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Irish

Traditional Irish Stew

Slow-cooked lamb shoulder with potatoes, onions, and carrots in a light savory broth. Known as stobhach gaelach - the national dish of Ireland.

mainEasyIrish
Prep20 minCook150 minTotal170 minServes6Temphot
✓ gluten-free✓ dairy-free
Recipe
Ingredients
  • 2 lbslamb shoulder(boneless, cut into 2-inch chunks)
  • 1.5 lbspotatoes(peeled and roughly cubed)
  • 3 mediumcarrots(sliced into thick rounds)
  • 2 mediumonions(roughly chopped)
  • 3 cupsbeef stock
  • 3 sprigsfresh thyme
  • 2 wholebay leaves
  • 1 tspsalt
  • 0.5 tspblack pepper
  • 2 tbspfresh parsley(chopped, to serve)
  • 2 tbspvegetable oil
Instructions
  1. 1Season the lamb chunks generously with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the lamb in batches - do not crowd the pot - until well coloured on all sides, about 3 to 4 minutes per batch. Transfer to a plate.
  2. 2Reduce the heat to medium. Add the onions to the same pot and cook for 4 to 5 minutes until softened and translucent.
  3. 3Return the browned lamb to the pot. Add the carrots, thyme sprigs, and bay leaves. Pour over the stock - it should just cover the meat. Add a splash of water if needed.
  4. 4Bring to a gentle simmer. Cover tightly and cook over the lowest possible heat, or in a 300F (150C) oven, for 1 1/2 hours.
  5. 5Add the potatoes and stir to submerge them in the broth. Cover and cook for a further 30 to 40 minutes until both the lamb and potatoes are completely tender.
  6. 6Remove the bay leaves and thyme sprigs. Taste and adjust seasoning. The broth should be light and brothlike. For a slightly thicker consistency, mash a few cooked potatoes into the liquid.
  7. 7Ladle into deep bowls and scatter with fresh parsley. Serve immediately with Irish soda bread alongside for dipping.
Notes
History & Origin

Traditional Irish stew - stobhach gaelach in Irish - is the national dish of Ireland. It originated as a practical meal for farming families who kept sheep primarily for wool. When animals were no longer productive they went into the pot with potatoes, onions, and root vegetables. Traditionally made with mutton, modern versions use lamb shoulder, which becomes deeply tender after slow cooking. The dish should have a light, brothy consistency - not a thick gravy.

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