Name: Hearty Irish Lamb Stew Recipe
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Cuisine: Irish
Ingredients: 2 lbs lamb shoulder, cut into chunks; 4 cups beef broth; 3 large carrots, peeled and cut into chunks; 4 Yukon Gold or Russet potatoes, peeled and cut into chunks; 1 large onion, chopped; 3 cloves garlic, minced; 2 teaspoons fresh thyme or 1 teaspoon dried thyme; 2 bay leaves; 2 tablespoons olive oil; 1/2 cup pearl barley (optional)

Description

This Hearty Irish Lamb Stew is a wholesome, comforting dish perfect for cooler days. Tender lamb shoulder is browned and then slow-cooked with carrots, potatoes, onions, and aromatic herbs in a rich beef broth to create a flavorful and satisfying meal. Optionally, pearl barley can be added for extra texture and heartiness. This classic stew is ideal for family dinners and showcases traditional Irish flavors.

Ingredients

Scale

Meat and Broth

2 lbs lamb shoulder, cut into chunks
4 cups beef broth

Vegetables

3 large carrots, peeled and cut into chunks
4 Yukon Gold or Russet potatoes, peeled and cut into chunks
1 large onion, chopped
3 cloves garlic, minced

Herbs and Seasoning

2 teaspoons fresh thyme or 1 teaspoon dried thyme
2 bay leaves

Other Ingredients

2 tablespoons olive oil
1/2 cup pearl barley (optional)

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Instructions

Prepare the vegetables: Chop the carrots, potatoes, and onion into even chunks to ensure uniform cooking.
Brown the lamb: Heat the olive oil in a large pot over medium heat and brown the lamb chunks on all sides until nicely seared. This step locks in flavor and adds depth to the stew.
Sauté aromatics: Remove the browned lamb from the pot and add the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
Add vegetables and herbs: Stir in the chopped carrots, potatoes, thyme, and bay leaves, cooking for another 3-4 minutes until the vegetables start to glisten.
Combine and simmer: Return the browned lamb to the pot. Add the beef broth and pearl barley if using. Bring everything to a gentle simmer.
Slow cook the stew: Partially cover the pot and cook on low heat for about 1.5 hours, or until the lamb is fork-tender and the flavors have melded beautifully.

Notes

For a thicker stew, you can mash some of the potatoes into the broth towards the end of cooking.
Feel free to substitute pearl barley with other grains like rice or omit it entirely for a classic meat and vegetable stew.
Season with salt and pepper to taste during the final 10 minutes of cooking to avoid over-salting.
Leftovers taste even better the next day as the flavors deepen.

Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Category: Main Course
Method: Stovetop
Cuisine: Irish