Classic Irish Stew
Warm up with a rich, savory Classic Irish Stew! Loaded with tender meat, hearty vegetables, and a flavorful broth, this timeless dish is just as perfect for cozy nights at home as it is on St. Patrick’s Day.
Few meals bring the kind of comfort you’ll find in a slow-cooked stew simmering on the stove. This Classic Irish Stew uses simple ingredients like beef, lamb, potatoes, and carrots, and the result is a flavorful and satisfying meal.
This recipe is very close to the ones we’ve had when traveling in Ireland, with one exception. In Ireland, it’s made with all lamb. At least the ones I’ve had are.
However, lamb just isn’t my favorite protein in stew, so I use a little for authenticity and substitute the rest with beef. Suits my American taste a little better, and it’s a lot less expensive.
This stew is quite good served immediately, but if you can let it rest overnight and reheat it the next day, it’s even more delicious!!
Recipe Snapshot
Cuisine: Irish
Cooking Method: Stovetop and Oven
Total Time: 2 Hours, 20 Minutes
Servings: 6
Primary Ingredient(s): Lamb shoulder, stew beef, onions, celery, carrots, beef stock, potatoes
Skill Level: Easy
What You’ll Like About This Recipe
- Filled with tender meat, potatoes, and vegetables for a hearty, satisfying meal.
- The one-pot cooking method leaves fewer dishes to clean.
- The leftovers are even more flavorful making it great for cooking ahead.
Ingredient Notes
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- Beef Stew Meat and Lamb Shoulder — I prefer a combination of about 2/3 beef and 1/3 lamb, even though I understand that Irish Stew typically contains all lamb. Of course, you can make the recipe with all beef or all lamb if you like.
- Potatoes — I like a floury potato such as Russets for this stew. They hold up well to the cooking time. Yukon Golds also work.
- Carrots, Onions, and Celery — The classic veggie combination for beef-based stews.
- Beef Stock — If you happen to have homemade beef broth, please use it! Otherwise, a good purchased brand such as Swanson is excellent.
- Butter — I place the potatoes on top of the stew and dot them with butter before cooking. It adds so much richness and helps the potatoes brown a bit.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Classic Irish Stew
- Preheat the oven to 325 degrees.
- Place a large, oven-proof Dutch oven or other heavy, deep pan over medium high heat. Add one tablespoon of canola oil.
- Add about 1/3 of the meat and sprinkle with salt and pepper.
- Cook until browned on all sides. Repeat in batches until all the meat has been browned, adding additional oil as needed.
- Add the remaining oil to the pan and add the prepared vegetables. Cook and stir often, until the onion is translucent (5-6 minutes).
- Return the browned meat to the pan.
- Add the stock and bay leaf.
- Bring to the boil, then remove from the heat.
- Arrange the potatoes on top of the stew.
- Dot with the butter and sprinkle with salt and a generous amount of ground black pepper.
- Cover the pan and place in the oven. Cook for about 1 1/2 hours or until the meat is tender. Remove the cover during the final 10 minutes of cooking to allow the potatoes to brown.
- Serve in bowls with sliced, buttered Irish soda bread on the side. Sprinkle a little chopped fresh parsley on top if desired.
Recipe Variations
- Use only lamb for a more traditional Irish flavor or all beef for a more familiar American flavor.
- Replace a cup of the beef broth with Guinness or another stout beer.
- Add a few parsnips or turnips if you like.
Menu Suggestions
- For a classic dinner menu, serve the stew with brown Irish soda bread with butter, followed by an apple cranberry crisp for dessert.
- For Sunday dinner, serve with roasted Brussels sprouts on the side and slow cooker bread pudding.
- Serve an easy weeknight meal of stew with a mixed green salad tossed with vinaigrette and oatmeal cookies.
Storing the Leftovers
Refrigerate leftovers in an airtight container for up to 3 days or freeze in portions for up to 3 months. Warm slowly on the stovetop over low heat.
Questions About Classic Irish Stew
Yes! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
Simmer uncovered on the stovetop until thickened or mash a few potato slices into the broth to thicken it.
More Recipes You’ll Like
- See all my Soups and Stews recipes.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Classic Irish Stew
Ingredients
- 2 pounds mixed lamb shoulder and stew beef cut into 1-inch pieces
- Salt and pepper
- 4 tablespoons canola oil
- 2 medium onions roughly cut in chunks
- 3 ribs celery cut into 1-inch pieces
- 4 large carrots cut into chunks
- 4 cups beef stock
- 1 bay leaf
- 5 large baking potatoes peeled and cut into ½-inch thick slices
- 6 tablespoons butter
Instructions
- Preheat the oven to 325 degrees.
- Place a large, oven-proof Dutch oven or other heavy, deep pan over medium high heat. Add one tablespoon canola oil.
- Add about 1/3 of the meat and sprinkle with salt and pepper.
- Cook until browned on all sides. Repeat until all meat has been browned, adding additional oil when needed.
- Add the remaining oil to the pan and add the prepared vegetables. Cook, stirring often, until the onion is translucent (5-6 minutes).
- Return the browned meat to the pan.
- Add the stock and bay leaf.
- Bring to the boil, then remove from the heat.
- Arrange the potatoes on top of the stew.
- Dot with the butter and sprinkle with salt and a generous amount of ground black pepper.
- Cover the pan and place in the oven. Cook for about 1 1/2 hours or until the meat is tender. Remove the cover during the final 10 minutes of cooking to allow the potatoes to brown.
- Serve with sliced, buttered Irish soda bread.
Notes
- To make in a slow cooker — After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze in portions for up to 3 months. Warm slowly on the stovetop over low heat.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 15, 2016. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I never thought about buttering the potatoes as they cook! Genius.
Miss P
Yes. It helps them brown and makes them taste really good, too :-)