Irish Lamb Stew

A traditional Irish favorite



Adjust Servings

Recipe CategoriesSoups & Stews


4Poundlamb shoulder, cubed
1 1⁄2Teaspoonkosher salt
1⁄2Teaspoonfreshly ground black pepper
1⁄4Cupvegetable oil
1eachonion, peeled and diced into 1" pieces
2eachmedium carrots, cut into 1.5" pieces
1⁄2Cupdried pearl barley
3Cupchicken stock or water
2Cupstout or dark beer
1eachbay leaf
6eachfresh potatoes, cut in half
1⁄4Cupfresh parsley leaves, finely chopped for garnish
1Tablespoonfresh chives or green onions, finely chopped for garnish


  1. Preheat oven to 350°.
  2. Season the meat with salt and pepper.
  3. Heat 12-quart pot with a tight fitting lid over medium high heat and add the vegetable oil.
  4. Working in small batches, saute the lamb until golden brown in color.
  5. Remove lamb and set aside.
  6. Add the onion, carrots, and barley to the pot.
  7. Stir to coat, about 1 minute.
  8. Add the chicken stock, stout and bay leaf to the pot.
  9. Return the lamb to the pot, place the potatoes on top and bring to a simmer.
  10. Cover and place in preheated oven for 1 1/2-2 hours or until the lamb is fork tender.
  11. Season with salt and pepper, to taste.
  12. Garnish with the parsley and chives.
  13. Serve with Irish Soda Bread or crusty bread.


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