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Traditional Irish Stew Recipe

User Rating 4.5 Star Rating (4 Reviews)


Traditional Irish Stew Recipe
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Ireland's national dish is Irish stew. A traditional Irish stew was always made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added; adding onions, leeks and carrots not only adds extra flavor but also nutrition to the stew. The choice is yours.

Irish Stew is traditionally esten on St Patrick's Day as well as Samhain but seriously, it is far too good and is eaten all the time, after all it is Ireland's National Dish

Prep Time: 20áminutes

Cook Time: 2áhours, 20áminutes

Total Time: 2áhours, 40áminutes


  • 2 tbsp vegetable oil
  • 1 lb/500g mutton or lamb cutlets (bone removed) cut into 2"/5cm chunks
  • 2lb/ 1 kg potatoes, peeled and cut into quarters
  • 1 cup/115g onion, roughly chopped
  • 1 cup/ 100g leeks, cleaned and finely sliced
  • 1 cup/170g carrots, roughly chopped
  • 1½ pints / 750 ml dark beef stock
  • 2 or 3 cabbage leaves, thinly sliced (optional)
  • Salt and Pepper


Heat the oven to 350F/180C/ Gas 4

  • In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.
  • Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.
  • Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.
Serve piping hot.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Very yummy, a family winner, Member ryally

I loved the recipe. I did things a little different, I cooked everything including the cabbage for two hours, only because my fiancÚ cut everything up and put it in one bowl. I'd probably add the cabbage at the second hour, plus I'd flour the lamb chops prior to browning off to thicken the stew as it was very watery and I had to reduce it by taking out a few cups and adding cornflour. All in all the kids were impressed and I'll certainly be making it again

29 out of 30 people found this helpful.

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