Real Irish Stew

Melanie B


This was on an oven mitt that I bought in Ireland. I am copying exactly from the mitt. I will add some of my notes at the bottom of the directions section.

★★★★★ 4 votes
An Irish Family
2 Hr 30 Min


1 1/2 lb
neck of lamb cut into cutlets
2 large
onions peeled & sliced
1 lb
potatoes, peeled & sliced
2 Tbsp
chopped fresh parsley
1 tsp
thyme, leaves, fresh
salt and pepper
to 3/4 pint cold water


1Set oven to 325F or gas mark 3.
2Layer the lamb, onions, potatoes in a casserole dish. Sprinkle each layer with herbs and season each layer. Finish with potatoes on top.
3Pour in cold water, cover with a piece of buttered, greaseproof paper then place lid on dish.

Cook for 2 to 2 1/2 hours.
4NOTES****You can easily substitute a beef roast for the lamb. Also people often add sliced carrots to the layers. Guinness can be substituted for the water for a richer flavor. If you make any of these changes, you no longer have REAL Irish Stew, you have your version of Irish Stew.

I think this could be done in a Dutch oven.
5When I was in Killarney, the stew we had was made with the changes of beef, carrots and Guinness. It was sooooo good. I am going to have to make this over the winter.

About this Recipe

Course/Dish: Beef, Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: Irish
Other Tag: Healthy
Hashtags: #Irish, #stew, #lamb