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Home » Recipes » Soups and Stews

Irish Lamb Stew

Published: Feb 17, 2023 by Bowl Me Over · 12 Comments

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Classic Irish Lamb Stew Recipe, packed with deep rich flavor and hearty ingredients! This satisfying one-pot meal starts on the stove-top and finishes in the oven. Loaded with tender chunks of lamb and vegetables that melt in your mouth and delicious authentic flavor!

Next time try Guinness Beef Stew Recipe. This traditional Irish stew recipe is perfect for your St. Patrick's Day celebration!

Lamb Stew in a white bowl surrounded with figs and carrots.
Red wine lamb stew.
Jump to:
  • Why you'll love this recipe       
  • Ingredients
  • Instructions 
  • Equipment
  • FAQ's   
  • Tips
  • Variations  
  • Storage
  • Related recipes
  • Serve with 
  • Hearty Lamb Stew Recipe

Why you'll love this recipe       

✔️This hearty stew is rich and delicious.

✔️Once you get the meal started it's pretty much hands off while it braises in the oven.

✔️Fancy enough for company, this is a lovely meal!

Ingredients

For the exact measurements for this rich stew, please refer to the printable recipe card at the bottom of this post. 

  • lamb stew meat - you can use several different cuts, lamb shanks, boneless leg of lamb, chops or shoulder.
  • baby potatoes - hold their shape and stand up well to slow roasting the soup.
  • mushrooms - earthy, meaty flavor
  • carrots - sweet and tender
  • celery - adds a bright crunch!
  • California Figs - the sweet figs almost dissolve, incorporating into the stew and adding richness.
  • yellow onion - adds a caramel flavor.
  • garlic - earthy and aromatic.
  • bacon - salty deliciousness!
  • red wine - adding richness to the broth.
  • canned fire-roasted tomatoes - brings all the flavors together
  • beef broth - the base of the broth for the stew
  • Italian seasoning, salt, pepper - seasoning and aromatics!
  • tomato paste - adds depth.
  • flour - to thicken the stew.

Instructions 

Stew in white bowl. The stew is full of tender lamb morsels and big chunky vegetables.
This recipe is so simple to make and full of big hearty flavor!

This is an overview of the instructions. For the complete directions just scroll down to the bottom!

  1. Preheat the oven
  2. Mix the flour and seasonings together in a large plastic bag.
  3. Add the cubed lamb, toss to coat.
  4. Clean, slice and dice the vegetables.
  5. Remove the stem from the dried California Figs and slice them in half.
  6. Render the fat from the bacon. When crispy, remove from pan.
  7. Add a tablespoon of olive oil and the lamb/flour mixture. Sauté until the lamb cubes are golden brown. Using a slotted spoon remove the browned lamb from the pan.
  8. Next, add the tomato paste and figs and "toasting" the tomato paste and figs.
  9. Add the wine and diced tomatoes.
  10. Scrape the bottom of the pan to remove the brown bits.
  11. Add all of the remaining vegetables, give it a good stir. Return the lamb and bacon to the pan. 
  12. Top with the beef broth and give it a stir to combine.
  13. Cover tightly and bake for 3 hours

Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.   

  • Dutch oven

FAQ's   

What cut of lamb is best for stew?

Lamb shoulder, chops, shank or leg of lamb are all great cuts for this soup. For this lamb stew recipe, I used a shoulder cut. This is a more affordable cut of meat.

Is lamb supposed to be chewy?

Nooooo! If you pull this stew out of the oven and the lamb isn't spoon tender, it hasn't cooked long enough! After slowly braising in the oven, the meat in this stew is fall-apart tender and delicious!

Can I make lamb stew in the slow cooker?

Absolutely! I've included crockpot instructions in the recipe card.

Why do figs and lamb go well together?

Lamb and figs are both super rich and have big flavor. Together the combination is outstanding! Earthy and hearty flavors combine for a rich meal that's easy enough for a beginner to make and shine like a star at mealtime! 

Tips

I do not recommend using stew meat. You really don't know what cut is in the package and it's often tough and full of fat. You're better off purchasing shoulder, chops, or leg of lamb.

If you ask nicely your butcher will happily trim and cube the meat - save the bone and add it to the stew for even more flavor.

This is a great make-ahead meal as it tastes even better the next day.

Variations  

If you don't like lamb or cannot find it, substitute with beef or pork.

Soup in red enamel pot, just pulled out of the oven.
Super rich and hearty this stew has amazing flavor!

Storage

Refrigerate - Allow to cool completely and store in an airtight containers up to three days.

Freezer - This soup freezes well up to three months.

Reheat - Thaw in the refrigerator overnight. Reheat on the stovetop or microwave.

Related recipes

  • Love this meal? Then be sure to try my slow cooker beef stew and dumplings recipe next!
  • This recipe for Sausage and Okra Stew is rich and hearty as well!
  • Corned Beef and Cabbage Soup - savory and delicious filled with tender corned beef and vegetables.
  • This sweet and savory Moroccan Chicken Stew is filled with complex flavors. You'll love it!

Serve with 

Oh my goodness, what's not to love about this meal? When it comes to dinner time here are some yummy recipes to enjoy with it.

  • If you want to serve some extra vegetables, how about some steamed Brussels sprouts? These are so simple and good!
  • Irish Soda Bread of course! This recipe is so good it's even won awards!
  • A nice salad that would go so nicely with the stew is this recipe for Outback Wedge Salad.
  • Crusty bread or dinner rolls (made from frozen bread dough) to sop up all that delicious broth are definitely a must! These are easy and delicious!
  • Make a batch of Grandma's Pecan Sandies for dessert!

Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

Lamb stew in bowl with spoon.
Print Recipe Pin Recipe
5 from 8 votes

Hearty Lamb Stew Recipe

You're going to love the rich flavor of this hearty stew. With only a few basic ingredients it has lots of flavor and it's absolutely delicious!
Prevent your screen from going dark
Prep Time15 minutes mins
Cook Time3 hours hrs 30 minutes mins
Total Time3 hours hrs 45 minutes mins
Course: Lunch or Dinner
Cuisine: American
Servings: 8 servings
Calories: 381kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

Equipment

  • 1 Large Dutch Oven

Ingredients

  • 2 pounds lamb meat cut into 1 inch cubes
  • 1 pound baby potatoes recommend Yukon Gold
  • 1 pounds mushrooms sliced in half
  • 3 carrots cut into large chunks
  • 3 stalks celery cut into large chunks
  • 1 cup dried California Mission Figlets stems removed and sliced in half
  • 1 yellow onion diced
  • 3-4 strips thick cut bacon sliced in ¼ inch pieces
  • 1 cup red wine I used a Zinfandel a big meaty Cabernet would also be a great choice
  • 14 oz. can fire roasted tomatoes
  • 4 cups beef broth
  • 2 tablespoons Italian seasoning
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup flour

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Preheat the oven to 325 degrees.
  • Mix together the flour, Italian seasoning, salt and pepper in a large plastic bag.
  • Add the cubed lamb to the seasoned flour massaging it into the meat. Set aside while you prepare the remaining ingredients.
  • Clean the mushrooms, slice them in half. Dice the onions and slice the celery and carrots. Clean the potatoes and slice them in half.
  • Slice the stem off of the dried figs and slice them in half, set aside
  • In a large heavy bottom pot on the stove, start by rendering the sliced bacon over medium heat. (Starting it in a cold pan on the stove will allow the fat to cook off.) This takes about 10 minutes. When the bacon bits are crispy, remove from the pan, set aside.
  • After you've removed the bacon bits from the pan add a tablespoon of olive oil. Add the lamb/flour mixture. Pour it all into the pan. Spread it in an even layer and cooker. Brown lamb until it's golden brown. Remove the browned meat from the pan.
  • Next add the tomato paste and California Figs to the pan, scraping the bottom of the pan and "toasting" the tomato paste and figs.
  • Now add the red wine and can of diced tomatoes. Scrape hard to get all of those brown bits off the bottom of the pan! That's your flavor!
  • Now the hard work is done! Add the remaining ingredients: Potatoes, carrots, celery, mushrooms, garlic and onions. Return the lamb and bacon bits to the pan. Top with the beef broth and give it a hefty stir. 
  • Cover tightly and place it in the preheated oven for 3 hours. 

Notes

As you can see from the pictures, the meat and vegetables are big hearty chunks. Keep them in larger pieces. Do not mince or thinly slice. Because this meal simmers for several hours if you dice everything too finely it will dissolve into the stew.
Slow Cooker Directions for Lamb Stew Recipe
  • Start by following the directions on the stove-top, following steps 1-9 THEN scrape everything into your slow cooker, being sure to get all the brown bits off the bottom of the pan.
  • Add the remaining ingredients. Cook on low 8-10 hours until the meat is fall-apart tender.

Nutrition

Calories: 381kcal | Carbohydrates: 32g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 954mg | Potassium: 1165mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3940IU | Vitamin C: 15.8mg | Calcium: 95mg | Iron: 4.3mg
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Originally published September 16, 2018 updated February 17, 2022 to improve instructions.

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About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Wendy Polisi

    September 12, 2019 at 4:49 am

    5 stars
    This looks absolutely AMAZING! I've never had lamb stew but I definitely want to try this.

    Reply
    • Bowl Me Over

      September 13, 2019 at 1:19 pm

      You would love it Wendy, it's so rich and savory!

      Reply
  2. Melissa Howell

    September 21, 2018 at 1:34 pm

    5 stars
    What an amazing flavor combo! This sounds like something that should be on the menu at a fancy restaurant!

    Reply
  3. Jason Evink

    September 21, 2018 at 10:56 am

    5 stars
    My wife made this for our family the other night. I was hesitant because it had lamb in it but we all loved it!

    Reply
    • Bowl Me Over

      September 27, 2018 at 8:39 pm

      That's wonderful I'm so glad you kept an open mind and enjoyed this meal!

      Reply
  4. Julie Evink

    September 21, 2018 at 10:47 am

    5 stars
    I was looking for a hearty stew recipe and this was so delicious! Perfect for those chilly nights that are already here!

    Reply
  5. Malinda

    September 18, 2018 at 12:54 pm

    5 stars
    We were given a few packages of lamb a little while ago and I didn't know how to prepare it. Well, now I know!! Thanks for a great recipe!

    Reply
    • Bowl Me Over

      September 19, 2018 at 6:21 am

      I just love this recipe, I hope you do too! Thank you Malinda!

      Reply
  6. Liza

    September 17, 2018 at 10:29 am

    5 stars
    LOVING this recipe! This stew is so flavorful and so yummy! Thanks

    Reply
    • Bowl Me Over

      September 19, 2018 at 6:23 am

      You're welcome Liza - enjoy!!

      Reply
  7. Danielle Green

    September 17, 2018 at 9:08 am

    5 stars
    Lamb is so yummy and I love the chunky vegetables in this!

    Reply
    • Bowl Me Over

      September 19, 2018 at 6:27 am

      Thank you Danielle!

      Reply

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