Irish Stew Recipe

Name: Irish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless leg of lamb, cut into 1 1/2- to 2-inch chunks; salt; fresh ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons canola oil; 1 yellow onion, coarsely chopped; 3 carrots, cut into large pieces; 2 tablespoons all-purpose flour; 1 ½ cups beef broth; 1 cup stout beer or 1 cup ale; 3 yukon gold potatoes, cut into large pieces; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

2 lbs boneless leg of lamb, cut into 1 1/2- to 2-inch chunks
salt
fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons canola oil
1 yellow onion, coarsely chopped
3 carrots, cut into large pieces
2 tablespoons all-purpose flour
1 ½ cups beef broth
1 cup stout beer or 1 cup ale
3 yukon gold potatoes, cut into large pieces
2 tablespoons chopped fresh flat-leaf parsley

1
Preheat the oven to 325.
2
Season the lamb generously with salt and pepper.
3
In a large, heavy pot, melt the butter with the oil over med-high heat.
4
Add the lam and cook, turning often, until browned on all sides, 5-7 minutes.
5
Transfer to a plate.
6
Pour off all but 1 tbsp of the fat from the pan.
7
Add the onion and carrots and cook, stirring frequently, until the onion is slightly softened, about 3 minutes.
8
Sprinkle with the flour and cook, stirring, for 1-2 minutes.
9
Pour in the broth and stout and bring to a boil, stirring to scrape up any browned bits on the pot bottom.
10
Return the lamb to the pot, cover, and cook in the oven until the meat is tender, about 1 hour.
11
Add the potatoes along with 2 cups water to the pot and continue to cook, covered, until the lamb is very tender, about 45 minutes longer.
12
Serve, garnished with the parsley.

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs boneless leg of lamb, cut into 1 1/2- to 2-inch chunks, salt, fresh ground black pepper, 2 tablespoons unsalted butter, and more.

Yes, Irish Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Irish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions