Irish Stew


  • 2 lbs of lean lamb, cubed, fat trimmed
  • 1/2 cup flour
  • 2 medium onions, quartered
  • 2-3 cups lamb, beef or chicken stock
  • 4 carrots, peeled and cut into 2 inch pieces
  • 1 lb boiling potatoes, peeled
  • 2 tbs fresh parsley, chopped
  • 2 tsp dried thyme
  • Kosher salt and black pepper to taste
  • Parsley sprigs for garnish
  • 1 tbs oil
  • Prepare the carrots, potatoes and onions, then set aside, covered.
  • Dredge the lamb chunks in flour, then remove the excess.
  • Add the oil to a large saucepan or stockpot and using medium heat add the lamb pieces.
  • Season with salt and pepper.
  • Once lamb pieces are browned add the stock, along with the potatoes, carrots and onions.
  • Re-season with salt, pepper, thyme and parsley.
  • Reduce heat to a simmer and cook for 2 hours partially covered.
  • Serve in bowls along with crusty bread and garnished with parsley.

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