Traditional Irish Stew Recipe


1.5 lbs (700g) lamb shoulder, cut into chunks

4 large potatoes, peeled and chopped into chunks

2 large carrots, peeled and sliced

1 onion, chopped

2 cloves of garlic, minced

2 tablespoons flour

2 tablespoons vegetable oil

3 cups (720ml) beef or lamb broth

1 bay leaf

Salt and pepper, to taste

Chopped fresh parsley, for garnish (optional)


Heat the vegetable oil in a large pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.

In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent and soft.

Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for another minute to cook off the raw flour taste.

Gradually pour in the beef or lamb broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.

Return the browned lamb to the pot. Add the chopped potatoes, carrots, and bay leaf. Season with salt and pepper to taste.

Cover the pot with a lid and simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

Taste and adjust seasoning if needed. Remove the bay leaf before serving.

Serve hot, garnished with chopped fresh parsley if desired.

Irish Stew is best enjoyed with a slice of crusty bread or soda bread. This dish captures the essence of Irish cooking—simple, hearty, and full of flavor. Feel free to customize the recipe by adding other vegetables like turnips or parsnips, or by incorporating fresh herbs for extra depth of flavor.

I hope you enjoy exploring Irish cuisine with this classic recipe! If you have any other Irish dishes in mind or need further assistance, just let me know. Happy cooking!