NYT Classics

Irish Stew

8 servings


1 hour 30 minutes

total time


3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)

Salt and pepper

4 tablespoons vegetable oil

2 pounds onions (about 6 medium), cut in wedges

1 pound carrots (about 6 medium), cut in 3-inch lengths

4 cups chicken, veal or beef broth (or water)

1 large sprig thyme

3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices


Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.

Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.

Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.

Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.


Serving Size




Total Fat

44 g

Saturated Fat

16 g

Unsaturated Fat

24 g

Trans Fat

0 g




1488 mg

Total Carbohydrate

50 g

Dietary Fiber

6 g

Total Sugars

9 g


36 g

8 servings


1 hour 30 minutes

total time
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