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Irish Stew

March 13, 2011

Bring on the lamb. When you say lamb to me I see hills of green with white dots and Irish eyes are smiling.  If you love lamb this is the economical dish to get your flavor tastes ready for dinner.  However “Irish Stew” will bring a dilemma to most Irish households and mine as well.  Will it be just the lamb, or will it include the vegetables?  I love lamb, so just the meat will do but for St. Patrick’s Day I add the vegetables, as many people may be just stopping by for a beer, and a big pot of stew will be an “Irish Offering”.  

Irish Stew


  • 2 1/2 lbs. Lamb  Chops (shoulder or neck)
  • 4-5 Medium Onions (chopped)
  • 2 T. Unsalted Butter
  • 4-5  Carrots (chopped)
  • 1 Lg. Fresh Thyme Sprig
  • 2 1/2 C. Water or Lamb Stock
  • 7-8 Potatoes/ 1 T. Roux (
  • 1 T. Fresh Parsley (chopped)
  • 1 T. Fresh Chives (chopped)
  • Salt
  • Freshly Ground Pepper
  • Addl. Chopped Fresh Chives and Parsley (for garnish)


  1. Cut the chops in half; trim off some of the excess fat
  2. Place the fatty pieces in a heavy pot and cook on low heat; discard the solid bits
  3. Add the meat to the rendered hot fat and cook until slightly brown; remove and set aside
  4. Add the onions and carrots to the pot and heat until onions are translucent (about 10 minutes)
  5. Add the water or stock to the pot and stir while scraping all the caramelized bits into the mixture
  6. Add the potatoes and season again; add the sprig of thyme; cover and heat on low, slowly for approximately 1 hour
  7. At this point; pour off the cooking licuid; skim the fat *; season again
  8. Add the chopped parsley and chives; stir
  9. Serve in warmed bowls and add Fresh Parsley Leaves (for garnish)

* Slighltly thicken the stew with roux to the desired consistency

 (Serves 6)

Recipe from “Irish Traditional Cooking” by Darina Allen

4 Comments leave one →
  1. March 14, 2011 12:29

    Ah, those were the days.

  2. March 14, 2011 02:52

    “Once, during Prohibition, I was forced to live for days on nothing but food and water.”
    -W.C. Fields


  1. St. Patrick’s Day Dinner Menu “2011″ « "Deja Vu" Cook
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