Name: Hearty Irish Lamb Stew Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Irish
Ingredients: 2 lbs lamb shoulder, cut into chunks; 3 carrots, peeled and chopped into even chunks; 4 Yukon Gold or Russet potatoes, peeled and chopped into even chunks; 1 large onion, diced; 3 cloves garlic, minced; 4 cups beef broth; 2 sprigs fresh thyme; 2 bay leaves; 2 tbsp olive oil; ½ cup pearl barley (optional)

Description

This Hearty Irish Lamb Stew is a comforting and flavorful dish featuring tender lamb shoulder simmered with fresh vegetables, fragrant herbs, and optional pearl barley. Perfect for chilly days, this stew combines the rich taste of browned lamb with the sweetness of carrots and the creaminess of potatoes, slow-cooked to a melt-in-your-mouth texture.

Ingredients

Scale

Meat

2 lbs lamb shoulder, cut into chunks

Vegetables

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

Liquids & Seasonings

4 cups beef broth
2 sprigs fresh thyme
2 bay leaves
2 tbsp olive oil

Optional

½ cup pearl barley (optional)

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Instructions

Prepare Vegetables: Chop the carrots, potatoes, and onion into even-sized chunks to ensure they cook evenly throughout the stew.
Brown the Lamb: Heat olive oil in a large pot over medium heat. Add the lamb shoulder pieces and brown them on all sides, which helps develop a rich flavor base for the stew.
Sauté Onions and Garlic: Remove the browned lamb from the pot. In the same pot, add the diced onions and minced garlic. Sauté until the onions become translucent and fragrant, about 3-5 minutes.
Add Vegetables and Herbs: Stir in the chopped carrots, potatoes, fresh thyme sprigs, and bay leaves. Cook while stirring for 3-4 minutes until the vegetables appear glistening and begin to soften slightly.
Combine Ingredients and Simmer: Return the browned lamb to the pot. Pour in the beef broth and add pearl barley if using. Bring the mixture to a gentle simmer.
Cook Slowly: Partially cover the pot and reduce the heat to low. Let the stew cook for about 1 hour and 30 minutes, or until the lamb is tender enough to be easily pulled apart with a fork.

Notes

For a thicker stew, allow it to simmer uncovered during the last 15 minutes to reduce the liquid.
Substitute beef broth with lamb broth or vegetable broth for different flavor profiles.
Feel free to add other root vegetables like parsnips or turnips for added complexity.
Pearl barley is optional but adds a nice texture and helps thicken the stew.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.