Irish Lamb Stew
A traditional one-pot stew of tender lamb, potatoes, and onions simmered until melt-in-your-mouth soft. Humble, hearty, and ready in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 425
- Protein
- 42g
Ingredients
- 1.5 lbs lamb shoulder, cut into 2-inch chunks
- 1.25 lbs waxy potatoes (Yukon Gold), halved
- 3 medium yellow onions, quartered
- 3 cups beef or chicken broth
- 3 sprigs fresh thyme sprigs
- 1 whole bay leaf
- 1 to taste salt and pepper
- 2 tbsp olive oil
Instructions
- 1
Pat lamb dry with paper towels. Season generously with salt and black pepper.
- 2
Heat oil in a 5-quart Dutch oven over medium-high until it shimmers, ~90 seconds.
- 3
Working in batches, sear lamb without stirring until deeply browned, ~3 minutes per side.
- 4
Transfer lamb to a plate. Don't worry if it's not fully cooked — it will braise.
- 5
Add onions to the pot. Scrape up browned bits with a wooden spoon, stirring 2 minutes.
- 6
Pour in broth. Return lamb to pot. Add thyme and bay leaf. Bring to a simmer.
- 7
Partially cover and simmer gently for 25 minutes until lamb begins to soften.
- 8
Add potatoes. Simmer, covered, 20 minutes until potatoes and lamb are fork-tender.
- 9
Remove thyme sprigs and bay leaf. Taste and adjust salt and pepper.
- 10
Serve hot, ladling stew and broth into bowls.
Tools you’ll need
- 5-quart Dutch oven or heavy-bottomed pot with lid
- wooden spoon
- paper towels
- cutting board
- chef's knife
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
