From the Cauldron: Our Samhain Irish Lamb Stew

October 31, 2026

From the Cauldron: Our Samhain Irish Lamb Stew 🍲🦊

Foxfire Kitchen | Foxfire and Freeways

There’s something about cooking a hearty stew in a cast iron cauldron that makes me feel like I should be standing in an old medieval kitchen somewhere. Haha!

For our Samhain dinner, I decided to make a traditional-style Irish lamb stew, and I finally had the perfect excuse to use my cast iron cauldron from Costco.

Originally, I thought about slow-braising everything in the oven. But with an apple cinnamon cake, and Irish soda bread, I decided the oven had enough responsibilities for one evening.

Stovetop it was!

I also made a little adjustment to the lamb. Instead of lamb shoulder, I had Australian lamb loin chops. I browned them, cooked them, and then cut the meat into smaller pieces before returning everything to the cauldron.

And no carrots in this one! Just a simple, hearty combination of lamb, potatoes, onions, and herbs.

Ingredients

Approximately 2½ lbs bone-in lamb loin chops (2 packages)
5–6 medium potatoes, cut into chunks
2 large onions, chopped
Approximately 4 cups beef or lamb broth
1 cup chopped garlic cloves
2 tablespoons cooking oil
2 bay leaves
2 cups chopped baby Bella mushrooms
2 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, optional
4 fresh springs of Rosemary

Directions

Heat the cooking oil in a large cast iron Dutch oven or cauldron over medium heat. Add the fresh sprigs of rosemary n let the oil bring out its flavors.
Season the lamb lightly with salt and pepper and ground thyme on one side
Brown the lamb chops in batches, approximately 2 minutes per side. Remove rosemary and set aside to cool.
Remove the chops and sauté the onions, mushroom and garlic in the remaining drippings until softened.
Add the broth, potatoes, thyme, and bay leaves and the leaves off the rosemary sprigs.
Bring everything to a gentle simmer, cover, and cook until the potatoes are nearly tender, approximately 25–35 minutes.
While the base is simmering, cut the meat from the bones into large cubish chunks.
Return the lamb chops to the pot and gently simmer until cooked through.
For a thicker broth, mash a few potatoes directly into the stew.

A Little Cauldron Wisdom

One thing I love about cooking is that recipes don’t always have to be followed exactly.

You can adjust them depending on what ingredients you have, what equipment you’re using, and what works best for your family.

Traditional Irish stew has a long history, with older versions commonly featuring mutton, potatoes, and onions. Lamb is a popular modern alternative.

And sometimes keeping things simple is exactly what makes a meal special.

Now, if you’ll excuse me, I’ve got a cauldron to tend to!

And here’s a little kitchen folklore for you! 🌿

Basil has long been associated with good luck, prosperity, and protection. So if you happen to find a basil leaf floating in your bowl of stew, consider it a little extra blessing from the cauldron! Whether it’s an old superstition or just a bit of kitchen magic, I like the idea of a little good fortune being served alongside dinner. After all, who couldn’t use a little extra luck these days? Haha! 🦊🧡

Happy Samhain from our kitchen to yours! 🧡