Description
This traditional Irish Lamb and Potato Stew is a hearty and comforting dish featuring tender lamb shoulder simmered with potatoes, carrots, and celery in a rich broth infused with herbs and Worcestershire sauce. Perfect for a warming main course, this stew captures authentic Irish flavors with a simple stovetop cooking method.
Ingredients
Scale
Meat and Vegetables
- 2 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large russet potatoes, peeled and cut into chunks
- 3 carrots, sliced
- 2 celery stalks, chopped
Liquids and Seasonings
- 2 tablespoons olive oil
- 4 cups beef or lamb broth
- 2 cups water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Lamb: Toss the lamb cubes with the flour, salt, and black pepper until evenly coated. Heat olive oil in a large pot or Dutch oven over medium-high heat and sear the lamb pieces in batches until browned on all sides. Remove the browned lamb and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Flavorings: Stir in the tomato paste and cook briefly to deepen the flavor, about 2 minutes.
- Combine Ingredients: Return the browned lamb to the pot. Pour in the beef or lamb broth and water. Add Worcestershire sauce, dried thyme, and rosemary. Stir to combine.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for about 1 hour, allowing the lamb to become tender.
- Add Vegetables: Add the potatoes, carrots, and celery to the pot. Continue to simmer, uncovered, for an additional 40 to 50 minutes until the vegetables are tender and the lamb is very soft.
- Adjust Seasoning and Garnish: Taste the stew and adjust salt and pepper if needed. Garnish with chopped fresh parsley before serving.
Notes
- For a richer and deeper flavor, substitute part of the broth with a dark Irish stout.
- This stew will naturally thicken as the potatoes break down during cooking; for a thicker consistency, mash a few potato pieces into the stew.
- Use a heavy pot or Dutch oven for even heat distribution and better searing.
