Save to your scrapbook

    Easy Irish Stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Easy Irish Stew

    This stew couldn’t be simpler to make – all the ingredients simmer away to produce a dish that is really big on flavour and amazingly tender.

    • Preparation time: 10 minutes
    • Cooking time: 180 minutes
    • Total time: 3 hours 10 minutes 60 minutes 60 minutes 60 minutes 10 minutes

    Serves: 6


    • 1 kg British stewing lamb, from the meat service counter
    • 2 onions, cut into large chunks
    • 2 leeks, washed, cut into large chunks
    • 400g carrots, chopped into large chunks
    • 1 small swede, about 600g, chopped into large chunks
    • 600g potatoes, peeled and chopped
    • 125 g pearl barley
    • 1.75 litres hot lamb stock
    • ½ x 15g pack fresh thyme


    1. In a large, heavy-based pan, arrange all the ingredients (except the stock and thyme) in layers and season generously. Pour in the hot lamb stock and bring to the boil. Skim off and discard any scum that comes to the surface.
    2. Once boiling, reduce the heat to a gentle simmer and cook for 3 hours, stirring occasionally – making sure that the mixture doesn’t catch on the base of the pan – until the vegetables are cooked and the chunks of lamb very tender. Serve sprinkled with chopped fresh thyme, and hunks of crusty white bread.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars