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Authentic Irish stew recipe

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


  • 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

  • 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. 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.
  2. 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.
  3. 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

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