Irish Stew
A comforting Irish stew of tender lamb, potatoes and carrots simmered with onion, thyme and parsley.
- Total
- 2 h
- Serves
- 4
- Level
- Easy
By Alfie @sunday.roast · Cookt Kitchen · 21 October 2026
Ingredients
Quantities for 4. Tick things off as you go.
Method
Brown the lamb
Heat the oil in a large heavy-based pot over medium-high heat for 2 minutes, until shimmering. Brown the lamb in batches for 6 to 8 minutes per batch, turning until well coloured.
Soften the onions
Reduce the heat to medium and cook the onions for 5 minutes, stirring, until softened and lightly golden.
Layer the stew
Take the pot off the heat. Arrange the potatoes and carrots over the lamb, then add the stock, thyme, bay leaves, salt and pepper.
Simmer gently
Bring to a gentle simmer over medium heat for about 5 minutes. Cover and cook over low heat for 75 to 90 minutes, until the lamb is fork-tender and the potatoes are cooked through.
Finish and serve
Remove the thyme stems and bay leaves. Stir in the parsley over low heat for 1 minute, until fragrant, then serve hot.
Tips
- Brown the lamb in batches so it colours rather than steams.
- Keep the stew at a quiet simmer, not a hard boil.
- Leave the vegetables layered over the lamb rather than stirring them through.
Swaps
- Use chicken stock in place of the lamb or beef stock.
- Use rosemary in place of the thyme.
Storing
Refrigerate leftovers in a covered container for up to 3 days and reheat gently until piping hot.
Nutrition per serving
570 kcal · protein 34 g · carbs 54 g · fat 23 g · fibre 7 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains wheat, gluten. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
