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Irish Stew Recipe

Traditional Irish stew is a hearty, comforting dish made with tender lamb or mutton, vegetables like potatoes, carrots, onions, and leeks, and a savory beef stock. Slowly simmered in the oven, it’s a perfect meal to enjoy on chilly days, rich in flavor and tradition.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Course Soup
Cuisine Irish
Servings 4 people
Calories 380 kcal

Equipment

  • Large skillet
  • Ladle
  • Tongs
  • Dutch oven or heavy-duty oven-safe pot
  • Wooden spoon
  • Measuring spoons

Ingredients
  

  • 2 lbs waxy potatoes, peeled and quarted
  • 2 tbsp vegetable oil, divided
  • Freshly ground black pepper, to taste
  • 3 cups meat stock
  • 2 tbsp all-purpose flour
  • 1 lb boneless lamb or mutton
  • 3 cabbage leaves, thinly sliced, optional
  • 1 cup coarsely chopped carrots
  • 1 cup thinly sliced leeks
  • 1 cup coarsely chopped onion

Instructions
 

  • Preheat your oven to 350˚F, positioning the rack in the center.
  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  • Once hot, add half of the lamb pieces and brown them all over.
  • Remove the browned lamb with tongs and place it in a large Dutch oven.
  • Layer with half of the potato quarters, chopped carrots, onions, and leeks.
  • Add another tablespoon of vegetable oil to the skillet and brown the remaining lamb in the same manner, then transfer it to the Dutch oven.
  • Cover the lamb with the remaining potatoes, carrots, onions, and leeks.
  • Stir 2 tablespoons of flour into the hot skillet to absorb any fat and juices, cooking over low heat for 3 minutes.
  • Gradually add 3 cups of meat stock, stirring until the sauce thickens and is lump-free.
  • Pour this sauce over the lamb and vegetables in the Dutch oven, adding any remaining stock.
  • Cover tightly with a lid and transfer the pot to the oven.
  • Let it cook undisturbed for 1 hour.
  • Afterward, add the thinly sliced cabbage leaves, replace the lid, and cook for another hour.
  • Occasionally check the stew to ensure the liquid doesn’t reduce too much; add boiling water if necessary.
  • Season with salt and pepper to taste, and serve hot.

Notes

  • For added flavor, try stirring in a splash of Guinness or Irish whiskey at the start of cooking.
  • Fresh parsley or oregano makes a lovely garnish, adding both color and a burst of flavor.
  • For a richer meal, serve the stew with crusty bread and Irish butter.
  • Ensure the stew’s liquid level remains consistent, adding water if it evaporates too much during cooking.