Irish Lamb & Turnip Stew

Nothing beats a warm and comforting bowl of good Irish Stew. Finishing off this simple stew with parsley and mint adds a nice lightness to this otherwise hearty dish. Serve with your favorite crusty bread and enjoy!

Irish Lamb & Turnip Stew

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons extra-virgin olive oil, plus more for the roux

  • pounds boneless lamb shoulder, cut into 2-inch pieces

  • Kosher salt

  • Pepper

  • 2

    small yellow onions, quartered

  • 8

    garlic cloves, crushed

  • 6

    tablespoons all-purpose flour

  • 1

    cup dry white wine

  • 4

    cups chicken stock or low-sodium broth

  • 3

    small turnips, peeled and quartered

  • ½

    pound medium carrots, cut into 2-inch pieces

  • 8

    fingerling potatoes (¾ pound)

  • 3

    tablespoons heavy cream

  • Chopped parsley and mint, for garnish

  • Crusty bread, for serving


In a large enameled cast-iron casserole, heat the 3 tablespoons of oil until shimmering. Season the lamb with salt and pepper. Working in 3 batches, cook the lamb over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate. Remove the casserole from the heat and add enough oil to make 6 tablespoons of fat. Whisk in the flour, then return the casserole to the heat. Add the wine and bring to a simmer over moderate heat, scraping the bottom of the casserole. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the lamb and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the lamb is tender, about 1 hour and 45 minutes. Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley and mint. Serve with crusty bread.


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