The short answer: Irish stew is a simple, cozy one-pot meal of tender lamb or beef, potatoes, carrots and onions in a savory broth. Brown the meat, simmer it low and slow for about 2 hours, and add the vegetables near the end so they stay tender, not mushy.
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Prep time: 25 minCook time: 1 hr 35 minTotal time: 2 hrServings: 6 servings
Below is the full recipe with lamb or beef, an optional stout version, slow cooker timing, the best sides and how to store and freeze it.
I love cooking for family time in the colder months, and a big pot of stew is made for everyone pitching in, from peeling potatoes to setting the table.
Irish stew at a glance
| Details | |
|---|---|
| Serves | 6 |
| Prep time | 25 minutes |
| Cook time | 2 to 2½ hours |
| Meat | Lamb shoulder or beef chuck |
| Optional | Stout, for a darker, maltier broth |
| Freezer friendly | Yes, 2 to 3 months |
Ingredients
- 2½ pounds lamb shoulder or beef chuck, cut into 1½-inch cubes
- 2 tablespoons flour, plus salt and pepper
- 2 tablespoons oil or butter
- 2 large onions, cut into thick wedges
- 3 cloves garlic, minced
- 2 tablespoons tomato paste (optional, for beef)
- 4 cups low-sodium beef or lamb stock (or 3 cups stock plus 1 cup stout)
- 4 sprigs fresh thyme and 2 bay leaves
- 2 pounds Yukon Gold potatoes, cut into 2-inch chunks
- 4 carrots, cut into thick coins
- 2 celery stalks, sliced (optional)
- Chopped parsley to finish
How to make Irish stew
- Season and brown. Pat the meat dry, toss with flour, salt and pepper, and brown in batches in a heavy pot over medium-high heat. Don't crowd the pan.
- Soften the onions. Lower the heat, add onions and cook 5 minutes. Add garlic and tomato paste for 1 minute.
- Deglaze. Pour in stock (and stout, if using), scraping up the browned bits.
- Simmer. Return the meat with thyme and bay leaves. Cover and simmer gently for about 1 to 1½ hours.
- Add vegetables. Stir in potatoes, carrots and celery. Simmer 45 to 60 minutes more, until the meat is fork-tender and the potatoes are soft.
- Finish. Remove the herb stems and bay leaves, taste for salt and top with parsley.
Stew meat is safe well before it's tender. Whole cuts of beef and lamb are safe at 145°F with a rest, per the FoodSafety.gov temperature chart, but chuck and shoulder need long cooking to break down and turn soft.
Lamb vs. beef Irish stew
| Lamb | Beef | |
|---|---|---|
| Best cut | Shoulder or neck | Chuck |
| Flavor | Rich, slightly earthy | Hearty and familiar |
| Tradition | The classic Irish choice | Popular American version |
| Cost | Usually higher | Usually lower |
| Pairs with stout | Yes | Especially well |
USDA's beef from farm to table guide explains how to buy, store and handle beef safely before cooking.
Stovetop, oven or slow cooker
| Method | Time | Tip |
|---|---|---|
| Stovetop | 2 to 2½ h simmer | Keep it at a gentle bubble, not a boil |
| Oven | 2½ h at 325°F, covered | Even heat, no stirring needed |
| Slow cooker | Low 7 to 8 h or high 4 to 5 h | Brown the meat first for flavor |
Love slow-cooked meals? See our slow cooker recipes and pot roast.
What to serve with Irish stew
- Irish soda bread or crusty bread and butter
- Buttered cabbage or roasted Brussels sprouts
- A simple green salad with a sharp vinaigrette
- Colcannon, if you'd like extra potatoes
Storing and freezing Irish stew
- Refrigerate within 2 hours and eat within 3 to 4 days.
- Freeze in labeled containers for 2 to 3 months for best quality; USDA's freezing guide notes frozen food stays safe indefinitely, though quality fades.
- Thaw overnight in the fridge and reheat until steaming hot, 165°F.
- Keep track of what's in the freezer with a freezer inventory list.
Plan a stew night
- Meal Planner & Grocery List, $3.99. Plan a weekend stew and the leftover nights that follow.
- Family Recipe Binder, $6.99. Save your family's stew version, lamb or beef, with or without stout.
- Budget Planner Printable, $5.99. See how batch-cooked meals stretch the grocery budget.
Browse all our Printables.
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Frequently asked questions
What is Irish stew made of? Traditional Irish stew is made of lamb or mutton, potatoes, onions and water or stock, simmered slowly. Many modern versions use beef chuck and add carrots, celery, thyme and a splash of stout.
Is Irish stew made with lamb or beef? Irish stew was traditionally made with lamb or mutton, because sheep were common in Ireland. Beef is the most popular choice in American kitchens today, and both make a rich, tender stew.
What is the best cut of meat for Irish stew? Lamb shoulder or neck and beef chuck are the best cuts for Irish stew. They have enough fat and connective tissue to turn fork-tender during a long, slow simmer.
How long do you cook Irish stew? Simmer Irish stew gently for 2 to 2½ hours, until the meat is fork-tender. Add the potatoes and carrots for the last 45 to 60 minutes so they hold their shape.
Do you have to put beer in Irish stew? No, you don't have to put beer in Irish stew. Stout is a popular modern addition that adds deep, malty flavor, but traditional Irish stew uses only water or stock. Use extra beef broth and a teaspoon of Worcestershire sauce for an alcohol-free version.
Does the alcohol cook out of Irish stew? The alcohol doesn't cook out of Irish stew completely. A long simmer removes most of the alcohol, but small amounts can remain. Skip the stout if you're serving kids or anyone avoiding alcohol.
How do you thicken Irish stew? Irish stew thickens naturally as the potatoes release starch. For a thicker stew, dust the meat with flour before browning, mash a few potato chunks into the broth, or simmer uncovered for the last 20 minutes.
What is the difference between Irish stew and beef stew? Irish stew is simpler than American beef stew, with fewer ingredients and traditionally lamb, potatoes and onions. American beef stew usually includes tomato paste, more vegetables and a thicker gravy.
Can you make Irish stew in a slow cooker? Yes, you can make Irish stew in a slow cooker. Brown the meat and onions first, then cook everything on low for 7 to 8 hours or high for 4 to 5 hours, until the meat is tender.
Can you freeze Irish stew? Irish stew freezes for about 2 to 3 months for best quality. Potatoes can turn a little grainy after thawing, so some cooks freeze the stew base and add freshly cooked potatoes when reheating.
What do you serve with Irish stew? Irish soda bread or crusty bread is the classic side for soaking up the broth. Buttered cabbage, a green salad or colcannon round out the meal.
How do I fit Irish stew into a busy week? Irish stew works well as a weekend batch-cook that turns into easy weeknight leftovers. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. helps you plan a stew day and the leftover nights that follow.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Beef from farm to table fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov