Donegal Braised Lamb Stew

Photo by Michael Piazza / Styled by Catrine Kelty

This is a traditional Donegal stew that is actually white and creamier, lighter and more flavorful than most brown stews. We would never waste Guinness in a stew.

Serves 4–6

2 pounds boneless leg, neck or shoulder of lamb, cut into 2-inch chunks
6 large peeled carrots, chopped
1 leek, sliced 1 inch thick
2 onions, sliced 1 inch thick
1 clove garlic, crushed
1 sprig thyme
6 whole black peppercorns
½ cup parsley, stalks and leaves divided and chopped
salt and pepper to taste
3 large Russet potatoes, peeled and chopped
6 cups prepared Irish mashed potatoes, recipe here>>

Place the lamb into a large pot, cover with water by about ½ an inch and bring to a boil. Strain off and discard the water, so as to clear the meat of impurities.

In a new clean pot, place the lamb and add 2 carrots, the sliced leek and onions, garlic, thyme, peppercorns, parsley stalks and cover with water. Bring to a boil, lower heat and simmer for 2 hours. Using a spoon, check the meat’s tenderness. When it’s nearly tender, remove the pieces of lamb from the pot with tongs. Strain and save the liquid, discarding the vegetables; you should have around 8 cups liquid.

Return the lamb and liquid to the pot and season the liquid with 1 tablespoon salt. Add the peeled potatoes and the remaining 4 carrots. Continue cooking on medium heat, and once the potatoes in the pot are cooked and a fork passes through (approximately 20 minutes), stir in the mashed potatoes to thicken the mixture. Check for seasoning and add salt and pepper if desired.

Add the chopped parsley leaves and serve with an extra dollop of mashed potatoes if you like.

This recipe appeared in the Fall 2025 issue as part of a larger story, An Irish Sunday Supper.