This Irish Beef an Lamb Stew recipe is an Irish stew combined with beef and lamb, potatoes and carrots for a tender, flavorful one-pot meal! It’s a savory comfort dish perfect for St. Patrick’s Day dinner. While lamb is typically used in an Irish stew, it can be substituted with beef chuck roast if you choose!

When’s the last time you had guests over for a healthy, simple old-fashioned lamb stew? No extras or frills? Just a one pot meal, sitting around a cozy table with good friends? This time we mixed lamb and beef together in this hearty easy beef and lamb stew.

I love the month of March, because I know spring is on its way, and St. Patrick’s Day recipes are fun to share. We originally shared this recipe back in March of 2020.

Can you mix lamb and beef in a stew?

Yes you can! This easy Beef and Lamb Stew is nothing fancy, and that’s why we love it! The combination is delicious, and it gives your family a taste of lamb (which is a more rare meat, compared to beef). But as mentioned above, you can use one or the other.

Why I love this recipe

  • It’s great for St. Patrick’s Day
  • Prepare ingredients and pop in the oven for a delicous, cozy one-pot Irish meal.
  • Guests love this simple stew, and it’s delicious served with Irish Soda Bread Muffins.

What cut of lamb is best for stew?

The lamb stew meat should be from the shoulder area, but you can buy this pre-packaged and already cut into small pieces. Or, ask your butcher specifically!

What makes Irish stew different from regular stew?

What is the difference between stew and Irish stew? We say it depends on the protein that you use for the recipe. Traditional stew is made with beef, while Irish stew is commonly made with lamb. But for this recipe, we combined the two proteins. It’s quite lovely!

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What ingredients go into Irish stew?

  • Meat: Boneless lamb stew meat and boneless beef stew meat
  • Veggies: Russet potatoes, carrots, onion, and garlic
  • Herbs: Parsley, thyme
  • Olive oil
  • Salt, pepper
  • Parmesan cheese

And, you’ll need a nice big pot. Here’s my favorite LeCreuset Dutch oven to cook stew in.

How do you make beef stew?

It is so easy to make, you can even skip the searing steps and simply combine the ingredients together and throw it in the oven.

  1. In a large, 8 qt. Dutch oven, heat olive oil, then add lamb and beef meat. Sear, stirring only occasionally, over medium-high heat until almost all of the meat has browned.
  2. When meat has browned, add potatoes, parsley, carrots, onions, garlic cloves, salt, pepper, and water to the pot and bring to a simmer. Taste liquid and adjust seasoning.
  3. Transfer to oven and bake, covered, until stew meat is just tender. Check midway through for seasoning, then return to oven until meat is tender.
  4. Let the stew sit before serving with fresh herbs and Parmesan cheese.

Tips and substitutions:

  • Use parsnips in place of the carrots. They are sweet and lovely in this stew.
  • Mix and match the herbs: what is in your fridge or on your counter?
  • You can use just lamb, or just beef, if you don’t want to combine the 2 meats.

More St. Patrick Day dishes you may want to try:

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Beef and Lamb Stew

This IBeef and Lamb Stew recipe is an Irish stew combined with beef and lamb, potatoes and carrots for a tender, flavorful one-pot meal!
This stew is nothing fancy, and that's why we love it! It is so easy to make, you can even skip the searing steps and simply combine the ingredients together and throw it in the oven.
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Yield: 6
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Ingredients
 

  • 1.5 lb. boneless lamb stew meat, cut into 1″ pieces
  • 1.5 lb. boneless beef stew meat, cut into 1″ pieces
  • 3 large russet potatoes, peeled and cut crosswise into 4ths or 5ths
  • 2 Tbsp. roughly chopped parsley
  • 5-6 carrots, peeled and halved crosswise
  • 1 medium yellow onion, thinly sliced into half moons
  • 4 cloves garlic, peeled
  • 4 sprigs thyme, divided
  • 4 Tbsp. live oil
  • Kosher salt and freshly ground black pepper, to taste
  • Parmesan to serve

Instructions
 

  • Heat oven to 250°.
  • In a large, 8 qt. Dutch oven, heat 4 Tbsp. olive oil, then add lamb and beef meat. Sear, stirring only occasionally, over medium-high heat until almost all of the meat has browned—10-12 minutes.
  • When meat has browned, add potatoes, parsley, carrots, onions, garlic cloves, salt, pepper, and 2 1/2 cups water to the pot and bring to a simmer. Taste liquid and adjust seasoning.
  • Transfer to oven and bake, covered, until stew meat is just tender, 2-3 hours. Check midway through for seasoning, then return to oven until meat is tender.
  • Let the stew sit for 20 minutes or so before serving with fresh herbs and Parmesan cheese.

Notes

Reposted from March 2020
Cuisine: Irish
Course: Main Course
Author: Sandy / Reluctant Entertainer
Calories: 575kcal, Carbohydrates: 27g, Protein: 60g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 167mg, Sodium: 180mg, Potassium: 1434mg, Fiber: 3g, Sugar: 4g, Vitamin A: 8526IU, Vitamin C: 12mg, Calcium: 78mg, Iron: 6mg
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beef and lamb stew