This easy Irish lamb stew recipe is a comforting, hearty dinner that is perfect for St. Patrick’s Day, or any winter evening. Full of vegetables and tender chunks of lamb, this is a cozy meal that is packed with flavor. Serve this stew with a loaf of Irish soda bread to soak up every last bit.
This lamb stew is even better the next day, so make a big batch and enjoy the leftovers.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
Irish lamb stew
It’s the perfect time of the year to make this delicious Irish stew with lamb. We often make this on St. Patrick’s Day instead of the traditional corned beef dinner, because there are only two of us and this is more manageable.
If lamb isn’t available to you, or you prefer beef, you can certainly make the swap and carry on with the recipe.
This easy Irish lamb stew is made with ingredients that you likely already have in your kitchen, which is why I love recipes like this.
- Irish butter (obviously)
- Chicken or beef stock – homemade or store-bought
- Frozen peas
- Bay leaves
- Lamb meat for stew – can be shoulder, leg of lamb or chops. Use what is available to you.
- Alcohol (not pictured) – Options include red wine, white wine and Guinness, of course.
How to make lamb stew
First, you’ll want to heat a bit of oil in a Dutch oven, or a heavy-bottomed pot. Season the lamb meat with salt and pepper and sear it on all sides.
Then, add the butter and flour to make a roux.
Next, add in the vegetables and stir to coat with the roux and let them cook for a few minutes to soften slightly. Finally, add the stock and the remaining ingredients.
Add the browned lamb back into the pot, give it a stir and cover. Let it simmer for about an hour, until the vegetables and lamb are tender.
Lamb stew recipe FAQ’s
Yes. Sear the lamb in a pan, then make a roux. Dump everything into the slow cooker and cook on low for 7 hours.
Turn the Instant Pot to “sauté” function. Add the oil and brown the lamb. Remove the lamb and set aside. Add the butter and flour to make a roux. Add all of the remaining ingredients to the pot, along with the browned lamb. Put the lid on, seal and set the manual timer for 30 minutes. Release for 15 minutes.
If you want to make a batch to freeze, I would omit the potatoes. They have a tendency to become grainy when thawed. Make the stew without them and add them in when you warm up the stew before serving.
You have a few options for changing up this stew. First, you can use chicken stock, beef stock or a combination. I used half chicken and half beef, because it’s what I had opened in the fridge.
For the alcohol, you can use white or red wine, or Guinness stout.
Each of these will give your stew a different layer of flavor. They vary quite a bit in their taste and thus, your stew will as well. It adds depth to the stew, but keep in kind that you will taste the alcohol, so choose something that you like.
My recommendations for pairings would be: chicken stock + white wine, red wine + beef stock (or a combo), which is what I did or Guinness + beef stock.
What can I serve with this stew?
A loaf of soda bread is a must, but here are two terrific sweets to serve after the meal.
If you love this recipe, please give it 5 stars!
I hope you love this Irish lamb stew recipe as much as we do! Please consider rating and/or commenting.
- 1 lb. lamb meat for stew, cut into 1 inch pieces (shoulder or leg of lamb)
- 1 tbsp. canola oil
- 2 tbsp. butter
- 3 tbsp. all purpose flour
- 1 large onion, diced
- 3 large carrots, cut into 1 inch pieces
- 1 lb. baby potatoes, halved or quartered
- 1/2 cup frozen peas
- 3 sprigs thyme
- 2 bay leaves
- 4 cups stock - chicken, beef or a combination
- 1 cup white wine, red wine or Guinness, optional
- fresh parsley, chopped, for garnish
- salt and pepper to taste
- Season lamb with salt and pepper. Set aside.
- In a large Dutch oven, heat canola oil over medium-high heat.
- Sear lamb on all sides, until deep brown, Remove from pot and set aside.
- Add butter and flour to pot and stir to combine until you have a paste (roux). Cook for 2 - 3 minutes, (then deglaze with wine or stout, if using) and add onion and carrots.
- Season with salt and pepper and stir to coat vegetables with roux (butter and flour mixture). Cook for 6 - 8 minutes, until onions begin to soften.
- Add potatoes, peas, thyme, bay leaves, and stock to the Dutch oven. Return lamb and it's juices to the pot. Stir to combine and cover.
- Reduce heat to low and gently simmer for one hour. Stir occasionally, scraping the bottom of the pot to make sure nothing sticks. (DO NOT BOIL - keep an eye on your pot, adjust the lid slightly if it begins to boil, or reduce heat).
- Remove from heat, garnish with fresh chopped parsley and serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1.75 cups
Amount Per Serving: Calories: 613Total Fat: 31gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 143mgSodium: 472mgCarbohydrates: 41gFiber: 5gSugar: 8gProtein: 43g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!