Chef John's Irish Stew Recipe

I absolutely love sharing this cozy, heartwarming dish with you because Chef John's Irish Stew Recipe holds a special place in my kitchen and my heart. It’s one of those meals that just wraps you in comfort and fills your home with the most inviting aromas. I’ve found that using lamb shoulder chops really brings an incredible depth of flavor and tenderness that you don’t get with other cuts. This stew is wonderfully rich, simple to prepare, and perfect for gatherings where you want to impress without stress. Trust me, once you try it, it’ll become a staple in your meal rotation too.

Why You'll Love This Chef John's Irish Stew Recipe

What makes this Irish stew stand out for me is the robust, savory flavor that comes from slow braising the lamb shoulder chops. The meat turns melt-in-your-mouth tender, and the natural richness of the lamb perfectly infuses into the broth, marrying beautifully with the sweetness of the carrots and earthiness of the celery. The slight thickening of the stock with flour and butter creates a luscious gravy that hugs every ingredient in the pot.

I’m always enthusiastic about recipes that feel fancy but are surprisingly straightforward to make, and this stew ticks that box completely. You start by browning the meat to build flavor, then simply let it simmer slowly while the veggies soften and soak up all the savory goodness. I find that the long cook time is well worth it, especially since most of it is hands-off, letting you tend to other things or relax.

From cozy family dinners on chilly nights to special occasions like St. Patrick’s Day or casual weekend meals with friends, this stew feels special yet comforting. It has the perfect balance of rustic and refined, making it ideal for when you want a meal that feels like a warm hug in a bowl. Plus, it’s the kind of dish that fills your home with that amazing, inviting aroma that draws everyone to the table.

Ingredients You'll Need

For this recipe, I love how simple and essential the ingredients are—each one plays a crucial role in building that classic Irish stew flavor and hearty texture. The lamb shoulder chops bring richness and tenderness, while the onions, carrots, and celery provide a sweet, aromatic base. Baby Dutch yellow potatoes add lovely creaminess and body to the final dish, soaking up all those delicious juices.

• Lamb shoulder chops: I prefer these for their perfect balance of flavor, tenderness, and affordability.
• Salt and ground black pepper: Essential for seasoning the meat and bringing out its natural flavors.
• Vegetable oil: For browning the lamb to develop a rich, caramelized surface.
• Onion, chopped: Provides a savory base with a bit of sweetness as it cooks down.
• Butter: Adds richness and helps create a smooth roux with the flour.
• All-purpose flour: Used to thicken the broth gently into a silky stew base.
• Chicken stock: The flavorful liquid that braises the meat and veggies.
• Dried rosemary: A fragrant herb that complements the lamb perfectly.
• Carrots, chopped: Adds sweetness and texture to balance the savory meat.
• Celery, chopped: Brings aromatic earthiness to the stew.
• Water as needed: To ensure the stew has enough liquid to simmer everything tender.
• Baby Dutch yellow potatoes: Their creamy texture and size make them perfect for stewing.
• Chopped green onions: Stirred in last for a fresh, bright finish.

Directions

Step 1: Start by seasoning the lamb shoulder chops liberally with salt and ground black pepper. Don't be shy here, as this step helps enhance the depth of flavor in every bite.

Step 2: Heat the vegetable oil in a large heavy skillet over high heat. Working in batches, brown the lamb shoulder chops on each side for about 3 to 5 minutes until beautifully caramelized. Transfer each browned chop to a large stock pot to prepare for braising.

Step 3: In the same skillet, reduce the heat to medium and add the chopped onion along with a pinch of salt. Cook, stirring occasionally, until the onions soften and just start to brown on the edges, roughly 5 minutes.

Step 4: Stir in the butter until melted, then sprinkle the flour over the onions. Stir everything together so that the onions are evenly coated and cook for about 1 minute to form a roux that will thicken your stew.

Step 5: Pour the chicken stock into the skillet with the onion mixture and bring it to a boil. Add the dried rosemary and stir well while the mixture thickens, which should take about 5 to 10 minutes.

Step 6: Add the chopped carrots and celery to the stock pot with the lamb chops, then pour the thickened stock mixture over everything. Add water if necessary to fully cover the meat and vegetables.

Step 7: Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let the stew cook slowly for around 1 ½ hours, until the lamb is tender and nearly falling off the bone.

Step 8: Carefully transfer the meat to a plate using a slotted spoon. Stir the baby potatoes into the stew, then nestle the lamb back on top of the vegetables. Cover and continue simmering for about 30 minutes until the potatoes are soft and the meat is fully tender.

Step 9: Remove the lamb again and bring the stew to a boil. Skim off any fat that rises to the surface and cook uncovered for 10 to 12 minutes to reduce and thicken the stew to your desired consistency.

Step 10: Remove the meat from the bones, discarding bones and any excess fat, then stir the lamb chunks back into the stew. Add the chopped green onions and adjust seasoning with salt and pepper to taste. Serve hot and savor every comforting bite.

Servings and Timing

This recipe makes about 6 generous servings, perfect for a family dinner or sharing with friends over a leisurely meal. The prep time is fairly quick at 20 minutes, which allows you to get everything ready without rushing. The cooking time is approximately 2 hours and 25 minutes, mostly hands-off as the lamb slowly braises and the flavors meld beautifully. In total, you’re looking at about 2 hours and 45 minutes from start to finish, making this a fantastic option for a weekend cooking project or special occasion. No resting time is necessary—this stew is best enjoyed piping hot, fresh from the pot.

How to Serve This Chef John's Irish Stew Recipe

I love serving this Irish stew piping hot, right out of the pot, ladled into deep bowls that invite you to savor every spoonful. The rich broth and tender meat pair beautifully with rustic sides like crusty Irish soda bread or buttery mashed potatoes to soak up all those flavorful juices. A simple green salad dressed with tangy vinaigrette provides a lovely contrast to the hearty stew.

For garnish, I often sprinkle a little extra chopped green onion or fresh parsley on top for a burst of freshness and color. Plating-wise, generous portions with a few pieces of tender lamb nestled on top always get compliments and make the dish feel festive and satisfying.

When it comes to beverages, I’m a big fan of pairing this stew with a full-bodied red wine like a Malbec or Shiraz, which complements the richness of the lamb beautifully. If you prefer something lighter, a crisp Irish lager or a hearty, dark ale are fantastic beer options. For non-alcoholic drinks, a sparkling apple cider or ginger beer adds a refreshing zing that brightens the meal. This stew’s versatility suits weeknight dinners, holiday celebrations, or any cozy gathering where comfort and warmth are key.

Variations

I enjoy experimenting with this recipe depending on what I have on hand or my mood. If lamb isn’t your favorite, you can substitute beef chuck roast or even venison for a different, yet equally delicious, braised stew experience. For a lighter twist, lean cuts like boneless lamb shoulder can be used, though slower cooking will still bring out the best texture.

If you need a gluten-free version, simply swap out the all-purpose flour for a cornstarch slurry or gluten-free flour alternative to thicken the stew without losing that satisfying creaminess. For vegans or those wanting a meatless option, try using hearty root vegetables like turnips, parsnips, and mushrooms along with vegetable broth and omit the meat entirely—adding plant-based protein like seitan or tempeh can boost the protein content nicely.

For flavor variations, I occasionally add a splash of Irish whiskey or Guinness beer during the braising stage for an extra depth of richness. You can also experiment with herbs like thyme or bay leaves for subtle flavor twists. If you’re short on time, this stew can be adapted for slow cooker or Instant Pot methods, cutting down your hands-on cooking but still delivering that deep, tender goodness.

Storage and Reheating

Storing Leftovers

Leftover Irish stew keeps beautifully and actually tastes even better the next day as the flavors continue to develop. I store it in airtight containers, preferably glass, to maintain freshness and avoid any unwanted flavors from the fridge. It will stay good refrigerated for about 3 to 4 days, which gives you plenty of time to enjoy it again without any worry.

Freezing

This stew freezes wonderfully, making it perfect for meal prep or saving for busy days. To freeze, allow the stew to cool completely, then transfer to freezer-safe containers or heavy-duty resealable freezer bags. Be sure to leave some space for expansion. It will keep for up to 3 months in the freezer. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.

Reheating

The best way to reheat Chef John's Irish Stew Recipe is gently on the stovetop over low to medium heat. Stir occasionally to heat it evenly and prevent sticking. Avoid microwaving if you want to maintain the best texture, as lamb can sometimes get tough or dry in quick reheating. If the stew has thickened too much while cold, simply add a splash of broth or water as you reheat to bring it back to a luscious, spoonable consistency.

FAQs

Can I use a different cut of lamb for this stew?

Absolutely! While lamb shoulder chops are my favorite for their flavor and tenderness, you can use lamb shanks, leg meat, or boneless shoulder. Just adjust the cooking time accordingly—tougher cuts need longer braising to become tender.

Is it necessary to brown the lamb before stewing?

Browning the lamb is a crucial step because it creates those deep, caramelized flavors that really elevate the stew. Skipping it can lead to a less rich broth, so I always recommend taking the extra few minutes to get a nice sear.

Can I make this recipe ahead of time?

Yes! This stew actually tastes great the next day when the flavors have melded even more. You can prepare everything a day ahead and simply reheat it before serving, making it a fantastic make-ahead meal.

What can I substitute for chicken stock if I want a stronger flavor?

You can use beef stock or homemade lamb stock to intensify the meaty flavor even further. Just be mindful of salt levels if your stock is particularly concentrated.

Is this recipe gluten-free?

As written, the recipe uses all-purpose flour, which contains gluten. However, you can easily substitute gluten-free flour or cornstarch to thicken the stew, making it suitable for gluten-free diets without sacrificing texture.

Conclusion

I truly hope you give Chef John's Irish Stew Recipe a try because it captures everything I love about a perfect comfort meal: rich flavors, tender meat, and that slow-simmered magic that fills your kitchen with warmth. It’s a recipe that invites you to slow down and savor each bite, ideal for sharing with loved ones on cozy evenings. Once you make it, I bet it’ll become one of your go-to dishes for those times when you want something hearty, satisfying, and just downright delicious.

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