Traditional Irish Stew (Lamb Stew) Recipe
An easy recipe for traditional Irish Lamb Stew made with lamb, baby potatoes, carrots, peas, cipollini onions and fresh tarragon! So easy, so delicious- this version is made in a dutch oven in the oven!
How to Make the Best Traditional Irish Stew (Lamb Stew)
Few dishes are as comforting and soul-warming as a Traditional Irish Stew. This hearty lamb stew has been a cornerstone of Irish cuisine for centuries, born from the necessity of making the most of simple, local ingredients. Our version stays true to tradition while being incredibly easy to prepare in a Dutch oven.
The secret to an exceptional Irish stew lies in the browning of the lamb. Taking your time to properly sear each piece of meat develops a rich, deep flavor that forms the foundation of the entire dish. Combined with tender baby potatoes, sweet carrots, and delicate cipollini onions, this stew is a complete meal in a bowl.
What makes this recipe special is its simplicity—no complicated techniques or hard-to-find ingredients. Just quality lamb, fresh vegetables, and aromatic herbs simmered together until everything is meltingly tender. The optional peas add a pop of color and sweetness, while fresh tarragon or parsley brightens up each serving. Perfect for a cozy dinner on a cold evening!
Traditional Irish Stew (Lamb Stew)
An easy recipe for traditional Irish Lamb Stew made with lamb, baby potatoes, carrots, peas, cipollini onions and fresh tarragon! So easy, so delicious- this version is made in a dutch oven in the oven!
Ingredients
Main Ingredients
Instructions
Preparing the Stew
- Preheat oven to 350°F.
- Pat lamb dry and sprinkle generously with salt and pepper.
- Heat oil in a heavy-bottomed oven-proof Dutch oven over medium-high heat. Brown meat on all sides in batches, taking your time to do it well. This is what adds the flavor!
- Set the meat aside and add onions and carrots to the pot, lowering the heat to medium, adding more oil if necessary. Season generously with salt and pepper and continue cooking 6-8 minutes.
- Return the meat to the pot, add the potatoes and broth, and bring to a simmer. Add thyme and bay leaves.
Cooking and Finishing
- Cover tightly, and bake for 1½ hours or until the lamb is fork-tender. Alternatively, you can continue to simmer on low heat on the stovetop.
- Once the meat is tender, uncover, add peas, and cook 10 more minutes. Skim any fat from the top of the broth using a ladle or spoon.
- Taste, adjust salt and pepper. A splash of Worcestershire works here, too, if you want more depth.
- Ladle into bowls and garnish with fresh tarragon or parsley.
Notes
- You can substitute beef chuck roast for the lamb if preferred.
- If using regular onions instead of cipollini, cut 3 medium onions into wedges.
- For a thicker stew, mix 2 tablespoons flour with 2 tablespoons softened butter and stir into the stew during the last 10 minutes of cooking.
- This stew tastes even better the next day as the flavors continue to develop.
