Irish Lamb or Beef Stew

Prep Time
2 1/2h
Cook Time
2h 25m
Ready In

"This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours."

Original recipe yields 6 servings


  • Serving Size: 1 (443.8 g)
  • Calories 756.6
  • Total Fat - 37.4 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 110.4 mg
  • Sodium - 104.4 mg
  • Total Carbohydrate - 74.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 4 g
  • Protein - 28.4 g
  • Calcium - 73.1 mg
  • Iron - 4 mg
  • Vitamin C - 74 mg
  • Thiamin - 0.4 mg

Step 1

Trim the meat, leaving a little of the fat and slice.

Step 2

Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.

Step 3

Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.

Step 4

Add the water and cover tightly.

Step 5

Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then; do not add unless absolutly necessary.

Step 6

The potatoes will thicken the finished stew so it should not be too runny.

Step 7

Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.

Step 8

The potatoes on top should be nice and brown and crisp.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Derf knows that I took liberties with her recipe and said "fine try it". The results were wonderful. I used a Crock Pot, lamb shanks and added peas & carrots. I followed the recipe stacking and layering the ingredients, seasoning each layer. Cooked on low 6 hours. I fork mashed the veggies together on my plate with the gravy and I wish I could have this every Sunday. Thanks Derf for a fine Paddy day dinner

(18 Mar 2013)