Traditional Irish Lamb Stew

Prep Time:

20 minutes

Cook Time:

1 hour 40 minutes

Serves:

4

A proper Irish stew is a celebration of simple ingredients, slow cooking and honest, comforting flavours. Unlike many other lamb stews, the meat isn’t browned beforehand. Instead, it’s gently simmered with vegetables and herbs to create a beautifully delicate broth.

The secret to a rich, silky sauce lies in the potatoes. Floury varieties such as Maris Piper or Rooster gradually break down during cooking, naturally thickening the broth without the need for flour or other thickeners.

If you prefer your stew with distinct chunks of potato, add half at the beginning of the vegetable cooking stage and the remainder 20 minutes before the end. You’ll get the best of both worlds: a wonderfully thickened broth and tender pieces of potato.

Ingredients

800g lamb neck fillet or boneless lamb shoulder, cut into generous chunks
2 large onions, sliced
2 celery sticks, trimmed and cut into 5mm pieces
2 carrots, peeled and cut into 4cm chunks
1 leek, trimmed, washed and cut into 4cm pieces
225g Savoy cabbage, shredded
500g Maris Piper or Rooster potatoes, peeled and cut into 5cm pieces
2 garlic cloves, finely chopped
2 bay leaves, torn
4 sprigs of fresh thyme
Sea salt and white pepper, to taste
Cold water, enough to cover the lamb

Method

1. Prepare the lamb: Place the lamb in a large, heavy-bottomed pot and add enough cold water to cover. Slowly bring to a gentle simmer, skimming away any foam or impurities that rise to the surface. Continue for approximately 10 minutes, until the broth is clear.

2. Begin the slow cooking: Season with sea salt and white pepper, then add the bay leaves and thyme. Cover with a lid and simmer gently for 40 minutes, allowing the lamb to begin tenderising and the flavours to develop.

3. Add the vegetables: Add the potatoes, onions, leek, celery, carrots and garlic. Replace the lid and continue simmering gently for a further 40 minutes, or until the lamb and vegetables are tender. The potatoes will begin to break down, naturally thickening the broth. For a chunkier finish, add half the potatoes now and the remainder after 20 minutes.

4. Finish with cabbage: Remove the bay leaves and thyme sprigs. Scatter the shredded Savoy cabbage over the stew and cook for a final 5–7 minutes, until just tender but still retaining a little texture.

5. Serve: Taste and adjust the seasoning if necessary. Ladle into warm bowls and serve with freshly baked Irish soda bread or sourdough and a generous helping of good butter.

Andy’s Tip

The beauty of a traditional Irish stew is its simplicity. There’s no need to brown the meat or add flour to thicken the sauce. Let the lamb simmer gently and allow the floury potatoes to do the work. The result is a naturally rich, silky broth that brings all the ingredients together.

Cook with Andy

Want to learn how to turn simple, seasonal ingredients into exceptional dishes? Join Andy for one of his hands-on cookery classes, where you’ll discover professional techniques, build confidence in the kitchen and benefit from over 40 years of culinary experience.

Explore Andy’s cookery classes