How to make it
6 steps. Take it one step at a time.
Heat the vegetable oil
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Pat the lamb chunks dry and season with salt and pepper.
Brown the lamb in batches
Brown the lamb in batches until golden on all sides. Remove the meat from the pot and set aside.
10 minAdd the onions and carrots
In the same pot, add the onions and carrots. Sauté for about 5 minutes until the onions start to soften. Add the minced garlic and cook for another minute.
6 minReturn the lamb to the pot along
Return the lamb to the pot along with any accumulated juices. Add the potatoes, thyme sprigs, and pour in the stock. The liquid should almost cover the ingredients.
Bring to a boil, then reduce the heat
Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer gently for 1.5 to 2 hours, or until the lamb is fork-tender.
1 hr 40 minRemove the thyme sprigs
Remove the thyme sprigs. Taste and adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.
A little kitchen wisdom
Traditional Irish stew was originally made with mutton, but lamb provides a much more tender result for modern palates. For the most authentic flavor, use a starchy potato that slightly breaks down to thicken the broth naturally.
