Irish Lamb Stew

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Irish Lamb Stew recipe; lamb is simmered with potatoes, onions, carrots, celery, and broth. Lamb stew is a traditional dish in Ireland.  Serve with Irish Soda Bread.

This dish is similar to the French Navarin (Navarin Lamb Stew) Navarin is a traditional French stew consisting of lamb and root vegetables, specifically turnips, carrots and potatoes.

As is the case with most stews; you'll get the most flavor out of the dish if you make it the day before and refrigerate it overnight allowing the vegetable and meat flavors to mingle.  It will be best the next day!


  • PrepN/A |
  • TotalN/A |
  • Serves8 - 10


    • 3 pounds boneless lamb shoulder, trimmed and cut into 1-inch pieces
    • 1 1/2 tablespoons minced fresh flat leaf parsley, leaves only
    • 1 teaspoon dried thyme, crumbled
    • 6 cups chicken or vegetable broth
    • 3 pounds boiling potatoes, peeled and quartered
    • 1 large onion, finely chopped
    • 1 pound carrots, peeled and cut into 1/2-inch pieces
    • 6 stalks celery, trimmed and ribs cut into 1/2-inch pieces
    • 6 tablespoons all-purpose flour
    • 1/4 cup vegetable oil


In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.
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