Go Back
Irish Stew
Zoey

Irish Stew Recipe

Traditional Irish stew is a hearty, comforting dish made with tender lamb or mutton, vegetables like potatoes, carrots, onions, and leeks, and a savory beef stock. Slowly simmered in the oven, it’s a perfect meal to enjoy on chilly days, rich in flavor and tradition.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 4 people
Course: Soup
Cuisine: Irish
Calories: 380
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 lbs waxy potatoes, peeled and quarted
  • 2 tbsp vegetable oil, divided
  • Freshly ground black pepper, to taste
  • 3 cups meat stock
  • 2 tbsp all-purpose flour
  • 1 lb boneless lamb or mutton
  • 3 cabbage leaves, thinly sliced, optional
  • 1 cup coarsely chopped carrots
  • 1 cup thinly sliced leeks
  • 1 cup coarsely chopped onion

Equipment

  • Dutch oven
  • Skillet

Method
 

Instructions
  1. Preheat your oven to 350˚F, positioning the rack in the center.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  3. Once hot, add half of the lamb pieces and brown them all over.
  4. Remove the browned lamb with tongs and place it in a large Dutch oven.
  5. Layer with half of the potato quarters, chopped carrots, onions, and leeks.
  6. Add another tablespoon of vegetable oil to the skillet and brown the remaining lamb in the same manner, then transfer it to the Dutch oven.
  7. Cover the lamb with the remaining potatoes, carrots, onions, and leeks.
  8. Stir 2 tablespoons of flour into the hot skillet to absorb any fat and juices, cooking over low heat for 3 minutes.
  9. Gradually add 3 cups of meat stock, stirring until the sauce thickens and is lump-free.
  10. Pour this sauce over the lamb and vegetables in the Dutch oven, adding any remaining stock.
  11. Cover tightly with a lid and transfer the pot to the oven.
  12. Let it cook undisturbed for 1 hour.
  13. Afterward, add the thinly sliced cabbage leaves, replace the lid, and cook for another hour.
  14. Occasionally check the stew to ensure the liquid doesn’t reduce too much; add boiling water if necessary.
  15. Season with salt and pepper to taste, and serve hot.