Irish Stew

Beverley Williams


My grandmother used to make this stew frequently. I always try to make it on St. Patrick's day.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 2 lb
    lamb shoulder meat
  • 2 large
    russet potatoes, peeled and cubed
  • 3 large
    carrots, peeled and sliced
  • 1 small
    onion, chopped
  • 1/3 c
  • 3 Tbsp
    olive oil
  • 1 c
    frozen peas, thawed
  • 1 Tbsp
    dried thyme
  • 1
    bay leaf
  • 1/8 tsp
    garlic powder
  • 1 stalk(s)
    celery, chopped small
  • 1 Tbsp
    dried parsley
  • 1/2 tsp
  • 4 c
    beef broth
  • to taste
    salt and pepper

How to Make Irish Stew


  1. Heat olive oil in a large pot.
  2. Flour the lamb chunks. Saute the lamb until it is browned.
  3. Add the onion and cook until tender.
  4. Add the remaining ingredients and and simmer on medium-high until the lamb is cooked through and the vegetables are tender. About 25 minutes. Stir occasionally.
  5. Remove the bay leaf. Serve.

Printable Recipe Card

About Irish Stew

Course/Dish: Other Soups
Main Ingredient: Lamb
Regional Style: Irish
Other Tag: Quick & Easy

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