Irish Lamb Stew (or Beef)

Kelly Williams


A hearty, stick-to-your-ribs Irish stew that's loaded with meat and veggies! I've been making this for years and we just love it! *If you don't care for lamb, you can always sub beef. Be sure to serve with a pint of green beer and some Irish Soda Bread for dunking! Slainte! ("Cheers" in Irish!)
~Photo by me~


★★★★★ 2 votes

Makes 2 1/2 qts.
30 Min
2 Hr


  • 1 c
    burgundy or dry red wine (*can sub ocean spray cran-grape if desired)
  • 1 tsp
    minced garlic
  • 1 tsp
    salt, or to taste
  • 1/2 tsp
    pepper, or to taste
  • 2
    bay leaves
  • 1/4 c
    dried thyme, crush with fingers when adding
  • 3 lb
    lamb (can sub stewing beef) cut chunky bite-sized
  • 1/4 c
    olive oil
  • 2 can(s)
    beef broth or consommé
  • 18-20
    peeled sweet baby carrots (or 6 regular), sliced thickly
  • 1
    extra large onion, diced
  • 4-6 medium
    yukon gold or red potatoes, cut large bite-sized
  • 2 Tbsp
  • 2 Tbsp
    cold water

How to Make Irish Lamb Stew (or Beef)


  1. Combine first 6 ingredients.Pour over meat in a shallow dish or into a ziploc baggie. Cover and refrigerate for at least 6-8 hours. Drain meat, reserving marinade. Discard bay leaves. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add beef broth or consommé and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add carrots, onions, and potatoes; cover and cook another 30 minutes until tender. Remove bay leaves. Mix together cornstarch and cold water in a small glass and slowly pour in while stirring. Cook and stir 1-2 minutes longer until thickened. Add more salt and pepper to taste.
    Serve piping hot with toast points or warm Irish Soda Bread and butter, and a pint of green beer! Slainte!

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