Traditional Irish Lamb Stew

It’s a special day…

We very rarely eat meat and even more rarely buy meat. But, my ‘baby’ is coming over for dinner. And I am making one of her favorite recipes… a traditional Irish lamb stew.

In this case, my baby is my youngest daughter who is now a young adult. And the recipe in question is one given to me by an Irish friend. It is her mother’s recipe.

It is simple. It is delicious.

Traditional Irish Lamb Stew

Cook Time: 1 Hour, Servings: 8

  • 2 – 3 lbs boneless leg of lamb, cut into 1-inch cubes
  • 2 Tbsp butter
  • 2 1/2 cups water
  • 1 1/2 tsp pink Himalayan salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp dried thyme
  • 5 medium carrots, sliced
  • 4 stocks celery, sliced
  • 3 medium potatoes, peeled and cubed
  • 1/2 medium white onion, sliced
  • 1 cup heavy whipping cream
  • 1/4 cup all-purpose flour


  1. In a large, heavy-bottomed stewing pot, melt butter over medium heat.
  2. Add lamb cubes and stir until browned.
  3. Add water, salt, pepper, and thyme. Cover, reduce heat and simmer for 10 minutes.
  4. Add carrots and simmer, covered, for 20 minutes.
  5. add potatoes, celery, and onions and simmer, covered, for 20 minutes (add more water or beef broth to cover ingredients, if needed).
  6. In a small bowl, whisk cream and flour until smooth. Pour slowly into the stew and simmer for 5 minutes, stirring frequently, until stew thickens.
  7. Serve hot with hearty bread and ‘real’ butter (don’t skimp on the butter… life is too short!)
  8. Invite someone (or several someones) special to your table and enjoy a slow, social experience over good food.
Note: The header image is not a picture of the finished product. It is a picture of the stew before adding the cream. I liked the vivid orange of the carrots and green of the celery.

4 Replies to “Traditional Irish Lamb Stew”

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