There's nothing more warming on a cold, wet day than a simple Irish stew made with lamb and potatoes. It doesn't need to be complicated to taste good. This is my mum's recipe.

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Recipe Summary

prep:
25 mins
cook:
1 hr 25 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lamb in a large pot, cover with water, and add salt. Bring liquid to a boil and skim off any fat that comes to the surface. Reduce heat and simmer on low heat, about 30 minutes.

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  • Mix onion and half of the potatoes into lamb mixture; cook until potatoes are soft, about 30 minutes. Break up potatoes using a wooden spoon to thicken the stew.

  • Stir remaining potatoes and carrots into the stew; simmer until potatoes are soft, 20 to 30 minutes. Season stew with salt and pepper; stir in parsley.

Cook's Note:

Leeks can be used instead of the fresh parsley. Stock can be used instead of the water.

Nutrition Facts

630 calories; protein 33.6g; carbohydrates 79.8g; fat 19.9g; cholesterol 96.5mg; sodium 135.8mg. Full Nutrition
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