It’s not just for St. Patrick’s Day!

This Irish Lamb Stew recipe is quite simply the best stew I have ever eaten. My picky son usually throws vegetables out of soups or stews with his spoon as if he’s been personally insulted — but he devours this hearty lamb stew and asks for seconds. Sometimes even third.

If you’re not a fan of lamb, it’s just as good with beef or use a combination. Whatever meat you choose, keep it lean because bacon adds plenty of richness to this already hearty stew.

How to make traditional Irish lamb stew

Start by frying 6 slices of fatty bacon in the bottom of a dutch oven until crisp. Remove and set aside to cool, crumble and keep for later.

Dredge your tender lamb pieces in flour. Working in batches, sauté the lamb in the bacon fat over medium-high heat until browned on all sides. Do not crowd the pot as it will steam rather than rise. You want to get that nice pink on the outside that adds so much flavor. Remove each batch of lamb pieces with a slotted spoon so the juices remain in the pot.

Add the onions and cook until translucent, then stir in the garlic cloves and remaining flour for another minute.

Add the beef stock, tomato paste and salt, scraping up any browned bits from the bottom of the pan. Add the potatoes, carrots and crumbled bacon, then stir to combine. At this point, you have two options:

Slow cooker: Transfer everything to a saucepan and cook on LOW for 6-8 hours. Add the frozen peas and fresh parsley 15 minutes before serving.

Cooking hob: Bring to a boil on the stove, then lower the heat, cover with a lid, and simmer—never boil—for 45 minutes. Add the rest of the vegetables and continue boiling, covered, for 1 hour, stirring occasionally. Throw in the parsley and frozen peas in the last 5 minutes. Remove the bay leaves, add some black pepper to taste and salt before serving.

While this stew is delicious immediately, it’s even better the next day when the flavors have had time to marry. I often make it the night before, then refrigerate it (either in the crock pot or by just popping the liner in the fridge) and reheat it for dinner. Leftovers keep well for up to a week, although the vegetables start to get soft towards the end.

Brooch

Tips for the Best Old Fashioned Irish Lamb Stew

How to choose the right lamb

Lamb shoulder is ideal because it has enough marbling to become tender during a long, slow roast without falling apart. Avoid boneless leg of lamb, which can dry out. Look for tender pieces of lamb cut into about 1.5-inch pieces so they cook evenly.

How to search correctly

Dry the lamb before putting it in flour. Heat your Dutch oven until the fat is shimmering, then add the lamb in batches — never all at once. Crowding the pot lowers the temperature and causes the meat to steam instead of sear. A proper sear creates a caramelized crust that gives the broth its deep, rich flavor.

Simmer, do not boil

Once the liquid is in, resist the urge to boil. A hard boil makes the lamb tough and the stew cloudy. Keep the heat no higher than medium (low and slow is the way to go) with a lid so the liquid is barely bubbling. It’s this gentle roasting that makes the lamb fall apart tender.

Why not beer? (unless you want to)

Traditionally, Irish stew is a country food. Hard-working farmers could not afford to put their evening pint in the family pot. The beef broth and tomato paste provide all the depth and color you need. That said, if you want to add Guinness, replace about 1 cup of the beef stock with one can (14.9 oz) of Guinness or another dark stout. Add it when you add the rest of the liquid.

Other vegetables can be added

This recipe sticks to traditional carrots and potatoes, but you can also add turnips, parsnips or celery (which add a subtle sweetness) or mushrooms (which deepen the umami in the broth). None are really traditional, but all work well. Add them together with the carrots and potatoes.

Exchange of shares

You can replace the beef stock with chicken stock or vegetable stock if you like. Or, if you bought lamb on the bone, make a quick stock by roasting the bones in spices for 45 minutes, then simmering them in water.

This old-fashioned, traditional Irish Lamb Stew is a delicious, hearty alternative to corned beef and cabbage for St. Patrick’s Day. I pair it with a freshly baked loaf Potato bread to soak up the stewed goodness and often serve it with a wonderful Irish tea cake for dessert.