Dublin Lamb Stew
A proper beef built around lamb steaks, beef broth and potatoes — roughly 75 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Trim any excess fat from the lamb steaks and cut the meat into bite-sized chunks, then pat dry and season with salt and pepper before tossing in the flour to coat.
- Heat the oil in a heavy pot or Dutch oven over medium-high heat and brown the lamb in batches for 3 to 4 minutes per batch until well colored on all sides, then lift out and set aside.
- Lower the heat to medium, add the sliced onion and quartered mushrooms, and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pot.
- Return the lamb to the pot, pour in the beef broth, add the bay leaf and herbes de provence, then bring to a gentle boil and simmer covered for 45 minutes.
- Add the peeled and chunked potatoes and carrots, cover again, and continue simmering for 25 minutes, then stir in the diced green bell pepper and cook for a final 10 minutes until the vegetables and lamb are fork-tender.
- Check that the lamb is meltingly tender and the broth has thickened slightly; if you prefer a thicker stew, uncover and simmer a few minutes more to reduce.
- Remove the bay leaf, taste and adjust the seasoning, then ladle into bowls and finish with chopped fresh parsley.
You'll use: Oven · Large pot · Saucepan
Tips & common questions
How long does Dublin Lamb Stew take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Dublin Lamb Stew is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Irish stew.jpg by charles Haynes, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.