Hearty Slow-Cooked Irish Lamb Stew With Potatoes and Carrots

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 3 hours 10 minutes
• Total Time: 3 hours 35 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) boneless lamb shoulder, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp neutral oil (canola or vegetable)
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) Irish stout
• 3 cups (720 ml) low-sodium beef or lamb stock
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 lb (450 g) carrots, cut into 1-inch chunks
• 2 1/2 lb (1.13 kg) Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 2 tbsp chopped fresh parsley

Do This

• 1. Heat oven to 300°F (150°C). Season lamb with salt and pepper; toss with flour.
• 2. Sear lamb in oil in a Dutch oven over medium-high heat (in batches). Remove to a bowl.
• 3. Add butter, then onions; cook until soft and lightly golden. Stir in garlic and tomato paste.
• 4. Deglaze with stout; simmer 2 minutes. Add stock, Worcestershire, bay, and thyme.
• 5. Return lamb, add carrots and potatoes, bring to a simmer, cover, and bake 2 hours.
• 6. Uncover and bake 30–40 minutes more until thick and lamb is very tender; finish with parsley and adjust salt.

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Why You’ll Love This Recipe

• Deep, cozy flavor from browning the lamb and reducing stout and stock into a rich broth.
• Meltingly tender meat thanks to a low, steady oven braise at 300°F (150°C).
• Thick, spoon-coating stew using a light flour coating plus potatoes that naturally enrich the broth.
• Simple, classic ingredients that are easy to find and feel truly comforting.

Grocery List

• Produce: 2 large yellow onions, 3 garlic cloves, 1 lb (450 g) carrots, 2 1/2 lb (1.13 kg) Yukon Gold potatoes, fresh parsley, fresh thyme (optional)
• Dairy: unsalted butter
• Meat: 2 1/2 lb (1.13 kg) boneless lamb shoulder (or mutton shoulder)
• Pantry: all-purpose flour, neutral oil, tomato paste, Irish stout, low-sodium stock, Worcestershire sauce, bay leaves, kosher salt, black pepper

Full Ingredients

Meat and seasoning

• 2 1/2 lb (1.13 kg) boneless lamb shoulder (or mutton shoulder), cut into 1 1/2-inch (4 cm) chunks
• 2 tsp kosher salt (plus more to taste at the end)
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour

Cooking fat

• 2 tbsp neutral oil (canola or vegetable)
• 2 tbsp unsalted butter

Aromatics and vegetables

• 2 large yellow onions (about 1 lb / 450 g), thinly sliced
• 3 garlic cloves, minced
• 1 lb (450 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks
• 2 1/2 lb (1.13 kg) Yukon Gold potatoes, cut into 1 1/2-inch (4 cm) chunks (peel if you prefer)

Broth and flavor builders

• 2 tbsp tomato paste
• 1 cup (240 ml) Irish stout (such as Guinness)
• 3 cups (720 ml) low-sodium beef stock or lamb stock
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)

To finish

• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat and prep for even cooking

Place a rack in the lower middle of the oven and preheat to 300°F (150°C). Pat the lamb dry with paper towels (this helps it brown instead of steam). Cut the lamb, potatoes, and carrots into similar-sized chunks so everything finishes at the same time.

Step 2: Season and lightly flour the lamb

In a large bowl, toss the lamb with 2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp flour until the pieces look lightly coated. This small amount of flour helps thicken the stew as it simmers.

Step 3: Brown the lamb well (this is where the flavor starts)

Heat a large Dutch oven (6–7 quart works well) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil. Sear the lamb in batches (do not crowd the pot), cooking about 3–4 minutes per side until deeply browned. Transfer browned lamb to a bowl; repeat until all lamb is browned.

If the pot looks dry or the browned bits (fond) start to look overly dark, lower the heat slightly between batches. Those browned bits will become part of your broth.

Step 4: Sweat the onions until soft and lightly golden

Reduce heat to medium. Add 2 tbsp unsalted butter, then add the sliced onions. Cook, stirring and scraping the bottom, until the onions are softened and turning lightly golden, about 10–12 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Step 5: Build the stew base and deglaze the pot

Stir in the 2 tbsp tomato paste and cook for 1 minute to take away any raw taste. Pour in 1 cup (240 ml) Irish stout and stir, scraping up all the browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.

Add 3 cups (720 ml) stock, 1 tbsp Worcestershire sauce, 2 bay leaves, and 2 tsp fresh thyme leaves (or 1 tsp dried). Return the browned lamb and any collected juices to the pot.

Step 6: Add potatoes and carrots, then slow-cook in the oven

Stir in the carrots and potatoes. Bring the stew just to a gentle simmer on the stovetop (about 5–7 minutes), then cover with a tight-fitting lid and transfer to the oven.

Bake covered at 300°F (150°C) for 2 hours. The lamb should be getting very tender and the vegetables should be mostly soft.

Step 7: Thicken the broth and finish with parsley

Remove the lid and continue baking for 30–40 minutes, stirring once halfway through, until the broth is thicker and slightly reduced. The lamb should be meltingly tender (a fork should slide in easily), and the potatoes should be creamy but not falling apart.

Discard the bay leaves. Stir in 2 tbsp chopped parsley. Taste and add more salt if needed. For the best texture, let the stew rest 10 minutes before serving so the broth settles into a rich, spoon-coating consistency.

Pro Tips

• Don’t rush the browning: Deep color on the lamb equals deep flavor in the finished stew. Brown in batches so the meat sears instead of steaming.
• Cut matters: Use lamb shoulder (or mutton shoulder). Lean cuts like leg can turn dry with long cooking.
• Thicker stew, naturally: The flour coating plus starch from Yukon Gold potatoes thickens the broth without needing extra cornstarch.
• Skim if you want it cleaner: If there’s a noticeable layer of fat on top near the end, skim a tablespoon or two for a more balanced bowl.
• Even chunks = even doneness: Keep potatoes and carrots close in size so you don’t end up with mushy vegetables and tough meat (or vice versa).

Variations

• More traditional and lighter: Skip the tomato paste and Worcestershire, and use all lamb stock plus a pinch more thyme and parsley.
• Add barley for extra body: Stir in 1/2 cup (90 g) pearl barley with the stock (you may need an extra 1 cup / 240 ml stock).
• Slow cooker option: After browning and deglazing, transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours. For a thicker broth, uncover for the last 30 minutes.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches an internal temperature of 165°F (74°C), adding a splash of stock or water if it’s too thick. This stew tastes even better the next day as the flavors meld. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 37 g protein, 42 g carbohydrates, 23 g fat, 5 g fiber, 780 mg sodium.