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 pounds lamb shoulder, cut into chunks; 3 medium carrots, peeled and chopped into chunks; 4 Yukon Gold or Russet potatoes, peeled and chopped into chunks; 1 large onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 2 teaspoons fresh thyme leaves 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 comforting and flavorful dish that combines tender lamb shoulder with fresh vegetables and aromatic herbs. Slow-cooked to perfection, this classic stew features chunks of carrots, potatoes, and optional pearl barley, all simmered in a rich beef broth seasoned with thyme and bay leaves. Perfect for a cozy family meal, it delivers a satisfying taste of traditional Irish cuisine.

Ingredients

Scale

Meat

2 pounds lamb shoulder, cut into chunks

Vegetables

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

Liquids & Broth

4 cups beef broth

Herbs & Spices

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

Others

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 evenly sized chunks to ensure even cooking and better texture in the stew.
Brown the lamb: Heat olive oil in a large heavy-bottomed pot over medium heat. Add the lamb chunks and brown them on all sides to develop rich flavor and color, about 5-7 minutes.
Sauté the aromatics: Remove the browned lamb from the pot and set aside. In the same pot, add chopped onions and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
Add vegetables and herbs: Add the chopped carrots, potatoes, thyme, and bay leaves to the pot. Stir well and cook for 3-4 minutes until the vegetables start to glisten and release their aromas.
Simmer the stew: Return the lamb to the pot and pour in the beef broth. If using pearl barley, add it now. Stir gently to combine and bring the stew to a gentle simmer.
Slow cook: Partially cover the pot with a lid and reduce the heat to low. Let the stew cook gently for about 1 hour and 30 minutes, or until the lamb is fork-tender and the flavors are fully developed.

Notes

For a thicker stew, add pearl barley or increase the cooking time slightly to reduce the liquid.
Use lamb shoulder for the best balance of tenderness and flavor.
Fresh thyme is preferred but dried thyme works well too.
Beef broth can be swapped for lamb broth or vegetable broth for different flavor profiles.
Adjust seasoning with salt and black pepper to taste before serving.
Leftovers taste even better the next day as flavors meld.