Equipment
Ingredients
Meat
- 1000 g lamb shoulder, trimmed of excess fat and cut into 4cm chunks
- 30 ml neutral oil
Vegetables
- 300 g yellow onions, thickly sliced
- 400 g carrots, peeled and cut into 3cm chunks
- 500 g starchy potatoes, peeled and cut into 1cm slices
- 500 g waxy potatoes, peeled and cut into 4cm chunks
Broth & Seasoning
- 1000 ml lamb or beef broth
- 5 g fresh thyme, tied in a bundle
- 15 g salt, kosher or sea salt
- 3 g black pepper, freshly ground
- 10 g fresh parsley, chopped
Nutrition (per serving)
Method
Heat the neutral oil in the Dutch oven over medium-high heat. Pat the lamb chunks dry and season with a portion of the salt and pepper. Working in batches to avoid crowding, brown the meat on all sides. Remove the lamb and set aside.
Lower the heat to medium. Add the sliced onions to the pot, utilizing the rendered lamb fat. Cook until softened and beginning to turn translucent, scraping up any browned bits from the bottom of the pot.
Return the browned lamb and its resting juices to the pot. Layer the sliced starchy potatoes over the lamb, followed by the carrots and chunky waxy potatoes. Tuck the bundle of fresh thyme into the middle.
Pour the broth over the layered ingredients. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it gently simmer.
After 90 minutes, check the meat and vegetables for tenderness. The sliced potatoes should have broken down to thicken the liquid. If the stew is too thin, leave the lid off and simmer for an additional 15 to 30 minutes to reduce and thicken.
Remove the stew from the heat. Discard the woody thyme stems. Taste and adjust seasoning with remaining salt and pepper. Let the stew rest for 15 minutes to allow the broth to settle before serving garnished with chopped parsley.
Chef's Notes
- Traditional Irish stew never uses a flour roux for thickening; instead, the breakdown of starchy potatoes provides a rustic, velvety body to the broth.
- Using two types of potatoes is a foundational technique. The floury potatoes melt into the liquid, while the waxy ones remain intact for texture.
- Lamb shoulder is essential here. Leaner cuts like leg will dry out and become tough, whereas the collagen and fat in the shoulder melt during a slow simmer, yielding succulent meat and a richer broth.
- For the best possible flavor, prepare this stew a day in advance. Resting overnight allows the ingredients to absorb the seasoned broth, elevating the final taste profile.
- Do not aggressively stir the stew once the vegetables are layered, as this will break apart the waxy potatoes and turn the dish to mush.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors improve on the second day.
Freezer: 3 months — Potatoes may change texture slightly upon thawing, becoming softer.
Reheating: Reheat gently on the stovetop over medium-low heat until thoroughly warmed, adding a splash of water if too thick.
