Description
This traditional Irish stew features tender lamb shoulder simmered with potatoes, carrots, and aromatic herbs in a rich broth, optionally enhanced with Guinness stout. Served alongside creamy homemade mashed potatoes, this hearty and comforting dish is perfect for a cozy meal.
Ingredients
Scale
For the Irish Stew
- 2 lbs lamb shoulder, cut into 1 1/2-inch pieces
- 3 tablespoons vegetable oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, sliced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 cups beef or lamb broth
- 1 cup Guinness stout (optional)
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 2 bay leaves
For the Mashed Potatoes
- 1 1/2 lbs potatoes for mashing
- 1/2 cup milk
- 1/4 cup butter
- Salt and freshly ground black pepper, to taste
Instructions
- Season and Brown Lamb: Season the lamb pieces with salt and pepper. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Brown the lamb on all sides in batches to avoid overcrowding, adding more oil if necessary. Remove the browned lamb and set aside.
- Sauté Aromatics: In the same pot, add the sliced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Combine Ingredients: Return the lamb to the pot. Add the sliced carrots, diced potatoes, beef or lamb broth, Guinness stout if using, tomato paste, fresh thyme leaves, chopped parsley, and bay leaves. Stir everything together to combine the flavors.
- Simmer the Stew: Bring the mixture to a boil. Reduce heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours, or until the lamb is tender. Stir occasionally to prevent sticking.
- Boil Potatoes for Mashing: While the stew simmers, peel and cut potatoes for mashing. Boil them in a separate pot of salted water until tender, about 15 to 20 minutes. Drain well and return to the pot.
- Mash Potatoes: Add milk and butter to the boiled potatoes. Mash until smooth and creamy, seasoning with salt and pepper to taste.
- Finalize Stew and Serve: Remove bay leaves from the stew. Taste and adjust seasoning with salt and pepper if needed. Serve the hot stew with a generous serving of mashed potatoes either on top or on the side.
- Garnish: Optionally, garnish with additional chopped fresh parsley for a burst of color and freshness.
Notes
- For a richer flavor, use lamb broth instead of beef broth if available.
- Guinness stout adds depth but can be omitted for a milder taste.
- Ensure not to overcrowd the pot when browning lamb to achieve a good sear.
- Mashed potatoes can be made creamier by adding more butter or milk, according to preference.
- This stew tastes even better the next day as flavors develop further.