Irish Stew

Irish Stew Recipe

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Beth Goike


My friends and family have tried this recipe and love it!


★★★★★ 2 votes


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3 lbs lamb chops
12 baby or 5 medium carrots
2 1/2 cups stock (lamb if possible) or water
i package frozen baby peas, defrosted
8 to 10 potatoes
sprig of thyme
salt and freshly ground pepper to taste
chopped parsley and chives for garnish.

How to Make Irish Stew


  • 1Method:
    1. Cut the chops into chunks and trim off excess fat. Set aside.
  • 22. Render down the fat on a gentle heat in a heavy pan, discarding the pieces.
  • 33. If the carrots are young and the onions small, leave them whole. Otherwise, prepare and cut them into chunks.
  • 44. Toss the meat in the hot fat until it is slightly browned, then quickly toss the vegetables as well.
  • 55. Layer the meat and vegetables in a large oven-proof casserole, carefully seasoning each layer with salt and pepper.
  • 66. Deglaze the pan with the stock or water and pour into the casserole
  • 77. Peel the potatoes and lay them on top of the casserole so that they will steam while the stew cooks. Season the potatoes.
  • 88. Add the sprig of thyme, bring to a boil on top of the stove. Cover and transfer to 375f degree oven, or allow to simmer on top of the stove, until the stew is cooked - about 1 1/2 hours, depending on whether the stew is made with lamb or mutton.
  • 99. When the stew is cooked, pour off the cooking liquid, degrease it and reheat in another saucepan. If you wish, you can thicken it slightly by whisking in a little roux into the boiling liquid. Check seasoning and pour back over the stew.
  • 1010. Bring back up to the boiling point, sprinkle with chopped parsley and chives and serve from the pot. Or, for a really appetizing way to present this dish, brown the top layer of the potatoes under the broiler, sprinkle with the herbs, and then serve.

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About Irish Stew

Course/Dish: Other Main Dishes

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