Irish Lamb Stew with Root Vegetables is a beloved traditional dish that captures the essence of rustic Irish cooking. Known for its simplicity and heartwarming flavors, this stew features tender lamb simmered slowly with a medley of root vegetables like carrots, parsnips, and potatoes, all in a rich, savory broth.
It’s the perfect comfort food for chilly days, evoking the warmth and hospitality of Ireland. What makes this recipe special is its slow-cooked tenderness, where the flavors of the lamb and vegetables meld beautifully, creating a satisfying and wholesome meal that is both nourishing and indulgent.
Why I Love This Recipe
I love this recipe because it’s the ultimate comfort food with deep, rustic flavors.
The lamb becomes tender and flavorful, the root vegetables soak up the savory broth, and every spoonful is hearty and satisfying. It’s a dish that’s simple to prepare but delivers a restaurant-quality taste at home.
Why This Is a Must-Try Dish
- Classic Irish comfort food loved worldwide
- Hearty, wholesome, and perfect for cold weather
- Easy to prepare with common ingredients
- Slow-cooked to bring out rich, tender flavors
- Ideal for family dinners or festive gatherings
Preparation Time, Cooking Time & Servings
Preparation Time: 20 minutes
Cooking Time: 2–2½ hours (slow simmer)
Total Time: Approximately 2 hours 30 minutes
Servings: 6 servings
Calories: Approximately 410 calories per serving
Course: Main Course / Stew
Cuisine: Irish / European
Ingredients
- 2 lbs lamb shoulder or leg, cut into 1½-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 medium carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 3 medium potatoes, peeled and diced
- 2 cups beef or lamb broth
- 1 cup Guinness beer (optional for extra richness)
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Cooking Directions
- Brown the lamb in a large pot.
- Sauté onions and garlic until fragrant.
- Add tomato paste, thyme, bay leaves, and broth.
- Add root vegetables and simmer slowly until tender.
- Adjust seasoning, garnish, and serve.
Step-by-Step Preparation Method
Step 1: Brown the Lamb
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown lamb cubes on all sides to seal in the flavor. Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, add chopped onions and cook until translucent. Add garlic and cook for 30 seconds.
Step 3: Build the Stew Base
Stir in tomato paste, then add thyme, bay leaves, broth, and Guinness beer if using. Bring to a gentle boil.
Step 4: Add Vegetables
Add carrots, parsnips, and potatoes. Reduce heat to low, cover, and simmer for 2–2½ hours until the lamb is tender and the vegetables are cooked through.
Step 5: Finish and Serve
Remove bay leaves, taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
How to Serve
Serve Irish Lamb Stew hot in bowls with crusty bread, soda bread, or over mashed potatoes. It pairs beautifully with a side of steamed greens or a light salad for a complete meal.
Recipe Tips
- Use shoulder or leg for tender, flavorful lamb
- Slow simmering enhances richness and tenderness
- Add root vegetables in stages if you prefer some firmer texture
- Guinness beer adds depth but can be omitted
- Let stew rest for 15 minutes before serving for enhanced flavor
Variations
Spicy Twist: Add a pinch of cayenne pepper or paprika.
Root Vegetable Mix: Add turnips, rutabagas, or sweet potatoes.
Herb Variation: Add rosemary or marjoram for extra aroma.
Slow Cooker Version: Cook on low for 6–8 hours.
Stout-Free Version: Replace Guinness with extra broth.
Freezing and Storage
Refrigerator:
Store in an airtight container for up to 3–4 days.
Freezing:
Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Special Equipment Needed
- Dutch oven or large heavy-bottomed pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Conclusion
Irish Lamb Stew with Root Vegetables is a comforting, hearty stew that embodies the warmth and tradition of Irish cooking. With tender lamb, flavorful root vegetables, and a rich broth, it’s perfect for cozy family meals or special occasions. This recipe is simple to prepare yet delivers a sophisticated depth of flavor that will make it a favorite in your kitchen for years to come.
Irish Lamb Stew with Root Vegetables
Description
Irish Lamb Stew with Root Vegetables is a beloved traditional dish that captures the essence of rustic Irish cooking. Known for its simplicity and heartwarming flavors, this stew features tender lamb simmered slowly with a medley of root vegetables like carrots, parsnips, and potatoes, all in a rich, savory broth.
Ingredients
Instructions
-
Brown the Lamb : Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown lamb cubes on all sides to seal in the flavor. Remove and set aside.
-
Sauté Aromatics : In the same pot, add chopped onions and cook until translucent. Add garlic and cook for 30 seconds.
-
Build the Stew Base : Stir in tomato paste, then add thyme, bay leaves, broth, and Guinness beer if using. Bring to a gentle boil.
-
Add Vegetables : Add carrots, parsnips, and potatoes. Reduce heat to low, cover, and simmer for 2–2½ hours until the lamb is tender and the vegetables are cooked through.
-
Finish and Serve : Remove bay leaves, taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
