Slow-Cooked Irish Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty Irish stew featuring tender lamb slowly simmered with carrots, parsnips, and potatoes in a savory broth infused with fresh herbs. This Irish-inspired St. Patrick’s Day recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 3 medium carrots, peeled and chopped into 1-inch pieces
• 2 medium parsnips, peeled and chopped into 1-inch pieces
• 4 medium potatoes, peeled and diced into 1-inch cubes
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 3 fresh thyme sprigs
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced onion and sauté for 4 minutes until softened and translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return the lamb to the pot along with 3 chopped carrots, 2 chopped parsnips, and 4 diced potatoes. Pour in 4 cups beef broth and add 3 sprigs fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until the lamb is tender and vegetables are soft.
5. Step 5: Remove thyme sprigs, stir in 1/4 cup chopped fresh parsley, and adjust seasoning with additional salt and pepper if needed. Serve hot.