Irish Lamb Stew with Root Vegetables
This Irish lamb stew is a hearty mix of lamb shoulder, potatoes, carrots and parsley root cooked slowly in beef stock. The broth is thickened with blended potato rather than flour, while thyme, bay leaves and fresh parsley keep the flavour simple and traditional. It’s a warming, filling dinner that works especially well on colder days.
Nutrition
- Calories 434kcal 103kcal
- Fat 20.6g 4.9g
- Carbs 38.9g 9.2g
- Protein 23.7g 5.6g
- Fibre 6.5g 1.6g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I like this stew because it’s the sort of dinner you can leave to gently cook while you get on with something else. There’s very little fuss once everything is in the pot, and the lamb has plenty of time to become tender. The broth thickens nicely as it cooks, so you end up with a proper, homely bowl of stew without needing to add flour or cream.
Tips and Variations
- Lamb shoulder works particularly well here, as it becomes tender during the longer cooking time.
- Trim off any large pieces of visible fat before browning the lamb.
- Cut the potatoes and root vegetables into similar-sized pieces so they cook evenly.
- Swap the parsley root for parsnip if needed, bearing in mind that parsnip has a slightly sweeter flavour.
- Stir in the blended potato gradually until the broth reaches the thickness you like.
- Keep the stew at a gentle simmer rather than a rapid boil to help the lamb stay tender.
- Serve on its own or with some steamed greens for a little extra veg.
- Cool leftovers completely before dividing into individual containers for meal prep.
Meal Storage
Let the stew cool before moving it to an airtight container. Keep it in the fridge for up to 3 days. The broth might get thicker after chilling because of the potatoes, so add a splash of water when reheating if you need to.
Freezer tips
Freeze the cooled stew in airtight, freezer-safe containers for up to 3 months. Leave a little space at the top of each container because the liquid will expand as it freezes. The potatoes may become slightly softer after freezing, but the stew will still be suitable for reheating.
Defrost the stew in the fridge overnight. Warm it gently in a saucepan, stirring now and then, until the lamb and vegetables are hot all the way through.
Frequently Asked Questions
Lamb shoulder is a good choice because it becomes tender during slow cooking and adds plenty of flavour to the broth.
Allow around 60–90 minutes of gentle simmering. The exact time will depend on the size of the lamb pieces and how tender you want the meat.
Blend some of the potato with a little broth, then stir it into the stew. This thickens the broth naturally without flour or cornflour.
Yes. Parsnip works well with lamb, potatoes and carrots, although it will give the stew a slightly sweeter flavour.
It is not essential, but browning the lamb first gives the meat and broth a deeper savoury flavour and richer colour.
Closing Note
This is a simple, warming dinner that doesn’t need much on the side. Spoon the stew into deep bowls, sprinkle with fresh parsley, and serve while the broth is hot. The tender lamb and soft root vegetables make it extra comforting on cold days. If you like hearty one-pot meals, you might also enjoy this slow-cooked beef stew with potatoes and carrots.
- 💪 High Protein
- 🧊 Freezer Friendly
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