Irish Stew Soup is a brothy, lighter take on the traditional Irish stew — a dish known for its hearty, rustic charm. This version keeps the soul of the classic: tender lamb or beef, potatoes, carrots, and onions simmered until meltingly soft, all swimming in a rich stock infused with thyme and bay. It’s simpler, soupier, and even more comforting — perfect for slow Sundays or St. Patrick’s Day gatherings.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Meat & Base
2 tbsp neutral oil or beef/lamb fat
1 ½ lbs lamb shoulder (or beef chuck), cut into 1-inch chunks
Salt and black pepper, to season
1 large yellow onion, sliced
2 cloves garlic, minced
1 tbsp all-purpose flour (optional, for slight thickening)
Vegetables
4 cups beef or lamb stock (low sodium)
1 cup water
3 medium carrots, peeled and cut into rounds
3 medium Yukon Gold potatoes, peeled and cubed
2 parsnips or turnips, peeled and cubed (optional but traditional)
1 small leek, cleaned and sliced (optional)
Aromatics
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
Optional: ½ cup Guinness or dry stout, for depth
Finish
1 tbsp unsalted butter (adds gloss)
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Brown the Meat
1
Pat the meat dry and season generously with salt and pepper.
Heat oil in a large pot over medium-high heat.
Sear lamb or beef in batches until browned on all sides (about 5–7 minutes). Remove to a plate.
Sauté the Aromatics
2
In the same pot, add onion. Sauté for 5 minutes until translucent.
Add garlic and flour, stir 1 minute to coat and thicken slightly.
Build the Soup
3
Return the meat to the pot. Add stock and water.
Bring to a simmer and skim off any foam.
Add thyme, bay leaf, and optional Guinness.
Cover and simmer over low heat for 1 hour .
Add the Vegetables
4
Add carrots, potatoes, and parsnips (and leeks if using).
Simmer uncovered for 30–40 minutes , until vegetables and meat are fork-tender.
Finish and Serve
5
Stir in butter and parsley.
Taste and adjust salt and pepper. Remove bay leaf and thyme stems.
To Serve
6 Ladle into deep bowls and serve hot with Irish soda bread , buttered brown bread , or crusty sourdough .
Variations
7
Use all root vegetables: rutabaga, celery root, or sweet potatoes
For a vegetarian version: swap meat for mushrooms + vegetable stock
Add barley for a heartier soup
Pairing Suggestions
8
Pair with a pint of Guinness or Irish red ale
Try with sharp Irish cheddar on toast
For dessert: warm apple cake or Irish tea brack
Ingredients Meat & Base
2 tbsp neutral oil or beef/lamb fat
1 ½ lbs lamb shoulder (or beef chuck), cut into 1-inch chunks
Salt and black pepper, to season
1 large yellow onion, sliced
2 cloves garlic, minced
1 tbsp all-purpose flour (optional, for slight thickening)
Vegetables
4 cups beef or lamb stock (low sodium)
1 cup water
3 medium carrots, peeled and cut into rounds
3 medium Yukon Gold potatoes, peeled and cubed
2 parsnips or turnips, peeled and cubed (optional but traditional)
1 small leek, cleaned and sliced (optional)
Aromatics
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
Optional: ½ cup Guinness or dry stout, for depth
Finish
1 tbsp unsalted butter (adds gloss)
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Directions Brown the Meat
1
Pat the meat dry and season generously with salt and pepper.
Heat oil in a large pot over medium-high heat.
Sear lamb or beef in batches until browned on all sides (about 5–7 minutes). Remove to a plate.
Sauté the Aromatics
2
In the same pot, add onion. Sauté for 5 minutes until translucent.
Add garlic and flour, stir 1 minute to coat and thicken slightly.
Build the Soup
3
Return the meat to the pot. Add stock and water.
Bring to a simmer and skim off any foam.
Add thyme, bay leaf, and optional Guinness.
Cover and simmer over low heat for 1 hour .
Add the Vegetables
4
Add carrots, potatoes, and parsnips (and leeks if using).
Simmer uncovered for 30–40 minutes , until vegetables and meat are fork-tender.
Finish and Serve
5
Stir in butter and parsley.
Taste and adjust salt and pepper. Remove bay leaf and thyme stems.
To Serve
6 Ladle into deep bowls and serve hot with Irish soda bread , buttered brown bread , or crusty sourdough .
Variations
7
Use all root vegetables: rutabaga, celery root, or sweet potatoes
For a vegetarian version: swap meat for mushrooms + vegetable stock
Add barley for a heartier soup
Pairing Suggestions
8
Pair with a pint of Guinness or Irish red ale
Try with sharp Irish cheddar on toast
For dessert: warm apple cake or Irish tea brack
