For a protein-packed stew, check out this Irish classic. Lamb is a nice alternative to beef and has a unique flavor. The lamb in this stew gets a pot roast treatment and comes out tender and soft. I’ve adapted this to add extra lamb. Note that while there is little active time, the soup takes a total of 2 hours to make, so plan ahead. This also makes fantastic leftovers.

Irish Country Stew


  • 1 tbsp. cooking fat of choice
  • 3 lb. boneless lamb, trimmed and cut into 1-2″ chunks. (Note: I ended up with 3 lb. after trimming, and started with a 4 lb. lamb leg.)
  • 2 onions, sliced
  • 2 thick carrots, sliced large (3/4″ – 1″ slices)
  • 2 thickly sliced leeks
  • 1-2 potatoes, peeled and cut into chunks. (I used one, but it was a big one.)
  • 1 tsp. dried thyme
  • 4 c. water


  • pot (6 qt. Dutch oven)


  1. Heat the cooking fat in the Dutch oven, and brown the lamb in batches until browned.
  2. Remove the lamb from the pot and set aside.
  3. Add the onions and cook until softened, about 5 minutes.
  4. Return the lamb to the pot and add leeks and water.
  5. Bring the water to a boil.
  6. Reduce the heat, cover, and simmer for one hour. (I got my lifting done in this time.)
  7. Add potatoes, carrots, and thyme and cook an additional 40 minutes. You may need to add 1 c. extra water at this point if the liquid is looking a bit low.
  8. Serve with some good bread.


  • You can vary the vegetables you add. Try various root vegetables (turnips, rutabaga, parsnip), or add some cabbage slices in the last 10 minutes if desired.
  • The soup keeps wonderfully as leftovers for about a week or so.