Recipe by Chef John
"Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb."
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lamb shoulder chops
salt and ground black pepper to taste
water as needed
1 1/2 pounds
baby Dutch yellow potatoes
chopped green onions
Another hit for a Chef John recipe! I LOVE lamb. I also buy the shoulder chops often because of their price. I do, however, buy leg, breast, racks (OMG yummm) and ground. It is probably my favorite meat ever. I also love Irish stew. This recipe is perfection!
As you will probably notice, I had to substitute frozen vegetables for soup in this dish today as I didn't have any carrots. I actually found the variety of vegetables delicious. I do, however, feel like the way Chef John wrote it is the way to go. I just didn't feel like going to the grocery store just for carrots! So I improvised with what I did have on hand :-) I also made the colcannon from AR and OMG, you couldn't ask for a better meal!
Give this recipe a try. I know you are going to enjoy it as much as I am (I'm eating it as I'm writing this! )Thanks Chef John :-)
This was incredible! Made better by using local Ontario lamb.
Made this with pork stew meat. (Lamb wasn't available at the time). I made it in a crockpot, cooking it for about 6 hours. It turned out fantastic!
I did not use Celery and chicken broth, I also leave the bone on as I like chewing bones.
This was the first time I made Chef John's Irish Stew.
I followed the recipe exactly.
I thought it was really good, but wanted a friend of mine, who is
a very good cook to have some and tell me what she thought.
She said it was excellent and will be making it herself.
I will surely be making this again ! Thanks Chef John
Been following Chef John/foodwishes(dot)com for YEARS, this stew is a staple in my home, we have it once a week in the cooler months. I'm making it for a date tonight, it's THAT GOOD and impossible to mess up. Another great thing about this recipe is that you can make it early, leave simmering for awhile if you're not sure what time you're going to eat. Perfect the way it is, but here's another version: follow recipe exactly, only without the potatoes at first. Then follow Chef John's mashed potatoes recipe, once both are finished, ladle the stew over the mashed potatoes and sprinkle with a few extra green onions for garnish. Freezer Tips: I make it all the way, put the stew and the mashed potatoes in separate ziplok bags, freeze, then take to a cabin in the mountains to enjoy with a glass of red wine in front of the fire. Perfect, because all you have to do is reheat and enjoy! Highly suggest visiting his website as well-entertaining and informative; inspired my love for cooking.
I used sweet potatoes instead of Dutch yellow. Best lamb stew EVER!!!
The entire family loved this stew! First time we have ever eaten lamb, too! Thanks, Chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Irish Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 262
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