Traditional Irish Lamb Stew

A bowl of hearty beef stew with chunks of beef, potatoes, carrots, and herbs, garnished with parsley. Slices of buttered bread and fresh parsley are on the side, with a spoon nearby.

5 from 1 vote

This Irish lamb stew is a hearty, traditional one-pot meal made with tender lamb, potatoes, carrots, and parsnips in a rich, brothy base. It simmers slowly on the stovetop to build flavor without complicated steps. Serve it with brown bread or Irish wheaten bread for a complete meal.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Dishes, Soups & Stews

Cuisine: Irish

Servings: - 8 servings

Calories: 479kcal

Author: Kelly Bloom

Equipment

6 qt Enameled Dutch Oven
6 qt Stainless Steel Dutch Oven

Ingredients

2 tablespoons vegetable oil
2 medium onions peeled and cut into chunks
2 tablespoons parsley chopped
2 lbs lamb 1½ to 2 lbs trimmed and cubed boneless lamb leg into large chunk (or lamb shoulder or neck chops).
1½ teaspoon salt more to taste
½ teaspoon black pepper
½ cup white wine
4 cups stock lamb if you have it, or beef
1 lb Yukon potatoes quartered
4 medium carrots peeled and sliced into 1 inch chunks
2 large parsnips peeled and sliced into 1 inch chunks
2 tablespoons pearl barley
1 tablespoon chopped rosemary fresh
2 tablespoons chopped parsley flat leaf, fresh
2 tablespoons chopped mint leaves fresh

US Customary - Metric

Instructions

Peel and cut the potatoes, carrots, and parsnips, set aside in a bowl. Chop the onions and parsley. Cut the lamb into 1½ inch size chunks.
Add the vegetable oil to a large Dutch oven and saute the chopped onions. Add the parsley when the onions are translucent and fragrant, continuing to saute only until the parsley wilts.
2 tablespoons vegetable oil, 2 medium onions, 2 tablespoons parsley
Add the cubed lamb chunks to the skillet of onion and parsley. Season with salt and pepper and saute until lightly browned.
2 lbs lamb, 1½ teaspoon salt, ½ teaspoon black pepper
De-glaze the pot with the white wine, and add the stock. Simmer for 15 minutes.
½ cup white wine, 4 cups stock

If you’re using lamb shoulder, which is tougher than lamb leg, let it simmer for about 1 hour before adding the potatoes, carrots, and parsnips.

Add the prepared potatoes, carrots, parsnips and simmer for another 15 minutes.
1 lb Yukon potatoes, 4 medium carrots, 2 large parsnips
Add the pearl barley and rosemary sprig. Continue to simmer on low for another 20 to 30 minutes, or until the lamb chunks and the barley are tender.
2 tablespoons pearl barley, 1 tablespoon chopped rosemary
Just before serving, taste and adjust seasoning, and stir in the chopped mint and the additional chopped fresh parsley.
2 tablespoons chopped parsley, 2 tablespoons chopped mint leaves

Notes

Take a minute to brown the lamb: Let it sit in the pot long enough to get some color. That’s where a lot of the flavor comes from.
Cut everything about the same size: Potatoes, carrots, and parsnips will cook more evenly and you won’t end up with some too soft and others still firm.
Keep it at a gentle simmer: You don’t need a hard boil here. A low simmer keeps the lamb tender and the broth steady.
Give it the time it needs: This is not a rush recipe. The flavor builds as it cooks, so let it do its thing.
Taste at the end: Once everything has cooked down, check the seasoning and adjust the salt if needed.
Tougher cuts benefit from marinating: If using lamb shoulder or neck chops, marinate for about 2 hours in our lamb marinade or even a simple Italian dressing to help tenderize the meat.

Nutrition