Traditional Irish stew has few ingredients, so the lamb has to be good and the cooking slow enough to break it down. Half the potatoes go in early to melt and thicken the broth, half go in late to stay whole.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Using lamb shoulder? It behaves the way it does for a reason — what this cut is for and how to cook it →
Dutch oven · Ladle · Cutting board · Chef knife · Wooden spoon
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
No — it contains meat, so it isn’t vegetarian or vegan.
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© 2026 5best2buy.com · Recipe No.634