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Irish stew

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 40 mins
  • Total Time: 1 hour 55 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Irish


In celebration of St Patrick’s Day, I’ve decided to post something which is of Irish origin and probably their most popular dish so far, the Irish stew.



  • 1 kg lamb chops or neck, cut into chunks
  • 100 g pearl barley
  • 4 medium potatoes, cut into chunks
  • 3 carrots, cut into chunks
  • 3 medium onions, sliced
  • 3 bay leaves
  • 2 tsp dried thyme
  • 1 litre lamb stock (if you can’t find any, you may use beef stock)
  • 1/3 cup flour
  • handful of chopped parsley
  • butter
  • salt
  • freshly ground black pepper


  1. Dredge meat in flour then set aside.
  2. Place butter in pot then in medium heat brown lamb pieces.
  3. Add onions, barley, thyme and bay leaf.  Pour the stock then bring to a boil and simmer for 45 minutes in low heat.
  4. Add the carrots and potatoes on top of the stew then continue to simmer for 45 more minutes in low heat.
  5. Season with salt and freshly ground black pepper