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Cozy Irish Stew with Lamb and Root Vegetables

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A deeply comforting Irish stew featuring tender lamb shoulder and a medley of root vegetables simmered to perfection in a rich broth. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 pounds lamb shoulder, cut into 1-inch cubes (bone-in preferred)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 3 large carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and chopped
  • 3 medium potatoes (Yukon Gold preferred), peeled and diced
  • 4 cups beef or lamb broth (about 1 liter)
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Optional: 1 cup Guinness or stout beer (240 ml)

Instructions

  1. Trim excess fat from the lamb shoulder and cut into 1-inch cubes. Peel and chop the carrots, parsnips, potatoes, and onions into bite-sized chunks. Mince the garlic.
  2. Heat 2 tablespoons olive oil over medium-high heat in a large heavy-bottomed pot or Dutch oven. Working in batches, brown the lamb cubes on all sides until golden, about 4-5 minutes per batch. Remove browned lamb and set aside.
  3. Reduce heat to medium. Add chopped onions and garlic to the pot, stirring until softened and fragrant, about 3-5 minutes. Scrape up any browned bits from the bottom.
  4. Add the carrots, parsnips, and potatoes to the pot, stirring to coat with the onion and garlic mixture.
  5. Return the lamb to the pot. Pour in 4 cups broth and, if using, 1 cup Guinness or stout beer. Add thyme sprigs and bay leaves. Bring to a gentle boil.
  6. Reduce heat to low, cover, and simmer for 60-75 minutes until lamb is tender and vegetables are cooked through. Stir occasionally and check seasoning halfway through. Add water or broth if too thick.
  7. Remove thyme sprigs and bay leaves. Season with salt and black pepper to taste. Garnish with fresh chopped parsley before serving.

Notes

Searing the lamb first is essential to lock in flavor and juices. Keep heat low and steady during simmering to ensure tender meat. If stew is too thin, mash a few potatoes against the pot side and stir to thicken naturally. Avoid over-stirring to keep broth clear. Use fresh thyme for best flavor; dried thyme can be substituted but add earlier in cooking. Leftovers taste better the next day and can be frozen for up to 3 months.

Nutrition

Keywords: Irish stew, lamb stew, root vegetables, cozy dinner, easy stew recipe, slow-cooked lamb, comfort food

Find it online: https://sofiaspice.com/cozy-irish-stew-with-lamb-and-root-vegetables-easy-homemade-recipe/