Irish Lamb Stew

A comforting and hearty Irish lamb stew perfect for family gatherings or festive dinners, featuring tender lamb, seasonal vegetables, and savory broth.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Irish

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

600 g diced lamb Choose lamb shoulder or leg for stewing.
4 medium potatoes, peeled and cut into large pieces
3 medium carrots, peeled and cut into large pieces
2 medium onions, peeled and cut into thick wedges
2 sticks celery, sliced
2 dried bay leaves Leave out if unavailable.
2 sprigs fresh thyme Use 1 teaspoon of dried thyme as a substitute.
700 ml hot lamb or beef stock Chicken stock is an alternative.
50 g pearl barley (optional) Omit for a stew without grains.
Salt and pepper, to taste Adjust seasoning to preference.

For Serving

Soda bread Perfect for soaking up the broth.
Green vegetables such as cabbage, broccoli, or peas Optional side for a fresh balance.

Method

Preparation

Preheat the oven to 180°C (160°C fan, gas mark 4, 350°F).
Peel and cut the potatoes and carrots into large pieces, cut the onions into thick wedges, and slice the celery.

Combine Ingredients

Place the diced lamb, prepared vegetables, bay leaves, thyme, and hot stock in a flameproof casserole dish. Season with salt and pepper.
If using pearl barley, add it now as well and stir gently to distribute.

Cooking

Bring the contents to a boil on the stovetop.
Cover the dish and transfer it to the oven. Bake for 1 hour.

Alternative Cooking Methods

For stovetop, cook everything in a large saucepan, bringing to a boil, then cover and simmer for 1 hour.
For slow cooker, add all ingredients and cook on low for 6 to 8 hours until tender.

Finishing Touches

Remove the bay leaves and thyme stems, then taste and adjust seasoning if necessary.
Serve hot with soda bread and green vegetables.

Notes

Let leftover stew cool before refrigerating in a sealed container. It keeps for 3-4 days in the fridge and can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.