One-Pot Irish Stew

There's nothing more warming on a cold, wet day than a simple Irish stew made with lamb and potatoes. It doesn't need to be complicated to taste good. This is my mum's recipe.

Prep Time:
25 mins
Cook Time:
1 hrs 25 mins
Total Time:
1 hrs 50 mins
4 servings


  • 1 ⅔ pounds boneless lamb shoulder, chopped

  • 1 quart water

  • salt and ground black pepper to taste

  • 1 onion, thickly sliced

  • 8 potatoes, peeled and quartered, divided

  • 2 carrots, peeled and thickly sliced

  • 2 tablespoons chopped fresh parsley, or to taste


  1. Place lamb in a large pot, cover with water, and add salt. Bring liquid to a boil and skim off any fat that comes to the surface. Reduce heat and simmer on low heat, about 30 minutes.

  2. Mix onion and half of the potatoes into lamb mixture; cook until potatoes are soft, about 30 minutes. Break up potatoes using a wooden spoon to thicken the stew.

  3. Stir remaining potatoes and carrots into the stew; simmer until potatoes are soft, 20 to 30 minutes. Season stew with salt and pepper; stir in parsley.

Cook's Note:

Leeks can be used instead of the fresh parsley. Stock can be used instead of the water.

Nutrition Facts (per serving)

630 Calories
20g Fat
80g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 630
% Daily Value *
Total Fat 20g 26%
Saturated Fat 8g 41%
Cholesterol 97mg 32%
Sodium 136mg 6%
Total Carbohydrate 80g 29%
Dietary Fiber 10g 37%
Total Sugars 6g
Protein 34g
Vitamin C 91mg 453%
Calcium 96mg 7%
Iron 6mg 31%
Potassium 2104mg 45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.