This Irish lamb stew is loaded with vegetables and melt-in-your-mouth, tender, grass fed lamb meat for the most amazingly tasty soup ever! The rich broth is incredibly savory and soul-warming. It’s the perfect cozy comfort food soup for any day of the year!

Hearty Irish Lamb Stew Recipe

It may not be much to look at, most stews are somewhat plain in appearance - but this Irish lamb stew is downright heavenly! You’re sure to love each and every succulent bite!

This is an excellent meal to enjoy around St. Patrick’s Day, but that is equally wonderful any time of the year! If you have never had a lamb stew, you are in for a savory treat!

Our home made Irish Lamb Stew is made with grass fed lamb for melt in your mouth goodness!

I love cooking (and eating) classic Irish fare. If you do too, take a look at my other Irish and Irish-inspired recipes!

🥘 Ingredients

Pick your favorite veggies if you want to add more filling to your stew. Just like most stews, this is a versatile recipe!

  • Lamb Stew Meat - 1 ½ lbs of lamb stew meat (or use lamb shoulder or thick-cut shoulder chops, cut into 1 ½ to 2-inch chunks and trimmed of fat).All-Purpose Flour - ¼ cup of flour.Salt & Pepper - ½ teaspoon each, salt & pepper.Olive Oil - 4 tablespoons of olive oil (extra virgin - divided into 2 portions of 2 tablespoon each).Yellow onion - 1 large yellow onion (roughly chopped, about ½ cup - white onion can also be used).Parsley - 2 tablespoons of fresh, chopped parsley.Carrots - 5-6 medium carrots (medium sized, rough chopped, about 3 cups).Celery - 6 ribs celery (rough chopped, about 3 cups).Beef Broth - 6 cups of beef broth (use more or less, as needed to cover your stew ingredients).Red Potatoes - 3-4 medium red potatoes (or russet potatoes - chopped).Bay Leaves - 2 whole bay leaves, removed before serving.Thyme - 2 sprigs of fresh thyme, removed before serving.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 Step-By-Step Instructions

I am cooking my lamb stew on the stovetop today, but we have included the instructions for alternate cooking methods below! If you will be finishing your lamb stew in the oven, I suggest using a Dutch oven for the best results.

This recipe will make enough stew for about 6 servings! You can always freeze some for later if you’d like.

Irish Lamb Stew, made from scratch and ready to simmer for our stove top cooking method.

  • Season the meat. In a medium bowl, coat 1 ½ pounds of cut lamb stew meat with flour (start with half the ¼ cup of flour or ⅛ cup) and season with ½ a teaspoon of both salt and pepper. Bring the first 2 tablespoon portion of olive oil to medium-high heat in a large stock pot or heavy-bottomed dish (like a Dutch oven).Brown the meat. Brown the floured lamb meat on all sides (dust the browning meat with the remaining flour if you would like your stew broth to be thicker), then remove from the pot and set aside. *Do not worry about the browned bits sticking to the bottom of the pot, this is the base of a great stew!Add the remaining ingredients. Add the second 2 tablespoon portion of olive oil into the pot and sweat 1 onion until beginning to get translucent. Add remaining ingredients: 2 tablespoons of chopped parsley, 5-6 carrots, 6 ribs of celery, 6 cups of broth, potatoes, 2 bay leaves, and 2 sprigs of thyme. Return the seared lamb to the pot, stir, cover, and bring it to a boil.Simmer. Once a slow rolling boil is reached, reduce the heat to low and cook at a low simmer for approximately 90 minutes (timing will vary depending on your meat portion, the chunk size, etc.) or until your lamb meat is very tender when forked.Serve. Remove bay leaves and thyme stems and serve while hot.

Dutch Oven Instructions (oven braised method)

Follow the directions in the recipe: use an oven-safe dish (preferably a dutch oven).

  • Preheat. Preheat your oven to 350°F (175°C) while browning the lamb meat. Cover. Once all of the ingredients have been combined, cover your lamb stew and place it in the oven. Bake. Bake for about 1 hour, or until lamb meat is very tender when forked.

Slow Cooker or Crockpot Instructions

For best results follow the directions above including: coating the lamb stew meat with flour, seasoning with salt and pepper, and browning the meat in a Dutch oven (or frying pan).

  • Scrape fond. Transfer browned lamb stew meat to a 6-quart slow cooker, scraping as much of the ‘fond’ from the bottom of the pan along with the juices from cooking the meat.Add ingredients & cook. Add the onion, potatoes, carrots, celery, chopped parsley, bay leaves, sprigs of fresh thyme, and beef broth. Cover and cook on low setting for eight hours.

To skip the pan searing, place flour-coated lamb stew meat in the bottom of the slow cooker (OR sprinkle flour over the lamb meat after it has been placed into the crockpot/slow cooker).

Instant Pot or Pressure Cooker Instructions

Follow the directions for coating your lamb meat with flour and seasoning with salt and pepper.

  • Brown the meat. Set your instant pot to saute and brown the lamb stew meat, about 3-4 minutes.Cook. Add 1 cup of the beef broth, stir and scrape any browned bits into the liquid. Add the remaining beef broth along with the chopped parsley, bay leaves, and sprigs of fresh thyme. Close and seal your instant pot, then cook on high for 30 minutes.Finish. Add the remaining ingredients: onion, celery, carrot, and potatoes, then re-seal the instant pot and cook on high for 10 minutes. When the timer beeps, let your lamb stew rest for 7-10 minutes. If your lamb meat is not fork tender, return your stew to high pressure for an additional 5 minutes.

No matter which method you use to make your Irish lamb stew, serve it up immediately once fully cooked with a nice big chunk torn off of an Irish soda bread loaf (topped with some Irish butter). Enjoy!

💭 Angela’s Tips & Recipe Notes

  • Your choice of meat will impact your results! Most stews are forgiving of what meats you choose. In this case, your stew meat chunks should be of good quality, preferably lamb shoulder (leg of lamb is best suited for roasting and grilling, but will be tough when used as lamb stew meat). Milk lamb or grass-fed lamb is also recommended.Read more about lamb meat and selecting your lamb cuts on my lamb, mutton, and goat guide!I always suggest adding your seasoning toward the end of the cooking time, as your flavor and consistency have had a chance to come together. To thicken your stew before serving add a slurry of all-purpose flour and cold water toward the end of the cooking time. Use 1 tablespoon of each and mix until smooth, then whisk into your stew. Repeat as needed until your desired consistency has been reached.

🥡 Storing & Reheating

You may store leftover Irish lamb stew in an airtight container in the refrigerator. Enjoy it within 5 days.

You may freeze your stew in an airtight plastic container or heavy-duty freezer bag for up to 3 months.

Reheating Irish Lamb Stew

Reheat your stew in a saucepan on the stovetop over medium heat until sufficiently hot.

Is Irish Stew Made With Beef Or Lamb? Lamb or mutton is the preferred meat for an authentic Irish stew. How Do I Thicken Irish Stew? The flour used to coat the stew meat should help thicken your stew. As it is made on this page, this stew will have a medium thickness. For a thicker stew, you could also let the stew simmer on the stovetop for 5-10 additional minutes with the lid off. Or, you could mash 1 or 2 of the potatoes and mix them in. Can I Freeze Lamb Stew? Yes! Once the stew has cooled, place it in an airtight container or heavy-duty freezer bag. It will keep well frozen for 3 months. Longer than that, and the meat and veggies will start to become mushy.

😋 More Tasty Irish Recipes

  • Irish Nachos - Irish nachos are made with thinly sliced potatoes in place of chips!Irish Oatmeal Cake with Caramel Pecan Frosting - This Irish oatmeal cake with caramel pecan frosting is full of fabulous fall flavors!Irish Apple Cake - A moist apple cake with a heavenly vanilla custard drizzled over the top.Potato Leek Soup - This warm and cozy potato soup is perfect for cool weather!Apple Blackberry Crumble - This sweet and fruity apple blackberry crumble is just calling for a scoop of vanilla ice cream. Irish Coffee - A sweet coffee with a kick thanks to Irish whiskey!

A huge THANK YOU to our local farm, Maple Hill Garden, that personally delivered the half a lamb used in this recipe!

Lamb or mutton is the preferred meat for an authentic Irish stew.

How Do I Thicken Irish Stew? The flour used to coat the stew meat should help thicken your stew. As it is made on this page, this stew will have a medium thickness. For a thicker stew, you could also let the stew simmer on the stovetop for 5-10 additional minutes with the lid off. Or, you could mash 1 or 2 of the potatoes and mix them in.

Can I Freeze Lamb Stew? Yes! Once the stew has cooled, place it in an airtight container or heavy-duty freezer bag. It will keep well frozen for 3 months. Longer than that, and the meat and veggies will start to become mushy.

The flour used to coat the stew meat should help thicken your stew. As it is made on this page, this stew will have a medium thickness. For a thicker stew, you could also let the stew simmer on the stovetop for 5-10 additional minutes with the lid off. Or, you could mash 1 or 2 of the potatoes and mix them in.

Yes! Once the stew has cooled, place it in an airtight container or heavy-duty freezer bag. It will keep well frozen for 3 months. Longer than that, and the meat and veggies will start to become mushy.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews

Irish Lamb Stew

This Irish lamb stew is loaded with vegetables and melt-in-your-mouth, tender, grass fed lamb meat for the most amazingly tasty soup ever! The rich broth is incredibly savory and soul-warming. It’s the perfect cozy comfort food soup for any day of the year!

Author | Angela

Servings: 6 servings Calories: 314kcal Prep 10 minutes Cooking 1 hour 30 minutes Total Time 1 hour 40 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 ½ lbs lamb stew meat (or use lamb shoulder or thick cut shoulder chops, cut into 1 ½ to 2 inch chunks and trimmed of fat)▢ ¼ cup all-purpose flour▢ ½ teaspoon each, salt & pepper (to taste)▢ 4 tablespoon olive oil (extra virgin - divided into 2 portions of 2 tablespoon each)▢ 1 large yellow onion (rough chopped)▢ 2 tablespoon parsley (fresh, chopped)▢ 5-6 carrots (medium sized, rough chopped)▢ 6 ribs celery (rough chopped)▢ 6 cups beef broth (use more or less, as needed to cover your stew ingredients)▢ 3-4 medium red potatoes (or russet potatoes - chopped)▢ 2 bay leaves▢ 2 sprigs thyme

InstructionsIn a medium bowl, coat your cut lamb stew meat with flour (start with half the ¼ cup of flour) and season with salt and pepper. Bring the first 2 tablespoon portion of the olive oil to medium high heat in a large stock pot or heavy bottomed dish (like a dutch oven).1 ½ lbs lamb stew meat, ¼ cup all-purpose flour, ½ teaspoon each, salt & pepper, 4 tablespoon olive oilBrown the floured lamb meat on all sides (dust the browning meat with the remaining flour if you would like your stew broth to be thicker), then remove from the pot and set aside. Do not worry about the browned bits sticking to the bottom of the pot, this is the base of a great stew!Add the second portion of 2 tablespoons olive oil into the pot and sweat the onion until beginning to get translucent. Add remaining ingredients: chopped parsley, carrots, celery, broth, potatoes, bay leaves, and sprigs of thyme. Return the seared lamb to the pot, stir, cover, and bring to a boil.4 tablespoon olive oil, 1 large yellow onion, 2 tablespoon parsley, 5-6 carrots, 6 ribs celery, 3-4 medium red potatoes, 2 bay leaves, 2 sprigs thyme, 6 cups beef brothOnce a slow rolling boil is reached, reduce the heat to low and cook at a low simmer for approximately 90 minutes (timing will vary depending on your meat portion, the chunk size, etc.) or until your lamb meat is very tender when forked.Remove bay leaves and thyme stems before serving.Other vegetables that would be a wonderful addition: turnips, parsnips, fennel, leek, shallot, or peas.Oven (Oven Braised) InstructionsTo make your Irish Lamb Stew in the oven (oven braised method), follow the directions in the recipe: use an oven safe dish (preferably a dutch oven), preheat your oven to 350°F (175°C) while browning the lamb meat. Once all of the ingredients have been combined, cover your lamb stew and place in the oven. Bake for about 1 hour, or until lamb meat is very tender when forked. Slow Cooker & Crock Pot InstructionsTo make your Irish Lamb Stew in a slow cooker or crock pot, for best results follow the directions including coating the lamb with flour, seasoned with salt and pepper, and browned in a dutch oven (or frying pan). Transfer browned lamb stew meat to your 6 quart slow cooker, scraping as much of the ‘fond’ from the bottom of the pan along with the juices from cooking the meat.Add the onion, potatoes, carrots, celery, chopped parsley, bay leaves, sprigs of fresh thyme, and beef broth. Cover and cook on low setting for eight hours.To skip the pan searing, place flour coated lamb stew meat in the bottom of the slow cooker (OR sprinkle flour over the lamb meat after it has been placed into the slow cooker).Instant Pot & Pressure Cooker Instructions*To make your Irish Lamb Stew in an instant pot or pressure cooker, follow the directions for coating your lamb meat with flour and seasoning with salt and pepper. Set your instant pot to saute and brown the lamb stew meat, about 3-4 minutes. Add 1 cup of the beef broth, stir and scrape any browned bits into the liquid. Add the remaining beef broth along with the chopped parsley, bay leaves, and sprigs of fresh thyme. Close and seal your instant pot, then cook on high for 30 minutes.Add the remaining ingredients: onion, celery, carrot, and potatoes, then re-seal the instant pot and cook on high for 10 minutes. When the timer beeps, let your lamb stew rest 7-10 minutes.If your lamb meat is not fork tender, return your stew to high pressure for an additional 5 minutes. Equipment You May NeedLarge StockpotMixing BowlSilicone Spatula Set Video Notes Your choice of meat will impact your results! Most stews are forgiving of what meats you choose. In this case, your stew meat chunks should be of good quality, preferably lamb shoulder (leg of lamb is best suited for roasting and grilling, but will be tough when used as lamb stew meat). Milk lamb or grass-fed lamb is also recommended. Read more about lamb meat and selecting your lamb cuts on my lamb, mutton, and goat guide! I always suggest adding your seasoning toward the end of the cooking time, as your flavor and consistency have had a chance to come together. To thicken your stew before serving add a slurry of all-purpose flour and cold water toward the end of the cooking time. Use 1 tablespoon of each and mix until smooth, then whisk into your stew. Repeat as needed until your desired consistency has been reached.

NutritionCalories: 314kcal (16%) | Carbohydrates: 10g (3%) | Protein: 32g (64%) | Fat: 15g (23%) | Saturated Fat: 3g (19%) | Cholesterol: 73mg (24%) | Sodium: 231mg (10%) | Potassium: 595mg (17%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 8795IU (176%) | Vitamin C: 6.4mg (8%) | Calcium: 45mg (5%) | Iron: 2.7mg (15%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! irish lamb stew, lamb, lamb stew Course Lamb Dishes, Soup Recipes, St. Patrick’s DayCuisine Irish

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 7 reviews

Irish Lamb Stew

Author | Angela

Servings: 6 servings

Calories: 314kcal

Prep 10 minutes

Cooking 1 hour 30 minutes

Total Time 1 hour 40 minutes

Ingredients US CustomaryMetric1x2x3x▢ 1 ½ lbs lamb stew meat (or use lamb shoulder or thick cut shoulder chops, cut into 1 ½ to 2 inch chunks and trimmed of fat)▢ ¼ cup all-purpose flour▢ ½ teaspoon each, salt & pepper (to taste)▢ 4 tablespoon olive oil (extra virgin - divided into 2 portions of 2 tablespoon each)▢ 1 large yellow onion (rough chopped)▢ 2 tablespoon parsley (fresh, chopped)▢ 5-6 carrots (medium sized, rough chopped)▢ 6 ribs celery (rough chopped)▢ 6 cups beef broth (use more or less, as needed to cover your stew ingredients)▢ 3-4 medium red potatoes (or russet potatoes - chopped)▢ 2 bay leaves▢ 2 sprigs thyme

InstructionsIn a medium bowl, coat your cut lamb stew meat with flour (start with half the ¼ cup of flour) and season with salt and pepper. Bring the first 2 tablespoon portion of the olive oil to medium high heat in a large stock pot or heavy bottomed dish (like a dutch oven).1 ½ lbs lamb stew meat, ¼ cup all-purpose flour, ½ teaspoon each, salt & pepper, 4 tablespoon olive oilBrown the floured lamb meat on all sides (dust the browning meat with the remaining flour if you would like your stew broth to be thicker), then remove from the pot and set aside. Do not worry about the browned bits sticking to the bottom of the pot, this is the base of a great stew!Add the second portion of 2 tablespoons olive oil into the pot and sweat the onion until beginning to get translucent. Add remaining ingredients: chopped parsley, carrots, celery, broth, potatoes, bay leaves, and sprigs of thyme. Return the seared lamb to the pot, stir, cover, and bring to a boil.4 tablespoon olive oil, 1 large yellow onion, 2 tablespoon parsley, 5-6 carrots, 6 ribs celery, 3-4 medium red potatoes, 2 bay leaves, 2 sprigs thyme, 6 cups beef brothOnce a slow rolling boil is reached, reduce the heat to low and cook at a low simmer for approximately 90 minutes (timing will vary depending on your meat portion, the chunk size, etc.) or until your lamb meat is very tender when forked.Remove bay leaves and thyme stems before serving.Other vegetables that would be a wonderful addition: turnips, parsnips, fennel, leek, shallot, or peas.Oven (Oven Braised) InstructionsTo make your Irish Lamb Stew in the oven (oven braised method), follow the directions in the recipe: use an oven safe dish (preferably a dutch oven), preheat your oven to 350°F (175°C) while browning the lamb meat. Once all of the ingredients have been combined, cover your lamb stew and place in the oven. Bake for about 1 hour, or until lamb meat is very tender when forked. Slow Cooker & Crock Pot InstructionsTo make your Irish Lamb Stew in a slow cooker or crock pot, for best results follow the directions including coating the lamb with flour, seasoned with salt and pepper, and browned in a dutch oven (or frying pan). Transfer browned lamb stew meat to your 6 quart slow cooker, scraping as much of the ‘fond’ from the bottom of the pan along with the juices from cooking the meat.Add the onion, potatoes, carrots, celery, chopped parsley, bay leaves, sprigs of fresh thyme, and beef broth. Cover and cook on low setting for eight hours.To skip the pan searing, place flour coated lamb stew meat in the bottom of the slow cooker (OR sprinkle flour over the lamb meat after it has been placed into the slow cooker).Instant Pot & Pressure Cooker Instructions*To make your Irish Lamb Stew in an instant pot or pressure cooker, follow the directions for coating your lamb meat with flour and seasoning with salt and pepper. Set your instant pot to saute and brown the lamb stew meat, about 3-4 minutes. Add 1 cup of the beef broth, stir and scrape any browned bits into the liquid. Add the remaining beef broth along with the chopped parsley, bay leaves, and sprigs of fresh thyme. Close and seal your instant pot, then cook on high for 30 minutes.Add the remaining ingredients: onion, celery, carrot, and potatoes, then re-seal the instant pot and cook on high for 10 minutes. When the timer beeps, let your lamb stew rest 7-10 minutes.If your lamb meat is not fork tender, return your stew to high pressure for an additional 5 minutes.

Equipment You May NeedLarge StockpotMixing BowlSilicone Spatula Set

Video

Notes Your choice of meat will impact your results! Most stews are forgiving of what meats you choose. In this case, your stew meat chunks should be of good quality, preferably lamb shoulder (leg of lamb is best suited for roasting and grilling, but will be tough when used as lamb stew meat). Milk lamb or grass-fed lamb is also recommended. Read more about lamb meat and selecting your lamb cuts on my lamb, mutton, and goat guide! I always suggest adding your seasoning toward the end of the cooking time, as your flavor and consistency have had a chance to come together. To thicken your stew before serving add a slurry of all-purpose flour and cold water toward the end of the cooking time. Use 1 tablespoon of each and mix until smooth, then whisk into your stew. Repeat as needed until your desired consistency has been reached.

Nutrition

Calories: 314kcal (16%) | Carbohydrates: 10g (3%) | Protein: 32g (64%) | Fat: 15g (23%) | Saturated Fat: 3g (19%) | Cholesterol: 73mg (24%) | Sodium: 231mg (10%) | Potassium: 595mg (17%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 8795IU (176%) | Vitamin C: 6.4mg (8%) | Calcium: 45mg (5%) | Iron: 2.7mg (15%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Lamb Dishes, Soup Recipes, St. Patrick’s DayCuisine Irish

US CustomaryMetric