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Meat, European

Irish stew

Irish stew is a lamb, potato and carrot stew simmered with thyme, for 4 people, ready in 2 hours, very easy to make, for €3.80 per person. The key is adding the potatoes right from the start so they break down a little and naturally thicken the broth, with no flour or cream needed.

Tonight we're off to Ireland with an Irish stew, a lamb, potato and carrot stew simmered with thyme, simple and fall apart tender.

Irish stew
Total time
2 h
Difficulty
Very easy
Cost per person
€3.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Irish stew is the kind of dish that simmers quietly while you get on with your day. The lamb turns tender, the potatoes break down slightly in the broth and thicken it with no help at all, and the carrots keep some bite. Thyme and bay leaf season everything gently, without ever overpowering the lamb.

This is the dish to start on a winter Sunday when you have a couple of free hours but don't want to hover over the stove. It simmers patiently, fills the house with a warm smell, and ends up in deep bowls where a spoon does all the work. A simple, generous fall and winter dinner for nights when you want supper to practically make itself.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 800 g

Fruits and vegetables

  • Potatoes 800 g
  • Carrots 3
  • Onions 3
  • Thyme 4 sprigs
  • Parsley 4 sprigs

Pantry

  • Bay leavesoften in the pantry 2
  • Wateroften in the pantry 75 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the lamb into large cubes and trim off any excess fat.

    Keep the small bits of fat, they add flavor to the broth.

  2. Peel and cut the potatoes into large chunks, the carrots into rounds and the onions into wedges.

    Large chunks hold up well through the long cooking time without falling apart.

  3. Layer the meat, onions, carrots and potatoes in a pot, along with the thyme, bay leaves, salt and pepper.

    Finish with a layer of potatoes, they protect the meat.

  4. Pour in the water just to cover, cover the pot and bring to a simmer. 10 min

    Skim the broth at the start, it stays clear.

  5. Let it simmer gently, covered, until the lamb is tender. 1 h 30

    Don't stir, just shake the pot gently so nothing sticks.

  6. Remove the bay leaves, sprinkle with chopped parsley and serve in deep bowls.

    Mash a piece of potato into the broth at the end to thicken it further.

Our tips to get it right

  • Pick a well marbled lamb shoulder rather than a very lean cut, the fat melts slowly and flavors the broth.
  • Cut the potatoes into really large chunks, otherwise they turn to mush and barely hold together by the end.
  • Keep the heat on low throughout cooking, a hard boil toughens the meat instead of tenderizing it.

The variations

  • Swap the lamb shoulder for mutton neck or beef brisket if you prefer a milder flavor.
  • For a meatless version, use button mushrooms and white beans instead of the lamb, keeping the same simmering time.
  • To save time, cut the meat and vegetables into smaller pieces, which brings the cooking time down to about 50 minutes.

What to serve it with

  • Irish soda bread
  • A pat of salted butter
  • A glass of cider

Storage

Irish stew keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 3 months in a suitable container. Reheat gently in a pot, adding a splash of water if the broth has thickened too much.

Questions about this dish

Can you make Irish stew ahead of time?

Yes, it's actually recommended, the flavors deepen as it sits. Make it a day ahead, let it cool, store it in the fridge, then reheat gently before serving.

Which cut of lamb works best for this stew?

Boneless shoulder is ideal since it stays tender through a long simmer. Neck works well too and is often a bit cheaper.

Why add the potatoes at the very start of cooking?

They cook for a long time and start to break down, which naturally thickens the broth. That's what gives Irish stew its signature texture, with no flour or cream added.

Can you use stock instead of water?

Yes, a light vegetable or chicken stock adds extra flavor from the start. Keep the same amount of liquid and taste for salt before adding more at the end.

How long does it take to make an Irish stew?

Count 2 h in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an Irish stew?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Irish stew cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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