1/2-inch thick (optional but classic)
3 cloves garlic, minced
4 cups (960 ml) low-sodium beef or lamb stock (or chicken stock)
1 cup (240 ml) water, as needed to cover
1.5 lb (680 g) waxy potatoes (such as Yukon Gold), cut in 1.5-inch chunks
2 bay leaves, 4 sprigs fresh thyme (or 1 tsp dried)
1 tsp Worcestershire sauce (optional)
1/3 cup finely chopped fresh parsley, for garnish

Do This

1. Pat lamb dry, season with salt and pepper, and toss with flour to lightly coat.
2. Brown lamb in hot oil and butter in a heavy pot in batches; set browned pieces aside.
3. In the same pot, cook onions, carrots, and garlic until softened and lightly golden.
4. Return lamb to pot; add stock, bay leaves, thyme, Worcestershire (if using), and enough water to just cover. Simmer gently, covered, 60–75 minutes.
5. Add potatoes, submerging them in the liquid; simmer covered another 25–30 minutes until lamb and potatoes are very tender.
6. Lightly mash a few potato pieces against the side of the pot to thicken; adjust seasoning with salt and pepper.
7. Rest 5–10 minutes off the heat, then ladle into warm bowls and shower generously with chopped parsley.

Why You’ll Love This Recipe

It is a true rustic Irish classic: simple ingredients, deeply cozy flavor, no fuss.
Tender chunks of lamb, buttery potatoes, and sweet onions simmer into a rich, soothing broth.
It uses one pot and mostly hands-off simmering, so it is perfect for a relaxed weekend dinner.
Even better the next day, so it is ideal for making ahead or cooking once and enjoying twice.

Grocery List

Produce: Yellow onions, carrots (optional but recommended), garlic, waxy potatoes (such as Yukon Gold), fresh thyme (or dried), fresh flat-leaf parsley.
Dairy: Unsalted butter.
Pantry: Boneless lamb shoulder or leg, vegetable oil, all-purpose flour, low-sodium beef or lamb (or chicken) stock, bay leaves, Worcestershire sauce (optional), kosher salt, black pepper.

Full Ingredients

For the Stew

2.5 lb (1.1 kg) boneless lamb shoulder or leg, trimmed and cut into 1.5-inch chunks
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
3 Tbsp all-purpose flour
2 Tbsp vegetable oil (or other neutral oil)
2 Tbsp unsalted butter
2 large yellow onions (about 1 lb / 450 g total), halved and thickly sliced
3 medium carrots, peeled and sliced into 1/2-inch rounds (optional but traditional)
3 cloves garlic, minced
4 cups (960 ml) low-sodium beef or lamb stock (or chicken stock)
1 cup (240 ml) water, or more as needed to just cover the ingredients
1.5 lb (680 g) waxy potatoes (Yukon Gold or similar), peeled if you like and cut into 1.5-inch chunks
2 bay leaves
4 fresh thyme sprigs (or 1 tsp dried thyme leaves)
1 tsp Worcestershire sauce (optional, for a subtle depth)

To Finish & Serve

1/3 cup finely chopped fresh flat-leaf parsley
Extra butter for serving (optional)
Freshly ground black pepper, to finish

Step-by-Step Instructions

Step 1: Prep the lamb and vegetables

Trim any large pieces of surface fat or silverskin from the lamb, then cut the meat into roughly 1.5-inch chunks. Try to keep the pieces fairly even so they cook at the same rate. Pat the lamb dry very well with paper towels; this helps it brown nicely in the pan rather than steam.

Season the lamb with 2 teaspoons kosher salt and 1 teaspoon black pepper. Sprinkle the flour over the seasoned lamb and toss to coat lightly on all sides. Shake off any visible excess flour so it does not burn in the pot.

Prepare the vegetables: halve the onions from root to tip, peel them, and slice into thick wedges or half-moons. Peel and slice the carrots into 1/2-inch rounds. Peel and mince the garlic. Peel the potatoes (if you prefer them peeled) and cut them into 1.5-inch chunks. Place the potatoes in a bowl of cold water to prevent browning while you start cooking.

Step 2: Brown the lamb

Set a large, heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium-high heat. Add the vegetable oil and butter. When the fat is hot and shimmering and the butter foam subsides, add about one-third of the lamb in a single layer, without crowding. Brown the lamb on all sides, turning occasionally, for about 6–8 minutes per batch, until it has a deep golden crust.

Transfer browned lamb to a plate or bowl and repeat with the remaining lamb, adding a splash more oil if the pot looks dry. Take your time here: good browning builds the base of the stew’s flavor. Leave the browned bits (fond) on the bottom of the pot; they will be deglazed in the next step.

Step 3: Soften the onions and aromatics

Reduce the heat to medium. In the same pot, add the onions and carrots with a pinch of salt. Stir to coat them in the remaining fat, scraping up some of the browned bits as you go. Cook, stirring occasionally, for 8–10 minutes, until the onions are soft and starting to turn golden around the edges.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Take care not to let the garlic burn. If the bottom of the pot looks very dark or dry, add a few tablespoons of stock and scrape with a wooden spoon to lift up all the flavorful browned bits.

Step 4: Build the broth and simmer the lamb

Return all the browned lamb and any accumulated juices to the pot. Add the bay leaves and thyme sprigs. Pour in the stock and enough water to just cover the meat and vegetables (about 1 cup, but use more or less as needed depending on your pot size). If using Worcestershire sauce, stir it in now.

Bring the pot up to a gentle boil over medium-high heat, then immediately reduce to a very low simmer. Cover with a lid, leaving it slightly ajar, and simmer for 60–75 minutes. The surface should only have small, lazy bubbles. Stir once or twice during this time to prevent sticking. The lamb is ready for the next step when it is starting to become tender but is not yet falling apart.

Step 5: Add the potatoes and finish simmering

Drain the potatoes (if you kept them in water) and gently add them to the pot, nestling them down into the liquid so they are mostly submerged. If needed, add a splash more water or stock to just cover the potatoes.

Return the stew to a gentle simmer, cover, and cook for another 25–30 minutes, until the potatoes and lamb are very tender. Try not to stir too vigorously so the potatoes keep their shape. The broth should now look slightly thickened from the flour and potato starch and have a rich, velvety look.

Step 6: Thicken, season, and rest

Once the potatoes and lamb are completely tender, lightly mash a few potato pieces against the side of the pot with the back of a spoon, then stir them in. This naturally thickens the broth without making it heavy. If the stew seems too thick, loosen with a little hot water or stock; if it seems too brothy, simmer uncovered for a few more minutes to reduce slightly.

Fish out the bay leaves and any woody thyme stems. Taste the broth and adjust seasoning generously with salt and black pepper. Turn off the heat, cover, and let the stew rest for 5–10 minutes. This brief rest lets the flavors settle and the broth relax into a silky texture.

Step 7: Garnish and serve

Just before serving, stir most of the chopped parsley into the stew, reserving a little for garnish. If you like an extra touch of richness, stir in a small knob of butter until melted. Ladle the stew into warm bowls, making sure each serving gets a good mix of lamb, potatoes, onions, and carrots.

Scatter the remaining parsley over the top and finish with a twist of freshly ground black pepper. Serve hot on its own or with crusty bread or a slice of Irish brown soda bread for soaking up the broth.

Pro Tips

Brown in batches. Crowding the pot will steam the lamb instead of browning it. Work in batches so each piece develops a deep, flavorful crust.
Keep the simmer gentle. A low, steady simmer keeps the lamb tender and the potatoes intact. If the stew is bubbling vigorously, reduce the heat.
Use waxy potatoes. Yukon Gold or similar waxy varieties hold their shape better than russets, while still becoming wonderfully creamy inside.
Skim if needed. If a lot of fat rises to the surface as the stew simmers, you can gently skim some off with a spoon for a lighter broth while still keeping good flavor.
Rest before serving. Allowing the stew to sit off the heat for a few minutes deepens the flavor and slightly thickens the broth, giving a luxurious texture.

Variations

Guinness lamb stew: Replace 1 cup (240 ml) of the stock with Guinness or another Irish stout. Let it simmer an extra 10 minutes after adding the beer to cook off any harsh bitterness.
All-root vegetable version: Along with the potatoes and carrots, add chunks of parsnips or turnips in Step 5 for extra sweetness and earthiness. Increase the liquid slightly if you add lots of extra vegetables.
Slow cooker option: Brown the lamb and sauté the onions, carrots, and garlic on the stovetop as written. Transfer everything to a slow cooker with the stock, herbs, and seasonings (hold back the potatoes). Cook on Low for 6–7 hours, add potatoes for the last 2 hours, then finish and season as directed.

Storage & Make-Ahead

Lamb Irish stew stores and reheats beautifully, and many people find it tastes even better the next day. Let the stew cool to room temperature, then refrigerate in an airtight container for up to 4 days. The fat will solidify on top as it chills; you can lift some or all of it off before reheating for a lighter stew, or stir it back in for richer flavor.

To reheat, warm gently on the stovetop over low heat, stirring occasionally, until piping hot. If the stew has thickened in the fridge, add a splash of water or stock to loosen it to your preferred consistency. For longer storage, freeze in well-sealed containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid repeated freezing and thawing, as this can make the potatoes a bit grainy.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 550 calories; 32 g protein; 32 g fat (14 g saturated); 34 g carbohydrates; 4 g fiber; 5 g sugar; 900 mg sodium. Actual values will vary based on the exact cut of lamb, stock brand, and how much fat you skim.

Rustic Irish Lamb Stew with Potatoes and Onions