Comforting and satisfying Authentic Irish Stew.

A trip to Ireland simply isn’t complete without a visit to a local pub for a bowl of hot Irish Stew. You’ll find it everywhere – and it will never taste the same twice! So it’s difficult to call something “Authentic Irish Stew.” It seems “authentic” means, “how me own ma used ta mek et!”

With that said, I did gather up several of the recipes used in various pubs that I visited in Ireland. I’ve tried them over the last two years and think this slight amalgamation comes closest to what I remember as the best bowl of stew I had – at a pub in Killarney town. Over a pint or two of the local brew, I think I downed at least one bowl of this delicious stew, and searched it out in every town I visited. If you try it, you’ll see why! Pair it up with some Authentic Irish Soda Bread for St. Patrick’s Day!

Print Recipe

Authentic Irish Stew Recipe

Prep Time25

Cook Time1

Total Time1 25

Course: Main Course

Cuisine: Irish

Keyword: Authentic Irish Stew

Servings: 8 Servings

Author: Don Herman

Ingredients

3 pounds Lamb Shoulder cut in 2-inch chunks. Can substitute mutton, beef, veal, venison – even goat meat!
4 tbsp Vegetable oil
3 tbsp Flour optional – especially if adding sliced potatoes below
2 pounds Onions about 6 medium, cut in wedges
1 pound Carrots about 6 medium, cut in large chunks
4 cups Water or beef or chicken broth
Splash of red wine to taste optional
Dash of Worcestershire optional
Salt and pepper to taste
1 large Thyme sprig
3 pounds Russet Potatoes peeled and halved. For thicker broth, slice 1/2 potato in thin slices. (Can substitute Yukon gold potatoes, but the broth will be thinner).

Instructions

Pat meat chunks with a paper towel to dry, and season well with salt and pepper. Heat oil in a large, oven-safe soup pot with lid over medium-high heat until shimmering. If desired, dredge the meat in flour. Brown meat on all sides.
Remove meat and and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 8 minutes.
Depending on the size of your pot, remove all but the lowest rack in the oven, and pre-heat oven to 350 degrees.
Return meat to pot, add broth and bring to a simmer. Add thyme and arrange potatoes on top of the meat. Add a final dash of salt and pepper, cover the pot and put into the oven.

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Authentic Irish Stew Questions and Answers:

What’s the best cut of meat for Irish Stew?
Lamb shoulder is the classic choice — it’s well-marbled and turns tender after a long, slow braise. If lamb isn’t available, this recipe holds up well with mutton, beef, veal, venison, or even goat.

Do I have to brown the meat first?
It’s not strictly required, but browning adds a deep, roasted flavor to the broth that’s worth the extra step. If you’re short on time, you can skip it, though the stew won’t be quite as rich.

Can I make this stew ahead of time?
Yes — in fact, Irish Stew tends to taste even better the next day, once the flavors have had time to meld. Make it a day ahead, refrigerate, and gently reheat before serving.

How do I get a thicker broth?
Dredge the meat in flour before browning, and slice half of the potatoes thin instead of leaving them all in halves. The starch from the thin-sliced potatoes will naturally thicken the broth as it cooks.

Can I use Yukon gold potatoes instead of Russets?
You can, but keep in mind the broth will turn out thinner since Yukon golds hold their shape better and release less starch than Russets.

Is red wine or Worcestershire sauce necessary?
No, both are optional. They add extra depth of flavor, but the stew is delicious with just broth, thyme, salt, and pepper if you prefer to keep it simple.

What should I serve with Irish Stew?
A warm loaf of Authentic Irish Soda Bread is the perfect pairing, ideal for sopping up the broth — especially for a St. Patrick’s Day spread.

Can I make this in a slow cooker instead of the oven?
Yes. Brown the meat and vegetables first as directed, then transfer everything to a slow cooker and cook on low for 7–8 hours, or until the meat is fork-tender.