Irish Lamb Stew: A Delicious Taste of Irish Tradition

History of Irish Lamb Stew:

Irish Lamb Stew holds a cherished place in the culinary heritage of Ireland. It's a dish that reflects the simplicity and resourcefulness of traditional Irish cooking, utilizing ingredients that were readily available in the local landscape. Historically, lamb was a common meat choice in Ireland due to the prevalence of sheep farming across the countryside.

The origins of Irish Lamb Stew can be traced back centuries, evolving from the practice of slow-cooking tougher cuts of meat with root vegetables and aromatic herbs. This method allowed households to create nourishing and satisfying meals from basic ingredients. The dish was often prepared in a large pot over an open fire, simmering for hours until the meat was tender and the flavors melded together beautifully.

In Ireland, lamb stew was not only a practical meal but also a symbol of hospitality and community. It was often shared among families and neighbors during gatherings and celebrations, embodying the spirit of Irish warmth and generosity.

Today, Irish Lamb Stew remains a beloved comfort food that evokes memories of home and tradition. While variations exist across different regions and households, the core elements of tender lamb, root vegetables, and a savory broth continue to define this iconic dish.


2 pounds boneless lamb shoulder, cut into 1-inch cubes
Salt and black pepper, to taste
3 tablespoons all-purpose flour
3 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
4 cups beef or lamb broth
2 bay leaves
1 tablespoon chopped fresh thyme
4 large carrots, peeled and cut into chunks
3 large potatoes, peeled and cut into chunks
2 parsnips, peeled and sliced
Chopped fresh parsley, for garnish


Season the lamb cubes with salt and black pepper. Place the flour in a shallow dish and dredge the lamb cubes in the flour, shaking off any excess.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb cubes in batches and brown them on all sides. Transfer the browned lamb to a plate and set aside.

In the same pot, add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Pour in the beef or lamb broth, scraping up any browned bits from the bottom of the pot.

Return the browned lamb cubes to the pot. Add the bay leaves and chopped fresh thyme.

Bring the stew to a simmer over medium heat, then reduce the heat to low. Cover the pot with a lid and let the stew gently simmer for 1.5 to 2 hours, or until the lamb is tender.

Add the carrots, potatoes, and parsnips to the pot. Continue simmering for another 30 minutes, or until the vegetables are cooked through.

Taste and adjust seasoning with salt and pepper, if needed.

Remove the bay leaves from the pot.

Ladle the hot Irish Lamb Stew into bowls, garnish with chopped fresh parsley, and serve with crusty bread.


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Enjoy the comforting flavors of Ireland with this classic Irish Lamb Stew recipe, perfect for sharing with loved ones and celebrating the timeless traditions of Irish cooking. SlΓ‘inte!

Emerald Isle Eats