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traditional irish stew


An Irish favourite, it's different to lots of other stews & casseroles as there is no colouring involved, very similar in concept to a classic French blanquette, as usual, there's no real recipe, everyone seems to have their own version, here's my version which I believe is close to the original though you could use diced lamb on the bone for a more rustic version.


traditional irish stew

Cooking method

  1. Preheat oven to 140°C for fan assisted or 160°C for ovens without a fan (gas 3)
  2. In an oven proof dish bring the stock to a simmer, add the lamb & skim away any white foam that rises to the surface
  3. Add the onion, carrot & old crop potatoes, top up with water if required then cover & cook in the oven or on the stove top gently simmering for 1 hour
  4. Add the waxy potatoes & thyme then continue to cook until they are also cooked & tender approximately 1 more hour
  5. Finally, fold through chopped parsley & season to taste

to serve

Serve with soda bread or dumplings & pickled red cabbage.

Note for a thicker stock you can blend a little stock with some old crop potato then gently stir through the pot.