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Hearty Irish Lamb Stew with Tender Potatoes, Carrots, and Rich Herb Broth

A traditional Irish lamb stew featuring tender lamb shoulder, Yukon Gold potatoes, carrots, and a rich herb broth, slow-cooked to perfection.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 large carrots, sliced
  • 1 1/2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cups beef broth
  • 1 cup stout beer (optional)
  • 2 tablespoons tomato paste

Instructions

  1. 1. Heat olive oil in a large pot over medium heat. Brown the lamb pieces in batches until golden on all sides. Remove and set aside.
  2. 2. In the same pot, add diced onion and cook until soft, about 5 minutes. Add minced garlic and cook for 1 more minute.
  3. 3. Stir in tomato paste and cook for 1 minute, then pour in stout beer (if using) and deglaze the pot, scraping up browned bits.
  4. 4. Return lamb to the pot. Add beef broth, sliced carrots, and cubed potatoes. Bring to a boil.
  5. 5. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until lamb is tender and vegetables are cooked through.
  6. 6. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Notes

This stew tastes even better the next day. For a thicker broth, mash some of the potatoes against the side of the pot before serving.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Method: Main Course
  • Cuisine: Irish

Nutrition

  • Calories: 450 kcal
  • Sugar: 8 g
  • Fat: 20 g
  • Carbohydrates: 35 g
  • Protein: 30 g