Irish stew

Ah, Irish Stew—a hearty, comforting classic! Traditionally, it’s made with lamb or mutton, potatoes, onions, and carrots, simmered slowly until everything is tender and flavorful. Here’s a traditional but approachable recipe:

Ingredients (serves 4–6)

2 lbs (900 g) lamb shoulder, cut into 1–2 inch cubes (or beef if you prefer)
Salt and pepper, to taste
2 tbsp olive oil or butter
1 large onion, chopped
3–4 carrots, peeled and cut into chunks
3–4 medium potatoes, peeled and cut into chunks
2–3 stalks celery, chopped (optional)
3 cups beef or lamb broth (or water + bouillon)
1–2 tsp fresh thyme (or 1 tsp dried thyme)
1–2 bay leaves
Fresh parsley, chopped for garnish

Instructions

1. Brown the meat

Season lamb cubes with salt and pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Brown the lamb in batches, about 3–4 minutes per side. Remove and set aside.

2. Sauté the vegetables

In the same pot, add onion (and celery if using) and sauté 3–4 minutes until softened.
Add garlic if you like, cook 30 seconds more.

3. Build the stew

Return the lamb to the pot.
Add carrots, potatoes, thyme, bay leaves, and broth. The liquid should just cover the ingredients.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until lamb is tender and flavors meld.

4. Final touches

Taste and adjust seasoning with salt and pepper.
Remove bay leaves.
Garnish with chopped parsley before serving.

Tips

For a richer stew: Use lamb neck or shoulder; they get melt-in-your-mouth tender.
Optional thickening: Mash a few potatoes in the pot to naturally thicken the stew.
Slow cooker: Brown meat and sauté onions first, then combine everything in a slow cooker for 6–8 hours on low.

Irish stew is perfect with crusty bread or a slice of soda bread to soak up the broth.

If you want, I can also give a modern twist with Guinness and root vegetables that makes it extra flavorful and Irish-pub-style.

Do you want me to do that?

Irish Stew