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Authentic Irish stew recipe

241 ratings

Cook this classic Irish stew recipe for a hearty family dinner this weekend. Tender lamb cutlets are bulked out with plenty of root veg and nutty pearl barley, perfect for soaking up all the juices. See method

Serves 4
20mins to prepare and 2hrs to cook
603 calories / serving
Freezable
Dairy-free

Ingredients

800g lamb cutlets bone removed
2 tbsp vegetable oil
500g potatoes, peeled and cut into chunks
2 onions
150g carrots, chopped
2 leeks, sliced
100g pearl barley
750ml lamb stock
¼ of cabbage, sliced
20g spring onions, sliced
10g parsley, roughly chopped

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2530kj
603kcal 30%
Fat
22g 31%
Saturates
7g 36%
Sugars
11g 12%
Salt
2.3g 38%

of the reference intake
Carbohydrate 54.3g Protein 43.1g Fibre 8.7g

Method

Preheat the oven to 160'C. Heat half the oil in a large frying pan over a medium heat. Add the lamb cutlets and fry for 3-5 mins on each side until brown.
Transfer the lamb to a large casserole dish with a lid. Add the potatoes, onions, leeks, carrots and pearl barley. Add the stock, season and cover. Cook in the oven for 1hr.
Add the cabbage to the dish and return to the oven for 1hr, adding a splash more stock if beginning to look dry. Scatter with spring onions and parsley to serve.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.