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Irish Stew Soup

Yields6 ServingsPrep Time20 mins

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.

Irish Stew Soup

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

  1. Pat the meat dry and season generously with salt and pepper.

  2. Heat oil in a large pot over medium-high heat.

  3. Sear lamb or beef in batches until browned on all sides (about 5–7 minutes). Remove to a plate.

Sauté the Aromatics
2

  1. In the same pot, add onion. Sauté for 5 minutes until translucent.

  2. Add garlic and flour, stir 1 minute to coat and thicken slightly.

Build the Soup
3

  1. Return the meat to the pot. Add stock and water.

  2. Bring to a simmer and skim off any foam.

  3. Add thyme, bay leaf, and optional Guinness.

  4. Cover and simmer over low heat for 1 hour.

Add the Vegetables
4

  1. Add carrots, potatoes, and parsnips (and leeks if using).

  2. Simmer uncovered for 30–40 minutes, until vegetables and meat are fork-tender.

Finish and Serve
5

  1. Stir in butter and parsley.

  2. 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

Nutrition Facts

6 servings

Serving size