Irish Lamb and Potato Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 servings
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Calories
409 kcal
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Course
Main Course
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Cuisine
Irish
Irish Lamb and Potato Stew
Description
This Irish stew begins by trimming and seasoning lamb chunks, then browning them in oil to build flavor. Onions are softened and browned in the same pot, scraping up browned bits before deglazing with beef broth and dark Irish beer. The lamb, broth, beer, thyme, and diced carrots, white and sweet potatoes are added and cooked slowly—either on the stovetop, slow cooker, or pressure cooker—until the meat is very tender and vegetables are soft. Fresh parsley is stirred in at the end, and salt and pepper adjusted to taste.
The stew’s flavor is characterized by its richly savory broth with a slight bitterness from the beer and aromatic herb notes. The combination of white and sweet potatoes adds varied texture and natural sweetness, while the slow cooking melds the components into a classic rustic meal.
This dish suits hearty family dinners and pairs well with crusty bread. Leftover stew can be refrigerated and gently reheated, adding water if the broth thickens, and freezing is also an option though potato texture may change. There are options to skip browning but that may alter flavor, or to omit sweet potatoes for a firmer vegetable texture.
Ingredients
- 2 - 2½ pounds lamb cut into approximately 1½ - inch pieces (boneless shoulder or leg meat, stew meat
- 2 tablespoons canola oil or other neutral tasting oil
- kosher salt to taste
- black pepper to taste
- 2 onion halved and cut crosswise into ¼-inch slices, yellow
- 4 cups beef broth or chicken broth
- 1 can/bottle dark Irish beer such as Guinness (approximately 2 cups, give or take)
- 1 teaspoon thyme or 1 tablespoon fresh thyme, dried
- 4 carrot peeled and cut into 1” pieces diagonally
- 1 pound potato cut into 1" pieces. I used gold potatoes, see notes
- 1 pound sweet potato peeled, halved, and cut into 1" pieces
- 2 tablespoons parsley optional, plus more for garnish, chopped, fresh
Instructions
- Trim the lamb pieces of any large pieces of fat. Season the lamb liberally with salt and pepper.
- Heat the oil (2 tablespoons) in a large, heavy pot (such as a Dutch oven) and brown lamb for 2-3 minutes on each side, until it develops nice color. Make sure the pieces aren’t touching each other - you will likely need to do this in 2-3 batches. Remove lamb to a plate or shallow bowl.
- After all the lamb has browned, add the onions and a pinch of salt and pepper to the pot (there should be enough oil/fat in the pot still, but if there isn't, just add a little more). Cook on medium heat until the onions have softened and browned, stirring occasionally, about 5-10 minutes. Scrape the browned bits from the bottom of the pot as you cook. If browned bits are not easily removed, add a little bit of the beef broth to the pot to help deglaze it.
- Add the beef broth (4 cups), and dark beer (1 can/ ~2 cups) to the pot. Add the lamb and any juices back into the pot, along with the dried thyme (1 teaspoon). Bring to a boil. Cover and simmer for about 90 minutes, or until lamb is starting to easily break apart when prodded with a wooden spoon (this may take more or less time depending on the size of the pieces or how tough the meat is to begin with).
- Add the carrots and potatoes to the pot and stir together. Cover and cook for 10-15 minutes. Add the sweet potatoes and cook for another 15-20 minutes, or until all vegetables are soft enough to pierce easily with a fork.
- Optional: To thicken the stew, remove about 1 - 1½ cups worth of the potatoes, sweet potatoes, and carrots to a blender. Ladle a cup or two of the broth into the blender. Blend until smooth, then stir back into the pot.
- Season the stew to taste. This stew needs a lot of salt and pepper, so if it seems to be lacking in something, it's likely lacking in salt (see notes). Stir in the fresh parsley (2 tablespoons), if using. Serve, garnishing each bowl with more parsley, if desired.
Notes
- Brown lamb and onions for best flavor, though you can skip browning for easier prep with some loss of depth.
- Vegetable textures vary by cooking method; sweet potatoes soften more in slow or pressure cooker, consider omitting if preferred firmer.
- Adjust salt carefully as broth saltiness varies by brand; using low sodium broth offers control.
- Leftovers keep about 3 days refrigerated; can freeze but expect potato texture changes. Thin thick stew with water when reheating.
- Beef stew meat can substitute lamb if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 467mg | 19% |
| Potassium | 1508mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 17528IU | 351% |
| Vitamin C | 22mg | 24% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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