Make the best lamb and potato stew, a cozy dish for cold days. The best part? This Irish lamb stew with potatoes is cooked in one pot on the stove, so it's super easy!
In this lamb and potato stew recipe, the ingredients are cooked until incredibly tender and flavorful. Every bite is filled with comforting flavors that will make you want seconds.
You don't have to be a master chef to whip up this mouthwatering dishโit's simple, straightforward, and oh-so-satisfying! Whether you're having it for St. Patrick's Day, a regular dinner, or sharing it with friends, this classic stew warms you up inside and out.ย
I do make lots and lots of stews, so if you need more delicious stew ideas for this season, have a look at this Hungarian Pork Stew, Dutch Oven Irish Stew with Guinness Beer, this Hungarian Chicken Paprikash, or this French Red Wine Beef Stew Recipe.
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๐ฅWhy will you love this recipe?
- Easy one-pot recipe: No fuss, no mess, just simple cooking. Sear the meat, then gradually add the remaining ingredients and simmer everything until tender.ย
- Tender, melt-in-your-mouth lamb and hearty potatoes; this is comfort food at its best. Try this delicious Romanian Lamb Stew, too.ย
- No fancy skills required: Anyone can make this lamb stew recipe and enjoy its deliciousness.
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๐Recipe ingredients
- Lamb shoulder meat: You can buy a boneless lamb shoulder or one with the bone still in. You can ask the local butcher to remove the bone (do take it home with you and make Lamb Bone Soup). Or you can remove the bone yourself; itโs easy.ย
- Chopped boneless leg of lamb is also great for this recipe. Or make a Roasted Leg of Lamb with White Wine.
- Stock: If your lamb meat comes with the bone in, you can use it to make Lamb Stock. Otherwise, use good quality store-bought lamb stock. Alternatively, Beef Bone Broth or chicken stock works well, too.ย
- Vegetables: Two medium onions, garlic, carrots and potatoes. Try more stewed potato recipes: Beef and Potato Curry, Instant Pot Chicken Stew, or Potato Sausage Stew.
- Spices: Bay leaves, thyme, fine sea salt, and ground black pepper.
- Equipment: Large Dutch oven or another large heavy-bottomed pot.ย
See the recipe card for full information on ingredients and quantities.
๐ฉ๐ปโ๐ณHow to make the lamb and potato stew?
Step #1: Remove the excess fat and cut the meat into small cubes (about 1 inch/ 2-3 cm). Pat them dry thoroughly with some paper towels.ย
Step #2: Brown lamb on all sides in a large pot, working in several batches, about 5 minutes per batch. Add another tablespoon of oil between the batches if necessary.
Step #3: Cook chopped onion and garlic until golden brown. Scrape the bottom of the pan to release the brown bits.
Step #4: Return the meat to the pan, add the spices and some of the broth or stock, bring the Irish stew with lamb to a boil, lower the heat, and cover the pan.
Step #5: Simmer the stew for about 45 minutes, stirring occasionally. Check the meat now; it should be rather soft already. Add 10 minutes more if you find it necessary.
Step #6: Add onion and cook for another 15 minutes.
Step # 7: Add potatoes, carrots, and remaining stock.
Step #8: Simmer for another 25-30 minutes or until the meat is very tender and the carrots and potatoes are soft.
๐ฅSlow cooker method
You can adapt this tender lamb stew recipe for a slow cooker by browning the lamb and sautรฉing the onions beforehand, then transferring everything to the slow cooker and cooking on low for 6-8 hours or until the meat and the potatoes are tender.
Or make Slow Cooker Lamb Shanks, Slow Cooker Lamb Chops, Slow Cooker Lamb Curry, or Lamb Casserole in the Slow Cooker.
โExpert Tips
Sear the meat in batches: Don't be tempted to sear all the meat at once; an overcrowded pan will cause the meat to release too much water, and it will cook in those juices rather than frying.
Simmer the lamb potato stew over low heat for an extended period to allow the flavors to meld together and the meat to become tender. This slow cooking process results in a rich and flavorful stew.
Add the potatoes and the carrots at the right time when the meat is almost tender to prevent them from becoming mushy. This ensures that they cook just right and maintain their texture.
Salt: Add it as needed based on the type of stock you use. Homemade stock or store-bought low-sodium broth is less salty than regular store-bought stock. If using the latter, be cautious with the salt; itโs better to start with a small amount and adjust the seasoning at the end of cooking.โ
โRecipe FAQ
For this hearty lamb stew, we recommend using lamb shoulder, which is incredibly tender and has a delicate flavor. Alternatively, meat from a leg of lamb or lamb stew meat works well, too.
Yes, this lamb stew with potatoes actually tastes even better the next day as the flavors have had more time to meld together. Simply store it in the refrigerator in an airtight container and reheat gently on the stovetop before serving.
Store in the refrigerator for up to 3-4 days. Leave the leftovers in the covered pot or transfer them to an airtight container.ย
I donโt recommend freezing anything containing potatoes. Theoretically, you could do it, but frozen and defrosted potatoes are not nice; their texture changes, and they will be grainy and weird.ย
๐ฝ๏ธHow to serve the Irish stew with lamb
Since the stew already contains potatoes, it makes a full meal, so you may not need an additional starchy side dish. Nevertheless, Irish soda bread or another crusty bread would perfectly complement a hot bowl of Irish stew. Try stewed cabbage, boiled or roasted caramelized Brussels sprouts, garlic green beans, or a simple salad for vegetable options.
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Lamb and Potato Stew
Equipment
- Large Dutch oven or another large heavy-bottomed pot
Ingredients
- 1ยฝ lbs lamb shoulder meat 700 g, Note 1
- 1-2 tablespoons vegetable oil
- 2 medium onions divided one chopped, one sliced
- 2 garlic cloves finely chopped
- 3 ยพ cups lamb stock or beef/ chicken stock, 900 ml
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 cups carrots chopped, 7 oz/ 250 g
- 1ยฝ lbs potatoes chopped, 700 g
- fine sea salt and ground black pepper Note 2
Instructions
- Lamb: Remove the excess fat and cut the lamb into small cubes (about 1 inch/ 2-3 cm). Pat the meat dry with paper towels.1ยฝ lbs lamb shoulder meat / 700 g
- Sear meat: Heat 1 tablespoon of oil in the pot. Brown the meat in several batches (Note 3). Sear it on all sides; it will take about 5 minutes per batch. Remove the lamb from the pan and set it aside. Repeat with the remaining lamb cubes, adding more oil in between if necessary.1-2 tablespoons vegetable oil
- Onions: In the meantime, chop 1 of the onions and the garlic. Slice the second onion but keep it separated from the rest. Cook them gently in the same pan for about 2 minutes or until the onion is golden (2-3 minutes).2 medium onions + 2 garlic cloves
- Simmer: Return the lamb cubes to the pan and add only 2 cups/ 500 ml of the broth. Add thyme, bay leaves, and a little salt (Note 2). Lower the heat and simmer the stew, covered, for about 45 minutes or until the meat is almost tender. Stir occasionally.2 cups/ 500 ml stock + 1 teaspoon dried thyme + 2 bay leaves + a little salt
- Add the sliced onion to the stew, stir well, cover again, and continue cooking for another 15 minutes.
- Chop vegetables: Chop the carrots, peel, and cut the potatoes into larger chunks.2 cups carrots / 250 g + 1ยฝ lbs potatoes 700 g
- Continue simmering: Add potatoes, carrots, and the remaining stock to the pot and stir well. Cover and simmer for about 25-30 until the meat and potatoes are tender.remaining stock 1 ยพ cup/ 400 ml
- Thicken lamb stew: If you want the stew to be thicker, remove the lid during the last 15 minutes of cooking. Adjust the taste with salt and pepper.fine sea salt and ground black pepper
Notes
- Lamb meat: Buy a boneless lamb shoulder or one with the bone still in; you will need 1.5 lbs/ 700 g of meat weighed after removing the bone. Ask the butcher to remove the bone (use it to make the stock). Or you can remove the bone yourself. Alternatively, use meat from a leg of lamb or the so-called lamb stew meat.ย
- Sear the lamb in batches: Don't be tempted to sear all the meat at once; an overcrowded pan will cause the meat to release too much water, and it will cook in those juices rather than frying.
- Salt: Add it as needed based on the type of stock you use. Homemade stock or store-bought low-sodium broth are less salty than regular store-bought stock. If using the latter, be cautious with the salt; itโs better to start with a small amount and adjust the seasoning at the end of cooking.
John Velasquez says
Still cooking. I will have it simmer for two More hours then I will strain and refrigerate it. Then next day I will pull meat off lamb Bones and add veggies. Cook and enjoy for dinner.
mary anderson says
it looks so easy to make recipe you make it so to the point with the ingredients and it looks so delicious!
G says
Mmmm, this looks perfect for Saint Patricks Day, and it's just coming up soon!
angiesrecipes says
So very delicious and I love the easy preparation too.