Traditional Irish Lamb Stew Recipe
This hearty Irish lamb stew simmers tender chunks of lamb with bacon, vegetables, and herbs in a rich broth for a cozy meal that’s perfect for cold days. Ready in about 2½ hours, this traditional Irish stew develops incredible depth of flavor as it cooks.
You’ll love how the lamb becomes melt-in-your-mouth tender while the potatoes and carrots soak up all the amazing flavors. It’s the kind of stew that tastes even better the next day, making it perfect for meal prep or a St. Patrick’s Day feast!
Looking for more hearty dinner ideas? Try my Hearty Classic Beef Stew, Irish Inspired Ground Beef Stew for more cozy meals, or serve it with Grandma’s Irish Soda Bread With Raisin for a complete Irish feast!
Table of Contents
Reasons You’ll Love This Recipe
- Perfect One-Pot Meal: Everything cooks together in a large Dutch oven, building layers of flavor while keeping cleanup simple.
- Make-Ahead Friendly: This flavorful lamb stew actually improves after a day in the fridge as the flavors meld together.
- Versatile Cooking Methods: While traditionally made on the stovetop, this stew adapts beautifully to a slow cooker or Instant Pot.
- Restaurant-Quality Results: The combination of bacon fat, red wine, and slow cooking creates restaurant-worthy depth of flavor at home.
Recipe Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Ingredient Notes:
- Lamb Shoulder – This cut of lamb provides the best results, becoming perfectly tender through slow cooking. Ask your grocery stores’ butcher to cut it into 1½-inch pieces for even cooking.
- Bacon – Adds a smoky flavor and the bacon fat helps create a rich base for the stew.
- Baby Potatoes – These hold their shape while cooking and soak up the delicious broth. Sweet potatoes can be substituted for a different twist.
- Red Wine – Adds complexity and helps tenderize the meat. Guinness beer makes a great choice for a more traditional Irish flavor.
- Beef Broth – Forms the base of the stew. You can substitute chicken stock if needed.
- Fresh Herbs – Thyme sprigs and bay leaves add traditional flavor. Fresh parsley makes a beautiful garnish.
- Vegetables – Carrots, onions, and peas create a hearty meal.
- Tomato Paste – Adds richness and helps thicken the stew.
- Seasonings – Simple salt, black pepper, and garlic powder enhance the natural flavors.
Substitutions and Additions
- Meat Options – Lamb stew meat or lamb leg can replace shoulder
- Additional Vegetables – Pearl barley or parsnips add extra heartiness
- Liquid Variations – Guinness beer can replace the red wine
- Herbs – Dried thyme can substitute for fresh (use 1 teaspoon dried for 2 teaspoons fresh)
How To Make Traditional Irish Lamb Stew (step-by-step directions)
STEP 1. Heat your large Dutch oven over medium-high heat. Add the chopped bacon and cook until crispy, stirring occasionally. Transfer the bacon to a plate using a slotted spoon, leaving the flavorful bacon fat in the pot. (Photo 1)
STEP 2. While the bacon cooks, pat your lamb pieces dry with paper towels. Season them thoroughly with salt, pepper, and garlic powder, making sure each piece is well coated. (Photo 2)
STEP 3. Dust the seasoned lamb with flour, turning to coat each piece evenly. Work in batches to avoid overcrowding. (Photo 3)
STEP 4. In the same pot with the bacon fat, heat 1 tablespoon of oil over medium-high heat. Brown the lamb in small batches, about 3-4 minutes per side, until golden brown. Add more oil between batches if needed. Transfer the browned meat to a plate. (Photo 4)
STEP 5. Reduce heat to medium and add the diced onions to the pot. Cook for about 5 minutes until they start becoming translucent, stirring occasionally to scrape up the flavorful browned bits from the bottom.
STEP 6. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning. (Photo 5)
STEP 7. Pour in the beef broth, red wine (or Guinness), and stir in the tomato paste until well combined. Add the fresh thyme and bay leaves. (Photo 6)
STEP 8. Return the browned lamb and crispy bacon to the pot. Bring everything to a gentle boil, then reduce heat to a simmer. Cover and cook for 1 hour and 30 minutes or until the meat starts becoming tender. (Photos 7 & 8)
STEP 9. Add the halved potatoes and chopped carrots to the pot, making sure they’re submerged in the liquid. Cover and continue cooking for 20-25 minutes until the vegetables are fork-tender. (Photos 9 & 10)
STEP 10. Stir in the thawed green peas and let them warm through for about 5 minutes. (Photo 11)
STEP 11. Taste and adjust seasoning if needed. Remove bay leaves, garnish with fresh thyme or parsley if desired, and serve hot with crusty bread. (Photo 12)
Recipe Tips
- Pat lamb dry with paper towels before seasoning for better browning
- Don’t overcrowd the pot when browning meat – work in batches
- Scrape up all brown bits from the bottom of the pan – they add flavor
- Check stew occasionally, adding more broth if needed
- For the best results, let it rest 10-15 minutes before serving
Storing Tips
- Storage: Cool completely before transferring to airtight containers
- Refrigerator: Keeps for 4-5 days at proper temperature
- Freezer: Freezes well for up to 3 months
- Reheating: Warm gently over low heat, adding broth if needed
Serving Suggestions
Complement this hearty stew with Green Beans Almondine or Best Creamy Sweet Mashed Potatoes on the side. Turn leftovers into a twist on Fresh Green Bean Casserole, or use them as a base for shepherd’s pie!
Recipe FAQs
Yes! Brown the meat and vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-6 hours.
Lamb shoulder is ideal because it has the perfect amount of fat and becomes tender with slow cooking. Lamb leg or stew meat also work well.
Absolutely! This stew actually improves after a day in the refrigerator as the flavors develop further. Perfect for meal prep or entertaining.
If your stew is too thin, make a cornstarch slurry with 1 tablespoon each of cornstarch and cold water. Stir it in and simmer until it reaches your desired thickness.
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Traditional Irish Lamb Stew Recipe
Equipment
Ingredients
- 6 strips bacon chopped
- 3 pounds lamb shoulder fat trimmed and cut into 1 ½-inch pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup all-purpose flour
- 2-3 tablespoons avocado oil divided
- 1 large onion diced
- 5 garlic cloves minced
- 4 cups beef broth more as needed
- 1 cup dry red wine OR Guinness
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves minced (or 1 teaspoon dried)
- 2 bay leaves
- 1.5 pound baby gold potatoes halved
- 4 large carrots chopped into 2-inch long pieces
- 1 cup frozen green peas thawed
- Fresh thyme or parsley for garnish optional
Instructions
- Heat your large Dutch oven over medium-high heat. Add the chopped bacon and cook until crispy, stirring occasionally. Transfer the bacon to a plate using a slotted spoon, leaving the flavorful bacon fat in the pot.6 strips bacon
- While the bacon cooks, pat your lamb pieces dry with paper towels. Season them thoroughly with salt, pepper, and garlic powder, making sure each piece is well coated.3 pounds lamb shoulder,2 teaspoons salt,1 teaspoon black pepper,½ teaspoon garlic powder
- Dust the seasoned lamb with flour, turning to coat each piece evenly. Work in batches to avoid overcrowding.¼ cup all-purpose flour
- In the same pot with the bacon fat, heat 1 tablespoon of oil over medium-high heat. Brown the lamb in small batches, about 3-4 minutes per side until golden brown. Add more oil between batches if needed. Transfer the browned meat to a plate.2-3 tablespoons avocado oil
- Reduce heat to medium and add the diced onions to the pot. Cook for about 5 minutes until they start becoming translucent, stirring occasionally to scrape up the flavorful browned bits from the bottom.1 large onion
- Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.5 garlic cloves
- Pour in the beef broth, red wine (or Guinness), and stir in the tomato paste until well combined. Add the fresh thyme and bay leaves.4 cups beef broth,1 cup dry red wine OR Guinness,2 tablespoons tomato paste,2 teaspoons fresh thyme leaves,2 bay leaves
- Return the browned lamb and crispy bacon to the pot. Bring everything to a gentle boil, then reduce heat to a simmer. Cover and cook for 1 hour and 30 minutes, or until the meat starts becoming tender.1.5 pound baby gold potatoes
- Add the halved potatoes and chopped carrots to the pot, making sure they’re submerged in the liquid. Cover and continue cooking for 20-25 minutes until the vegetables are fork-tender.4 large carrots
- Stir in the thawed green peas and let them warm through for about 5 minutes.1 cup frozen green peas
- Taste and adjust seasoning if needed. Remove bay leaves, garnish with fresh thyme or parsley if desired, and serve hot with crusty bread.Fresh thyme or parsley for garnish
Notes
- Pat lamb dry with paper towels before seasoning for better browning
- Don’t overcrowd the pot when browning meat – work in batches
- Scrape up all brown bits from the bottom of the pan – they add flavor
- Check stew occasionally, adding more broth if needed
- For the best results, let it rest 10-15 minutes before serving
Nutrition Information
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