Authentic Irish stew recipe

Authentic Irish stew recipe

209 ratings

See method

  • Serves 4
  • 20mins to prepare and 2hrs to cook
  • 603 calories / serving
  • Freezable


  • 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
  • 1 lamb stock pot, made up to 750ml

Each serving contains

  • Energy

  • 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


  1. Pre-heat the oven to 160 C. In a large frying pan heat a tablespoon of the oil over a moderate heat. Add the lamb cutlets, or for a boneless version, cut the eye of the meat from the bones, and fry until brown.
  2. Remove the lamb and place in a lidded casserole pan, cover with the potatoes, onions, leeks, carrots, pearl barley and season. Add the stock and cook in the oven with the lid on for one hour. Add the cabbage and cook for a further hour adding more stock, if required. Serve piping hot from the oven.

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 and view the full Food safety at home video.

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