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4.54 from 13 votes

Irish Lamb Stew

This hearty and comforting Irish Lamb Stew is incredibly easy to make, made with carrots, potatoes and lamb! It's wholesome, earthy, totally delicious and perfect for a chilly winter night!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dinner, Main Course
Cuisine: Irish
Keyword: lamb stew
Servings: 6
Calories: 536kcal
Author: Joanna Cismaru

Ingredients

  • 3 pound lamb cut into cubes, I used boneless leg of lamb
  • 2 tablespoon all-purpose flour
  • 3 tablespoon olive oil
  • 12 pearl onions or 1 large onion chopped
  • 3 medium carrots cut into 1 inch pieces
  • 6 medium potatoes peeled and cubed
  • 1 teaspoon thyme dried
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 4 cups chicken broth low sodium, or vegetable/beef/lamb broth
  • 2 tablespoon parsley fresh and chopped, for garnish
US Customary - Metric

Instructions

  • Preheat oven: Preheat the oven to 350℉. 
  • Toss the meat with flour: Toss the lamb cubes with the flour well, ensuring each piece is coated in flour.
  • Brown meat: Heat the oil in a large Dutch oven. Toss in the meat and brown it on all sides, until nice and brown. You might have to do this in a couple batches. Remove the meat from the pot and set aside.
  • Add veggies and combine everything together: Add the carrots, onions, potatoes, herbs and spices to the Dutch oven. Add a splash of the broth and scrape the brown bits from the bottom of the pan. Cook for a couple minutes, then add the meat back to the pot and the remaining broth. Bring to a boil then season again with salt and pepper if needed.
  • Bake: Cover the pot and transfer to the oven to bake for 1½ hours to 2 hours, until the meat is very tender.
  • Garnish and serve: Garnish with fresh parsley and serve.

Video

Notes

  1. Allow the stew to come to room temperature but don’t leave it out, unrefrigerated for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.
  2. You can freeze this stew for up to 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer.

Nutrition

Serving: 1serving | Calories: 536kcal | Carbohydrates: 33g | Protein: 54g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 623mg | Potassium: 1673mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5200IU | Vitamin C: 27.6mg | Calcium: 103mg | Iron: 10.3mg