Hearty Irish Lamb Stew with Potatoes and Carrots

Why you’ll love it

• Melt-in-your-mouth lamb: shoulder meat turns buttery soft after a slow simmer.
• One pot, simple ingredients: lamb, potatoes, carrots, onions and herbs do all the work.
• Even better tomorrow: perfect for making ahead, for a crowd or for easy lunches all week.

Quick facts

Ingredients

For the stew

• 2 1/2 lb (1.1 kg) boneless lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch (4 cm) cubes
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 3 tbsp (24 g) all-purpose flour
• 2 tbsp (30 ml) olive oil or neutral oil
• 2 tbsp (28 g) unsalted butter
• 2 large yellow onions, cut into thick wedges
• 3 garlic cloves, minced
• 2 tbsp (32 g) tomato paste
• 1 cup (240 ml) Guinness or other stout (or more broth)
• 4 cups (960 ml) low-sodium beef or chicken broth
• 1 tsp Worcestershire sauce
• 2 bay leaves
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch (4 cm) chunks
• 4 medium carrots, cut into 1-inch (2.5 cm) pieces (about 2 cups / 260 g)
• 2 celery ribs, sliced 1/2 inch (1.3 cm) thick
• 1 cup (140 g) frozen peas (optional)

For serving

• 2 tbsp chopped fresh parsley
• Crusty bread or Irish soda bread and butter

Step-by-step method

1. Season the lamb. Pat the lamb cubes very dry with paper towels. In a large bowl, toss them with 1 teaspoon of the salt, 1/2 teaspoon of the pepper and the flour until evenly coated.

2. Brown the lamb. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the lamb in 2 or 3 batches, without crowding, and brown it well on at least two sides, 5 to 6 minutes per batch. Transfer the browned lamb to a plate.

3. Cook the onions. Reduce the heat to medium and add the butter and onions. Cook, stirring and scraping up the browned bits from the bottom, until the onions are softened and golden, 6 to 8 minutes. Add the garlic and tomato paste and cook, stirring, 1 to 2 minutes.

4. Deglaze. Pour in the stout and scrape the bottom of the pot well. Let it bubble for 2 minutes.

5. Simmer the lamb. Return the lamb and any juices to the pot. Add the broth, Worcestershire sauce, bay leaves and thyme. Bring to a boil, then reduce the heat to low, cover and simmer gently for 1 hour, stirring once or twice. (You can also cook it covered in a 325°F / 165°C oven.)

6. Add the vegetables. Stir in the potatoes, carrots, celery and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer 45 to 60 minutes more, stirring occasionally, until the lamb and the potatoes are very tender.

7. Thicken and finish. Uncover and simmer 10 minutes to thicken the broth slightly. Press a few potato chunks against the side of the pot with a spoon to thicken it more. Stir in the peas, if using, and cook 3 minutes. Remove the bay leaves and thyme stems, skim off any fat from the surface, then taste and adjust the salt and pepper.

8. Serve. Ladle the stew into warm bowls, sprinkle with parsley and serve with crusty bread and butter.

How to know it is done

The stew is ready when the lamb is fork-tender and pulls apart with gentle pressure from a spoon, the potatoes are soft all the way through when pierced with a knife, and the carrots are tender but still hold their shape. The broth should be glossy and lightly thickened, enough to coat the back of a spoon. If the lamb still feels chewy, cover and keep simmering 15 to 20 minutes more; lamb shoulder always gets tender with time.

Tips for the best result

• Use lamb shoulder, not leg; its marbling keeps the meat juicy and tender during the long simmer.
• Dry the meat well and brown it in batches; crowded meat steams instead of browning.
• Keep the stew at a gentle simmer, with small lazy bubbles; a hard boil makes the meat tough.
• Cut the potatoes and carrots into large chunks so they do not fall apart.
• Skim the fat from the top before serving, or chill the stew overnight and lift off the hardened fat.

Variations and substitutions

• Beef stew: use the same amount of beef chuck instead of lamb and simmer 1 hour 30 minutes before adding the vegetables.
• Without alcohol: replace the stout with more broth plus 1 tsp balsamic vinegar for depth.
• Slow cooker: brown the lamb and onions as directed, then put everything except the peas into a 6-quart slow cooker and cook on low 7 to 8 hours or on high 4 to 5 hours. Stir in the peas at the end.
• Instant Pot: brown on saute, add everything except the peas, cook on high pressure 30 minutes and let the pressure release naturally for 15 minutes.
• Root vegetables: replace half of the carrots with parsnips or turnips.

Make ahead

Lamb stew is ideal for making ahead. Cook it completely up to 2 days before serving, cool it, cover and refrigerate. The flavor gets deeper overnight, and the fat hardens on top so you can lift it off easily. Reheat gently over medium-low heat, adding a splash of broth if it is too thick.

Storage and reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat over medium-low heat, stirring occasionally, until steaming hot (165°F / 74°C), or in the microwave in 1-minute bursts. Freeze for up to 3 months; the potatoes will be a little softer after thawing. Thaw overnight in the refrigerator before reheating.