Why this recipe works: A straightforward lamb stew built around meat, potatoes, onions and thyme. The broth stays lighter than a flour-thickened beef stew, allowing the lamb and vegetables to remain distinct.
Method
- Pat the lamb dry. Heat the oil in a heavy pot over medium-high heat and brown the lamb in batches. Transfer to a plate.
- Lower the heat to medium. Add the onions and cook for 6 minutes until softened, scraping up the browned bits.
- Return the lamb to the pot. Add the stock, bay leaves, thyme and pepper. Bring to a gentle simmer, partly cover and cook for 60 minutes.
- Add the potatoes and carrots. Continue simmering for 35 to 45 minutes, until the lamb is tender and the potatoes are cooked through.
- Remove the bay leaves. Spoon off excess surface fat if desired. Season with salt and stir in most of the parsley.
- Rest the stew for 10 minutes before serving. Garnish with the remaining parsley.
Cultural note
Traditional Irish stew varies by household and era. This accessible adaptation uses boneless lamb and carrots, and it avoids claiming to be the single definitive version.
Useful notes
Lamb shoulder becomes tender with slow, moist cooking; very lean lamb can dry out.
Keep the potato pieces fairly large so they do not dissolve into the broth.
For a slightly thicker broth, mash two cooked potato pieces against the side of the pot and stir them back in.
Serving ideas
Good with brown bread, soda bread or steamed cabbage.
Storage and reheating
Refrigerate promptly and use within 3 to 4 days. The flavour improves after resting overnight.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
