Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!

Ita
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.

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  • Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.

  • Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Nutrition Facts

608.5 calories; protein 29.8g 60% DV; carbohydrates 43.4g 14% DV; fat 35.1g 54% DV; cholesterol 108.9mg 36% DV; sodium 325.2mg 13% DV. Full Nutrition

Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/11/2006
Not bad. just needed to make a few adjustments:) Putting the parsnips in so early made them go to mush! Was that the point? hope not. I would suggest putting them in at the same time as pots. And for the pots I put them in 35 minutes before I like mine to be cooked and soft throughout. I also suggest preparing this meal at least an hour before you need it. Stew always tastes better when left and then warmed up!!! promise. Read More
(107)

Most helpful critical review

Rating: 3 stars
05/12/2011
I love stew and lamb. This was way too bland for me. I ended up adding 1T of beef bouillion for flavor and additional salt. I also thickened it a bit with 2T flour. I've tasted better so will not use this one again. Read More
(10)
134 Ratings
  • 5 star values: 82
  • 4 star values: 38
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
10/11/2006
Not bad. just needed to make a few adjustments:) Putting the parsnips in so early made them go to mush! Was that the point? hope not. I would suggest putting them in at the same time as pots. And for the pots I put them in 35 minutes before I like mine to be cooked and soft throughout. I also suggest preparing this meal at least an hour before you need it. Stew always tastes better when left and then warmed up!!! promise. Read More
(107)
Rating: 5 stars
03/04/2007
If there was a rating higher than 5 stars this recipe deserves it. I followed the directions pretty close to start but added the parsnips with the potatoes (following other comments). In addition I soaked the lamb in buttermilk overnight to take the "gamey" edge off. After beginning the stew on the stove when I added the potatoes and parsnips I put it in the slow cooker for the day (I used the "keep warm" setting for the 12 hours I had to be at work). Got home and it was perfect! Fed it to a British native and he raved about it. Great with a spinach salad and crusty bread with a smooth Merlot. We will definately be making this again. Read More
(98)
Rating: 5 stars
03/19/2007
I've said it before and it still holds true: this recipe is my gold standard for Irish stew. I made it for St. Patrick's Day dinner this weekend and my family ate every bit--even the parsnips. Of course I didn't tell them about the parsnips until later. Now they know they like 'em! Just a couple of notes: next time I'll cook a big chunk of parsnip and carrot with the lamb but I'll add fresh parsnip and carrot later on so they won't disintegrate. Also I sear the meat in batches and skim the stew as it simmers. Thanks for a great recipe Ita! Read More
(89)
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Rating: 4 stars
03/18/2009
Very good stew. I did more changes than most of the reviewers: -I used beef sirloin because I couldn't find any lamb that looked good. -I doubled the amount of onions carrots and parsnips. I also used extra potato but not quite double. -I used 6 cups of water and added a large beef bouillon cube. -I added one can of Guinness. -The original simmer included the beef carrots and onions for 45 minutes. Then I added parsnips and the potatoes and simmered for another 30 minutes. Then the leeks and rosemary for about 10 minutes. This was very very good. I was quite happy to make a good St. Patrick's Day dinner. Read More
(59)
Rating: 4 stars
07/22/2008
This was a lovely recipe. I only made a couple of additions and changes. Nearer the end of the cooking I tasted it and found it slightly bland so I added two teaspoons of powdered beef stock. The recipe states that it be cooked for an hour and three quarters I actually used my slow cooker and had it on for five hours. Apart from the smell that drifted throughout the house (with the help of the Irish soda bread) it was delightfully delicious and the lamb just fell apart. Read More
(39)
Rating: 5 stars
03/09/2008
Turned out great! I thought there was too much water though so I left the lid off and let it reduce at the end. Ate it with beer bread. edit: Made it again and this time added celery with the carrots. I probably doubled or tripled the vegetables. I also used lamb neck meat this time still on the bone then pulled it off when it was tender. Great recipe and versitile! Read More
(30)
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Rating: 5 stars
03/17/2006
This was fabulous!! I made a large pot of this and bought it to work for St. Patrick's Day. I received so many positive comments and many said it was the best Irish Stew they had ever tasted. I didn't make any changes to the recipe the fresh rosemary is a must and the parsnip also gives it a nice taste. Also if you can buy Australian or New Zealand lamb it definitely makes it more rich and hearty. Read More
(25)
Rating: 5 stars
06/22/2009
Yep great dish.. I used fresh chicken stock instead of water and added thyme as well as rosemary parsnip should be put in the same time as the spuds... top marks for a super dish X Read More
(24)
Rating: 5 stars
02/08/2006
Wonderful. The meat was very tender; the broth flavorful and delicious. Perfect comfort food on a chilly night. Read More
(17)
Rating: 3 stars
05/12/2011
I love stew and lamb. This was way too bland for me. I ended up adding 1T of beef bouillion for flavor and additional salt. I also thickened it a bit with 2T flour. I've tasted better so will not use this one again. Read More
(10)