Irish Stew

Amy Herald


Fun Fact: One of the earliest references to ‘Irish Stew’ is in 'The Devil's Drive: An unfinished Rhapsody' by Lord Byron circa1814.


☆☆☆☆☆ 0 votes

15 Min
2 Hr


  • 1 lb
    lamb, cut into cubes
  • 4 Tbsp
    all purpose flour
  • 1 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 2 medium
    onion, quartered
  • 4 medium
    potatoes, peeled and diced
  • 3 medium
    carrots, peeled and sliced
  • 1 box
    (32 oz.) beef broth
  • 2 Tbsp
    chopped, fresh parsley

How to Make Irish Stew


  1. Combine flour, salt, thyme, and pepper; set aside.
  2. preheat oven to 325 degrees.
  3. Trim visible fat from lamb; cut into 1/2 inch cubes. Place flour into a large zip lock bag; add lamb. seal and shake to coat all the meat.
  4. Arrange half of the lamb in the bottom of a large oven proof pot. Top with half of onion, potato and carrots. Sprinkle with 1/2 thyme mixture.
  5. Repeat procedure using remaining ingredients except for fresh parsley. Cover and bake at 325 degrees for 2 hours.
  6. Ladle into soup bowls and sprinkle with fresh parsley.

Printable Recipe Card

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