Irish Stew Recipe

Easy homemade Irish Stew with vegetables and herbs in a thick, hearty stock.

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Discover the ultimate Irish Stew Recipe featuring tender lamb, hearty potatoes, carrots, onions, celery, and fresh thyme simmered in rich beef stock. This classic, comforting one-pot meal is perfect for St. Patrick's Day or cozy family dinners—naturally flavorful and even better the next day!

Prep Time20

Cook Time2 10

Total Time2 30

Course: Main Course, Soup

Cuisine: Irish

Servings:

Author: Robyn Stone

Equipment

Dutch Oven

Ingredients

3 pounds lamb cut into 2-inch chunks
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 tablespoon butter
3 medium carrots peeled and cut into 1 1/2-inch chunks
2 stalks celery cut into 1 inch chunks
1 medium onion peeled and diced
6 cups beef stock or beef broth
2 bay leaves
1 1/2 pounds new potatoes halved
1 tablespoon fresh thyme leaves
chopped fresh parsley
salt and pepper to taste
Stone House Seasoning to taste (optional)

Instructions

Preheat oven to 325º F. Pat the lamb dry with paper towels.
Add the flour to a bowl and season it with salt and pepper. Toss the lamb in the flour until coated.
Drizzle 2 tablespoons of the olive oil into a Dutch oven set over medium-high heat on the stove. Working in batches, if needed, brown the lamb on all sides until a deep brown color is reached, about 6-8 minutes. Remove the browned meat to a plate and set aside.
Add 1 tablespoon olive oil and the butter to the Dutch oven. Stir in the carrots, celery, and onion. Cook until the onion is just translucent, about 2-3 minutes.
Return the browned lamb to the Dutch oven with the vegetables, pour in the beef stock, making sure everything is covered, add more water if needed. Add the bay leaves, and bring to a boil and cover with the lid.
Transfer the Dutch oven to the oven and cook 1 1/2 hours. Then, remove the lid and stir in the halved baby potatoes. Increase the oven temperature to 400º F and cook uncovered for 30 more minutes or until the lamb and potatoes are fork tender.
Remove from the oven, allow to rest 5 minutes and stir in the thyme leaves and chopped fresh parsley. Serve with salt and pepper to taste or Stone House Seasoning (optional).

Notes

Storage:

Refrigerator: Cool completely and store in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave, adding a splash of stock if needed.
Make-ahead tip: This stew tastes even better the next day! Cool completely, refrigerate overnight, and reheat gently on the stovetop.

Recipe Variations:

Substitutions: You can use beef chuck roast instead of lamb for a heartier beef version (similar to our Slow Cooker Beef Stew).
Slow Cooker Irish Stew: After browning the lamb and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Add potatoes during the last 2 hours.
Irish Beef Stew Recipe: You can use beef chuck roast instead of lamb for a heartier beef version (similar to our Slow Cooker Beef Stew).
Lighter Irish Stew: For a lighter tasting version, use vegetable or chicken stock in place of the beef stock.
Gluten-Free Irish Stew: Use gluten-free flour blend for dredging the lamb for browning or skip entirely. Check other ingredients ingredients, such as any store-bought stock, to make sure gluten-free.
Instant Pot Irish Stew: Sauté the coated meat in the Instant Pot in olive oil. Remove the browned meat to a plate and set aside. Add the butter, onion, carrots, celery and saute until the onion is translucent. Add back the meat and any juices. Stir in the stock, potatoes, and bay leaves. Secure the lid to the Instant Pot, make sure the vent is closed, and cook on High pressure for 35 minutes. Allow the Instant Pot to naturally release pressure, about 10 minutes. Remove the bay leaves, stir in the thyme and parsley, and serve.

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