Irish Stew

This comforting Irish stew gently braises tender lamb with sweet carrots, onions and celery under a golden potato topping, filling the kitchen with rich, savoury aromas. It is the kind of family recipe you make on a chilly evening, then share around the table with warm bread and good stories.

This hearty Irish lamb stew with potatoes, carrots, onions and celery sits around a moderate Nutri-Score C, thanks to the balance of lean lamb, generous root vegetables and a buttery potato topping. It offers satisfying protein and slow-release carbs, with some saturated fat from the lamb and butter, so it feels indulgent yet still reasonably balanced for an occasional comfort dish.

Approximate per-serving values (guide only): 620 kcal; 32 g fat; 15 g saturated fat; 48 g carbohydrates; 6 g sugars; 5 g fibre; 34 g protein; 1.8 g salt.

Method

1. Heat the oven and prepare your pot so you are ready to go. Set the oven to 160°C (fan 140°C) / 325°F / Gas 3 and place a large flameproof casserole pot on the hob over a high heat, giving it a minute or two to get properly hot.
2. Brown the lamb in batches for deep flavour, taking your time so it colours rather than steams. Add 1 tablespoon of rapeseed oil to the hot pot, then add about half the lamb shoulder pieces in a single layer and sear them until well browned on all sides, turning as needed. Lift the browned lamb onto a plate, repeat with the remaining lamb using the same oil, and set all the meat aside, keeping the tasty brown bits in the pot.
3. Soften the vegetables in the same pot so they soak up the lamb flavour. Reduce the heat to medium–high, pour in the remaining 1 tablespoon of rapeseed oil, then add the chopped onions, sliced celery and roughly chopped carrots. Stir often and cook for 4–6 minutes, until the onions turn translucent and everything smells sweet and savoury.
4. Season the base and build the stew so the flavours start to come together. Sprinkle in a generous pinch of sea salt and freshly ground black pepper, then return all the browned lamb, along with any resting juices, to the pot. Tuck in the bay leaf and pour over the beef or lamb stock. Stir well, scraping up any caramelised bits from the bottom of the pot, and bring the stew up to a gentle boil.
5. Layer the potatoes on top for a rustic crust (can be prepped ahead) while the stew bubbles. Take the pot off the heat. Neatly arrange the sliced potatoes in overlapping layers across the surface of the stew, pushing them down so they just sit in the liquid but still cover the top. Dot the potatoes with the knob of butter and finish with another light seasoning of salt and pepper. You can pause here, cool and chill the stew for up to a day before baking if you want to get ahead.
6. Braise in the oven until the lamb is tender and the kitchen smells incredible. Cover the casserole with a tight-fitting lid and place it in the preheated oven. Cook for about 1½ hours, or until the lamb is tender enough to break apart easily with a fork and the potatoes on top are soft all the way through.
7. Uncover and crisp the potato topping so you get those golden edges everyone fights over. Remove the lid, increase the oven heat slightly if you like, and bake for another 10–15 minutes until the potatoes are lightly browned and just starting to crisp around the edges.
8. Rest briefly and serve with bread for soaking up every last drop. Take the stew out of the oven and let it sit for 5–10 minutes so the bubbling settles. Ladle generous spoonfuls of lamb, vegetables and potatoes into deep bowls and serve straight away with slices of white bread for dunking into the rich Irish stew gravy.
9. Make ahead for even deeper flavour (optional) if you like that next-day stew magic. You can cool the cooked Irish lamb stew completely, chill it overnight, then reheat gently on the hob or in the oven the following day. The flavours marry and intensify, giving you an even richer family Irish stew to enjoy.

Suggested Wine Pairing

Wine with Irish Stew? I think not. The only pairing is a pint of the black stuff – Guinness.