Description
This traditional Irish Lamb Stew is a hearty, comforting dish featuring tender lamb cubes slow-cooked with pearl onions, carrots, and potatoes in a flavorful broth. Perfect for a cozy family meal, it combines classic Irish flavors and simple ingredients to deliver a rich and satisfying stew.
Ingredients
Scale
Meat
- 3 pounds boneless lamb leg (or other stewing lamb), cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
Vegetables
- 12 pearl onions (or 1 large onion, chopped)
- 3 medium carrots, cut into 1-inch pieces
- 2 pounds potatoes, peeled and cubed (about 6 medium)
Seasonings & Broth
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 4 cups low-sodium chicken broth (or vegetable/beef/lamb broth)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat Oven and Prep Meat: Preheat your oven to 350°F (175°C). Toss the lamb cubes with all-purpose flour until they are well coated. This helps to seal in the juices and also thickens the stew later.
- Brown Meat: Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb cubes on all sides in batches to develop flavor, then remove the browned meat and set aside.
- Sauté Vegetables: In the same pot, add the carrots, pearl onions, potatoes, dried thyme, salt, and black pepper. Pour in a splash of broth and scrape the bottom of the pot to loosen any browned bits from the lamb. Cook for a few minutes to start softening the vegetables, then return the browned lamb to the pot.
- Add Broth and Simmer: Pour in the remaining broth and bring the mixture to a boil on the stovetop. Adjust seasoning with additional salt and pepper if needed. Cover the pot with its lid and transfer it to the preheated oven.
- Bake: Bake for 1 ½ to 2 hours, or until the lamb is very tender and the flavors have melded beautifully.
- Serve: Remove the pot from the oven, garnish the stew with freshly chopped parsley, and serve hot for a warm and satisfying meal.
Notes
- For a richer flavor, use beef or lamb broth instead of chicken broth.
- Pearl onions can be substituted with a large chopped onion if unavailable.
- Make sure to brown the lamb well; this adds depth to the stew’s flavor.
- This stew can be made a day ahead; flavors improve after resting overnight.
- Serve with crusty bread or Irish soda bread for a complete meal.
