Ingredients
Method
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Season the lamb with salt and black pepper, then lightly dust it with flour.
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Heat the oil or butter in a large heavy pot over medium heat.
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Brown the lamb in batches until lightly coloured on all sides, then remove and set aside.
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Add the onions, carrots, and garlic to the pot and cook for 5 minutes until slightly softened.
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Return the lamb to the pot and pour in the stock.
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Add the bay leaves and thyme, then bring everything to a gentle boil.
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Add the potatoes, reduce the heat to low, cover, and simmer for about 1 hour 30 minutes to 2 hours.
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Stir occasionally and check that the lamb is becoming tender and the potatoes are soft.
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Adjust the seasoning with salt and black pepper.
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Finish with chopped fresh parsley and serve hot.
Irish context
Irish stew is one of the most traditional dishes in Irish cooking and is strongly associated with rural home food. It was historically made with simple, accessible ingredients such as lamb, potatoes, and onions.
The dish is valued for its warmth, simplicity, and deep comforting character, especially during cold and wet weather.
Tips
Use lamb shoulder for the best flavour and tenderness. Cut the potatoes into large chunks so they hold their shape during cooking.
For a thicker stew, lightly mash a few potatoes into the broth before serving. The stew tastes even better the next day after the flavours have developed further.
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