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Prep Time 20 minutes - Total Time 2 hours 30 minutes - Serves 6

Cold and miserable days call for comfort food. And Irish stew has to be up there with one of the best. I love this kind of cooking, a one-pot wonder with simple ingredients but o so good.


  • 700 g of diced lamb.

  • 1 heaped tablespoon of flour.

  • 1 tbsp of fresh thyme leaves.

  • 300 g of baby onions, left whole.

  • 3 medium carrots, roughly chopped.

  • 1 swede, roughly chopped.

  • 1 leek, roughly chopped.

  • 400 g baby/new potatoes, leave small ones whole cut big ones in half.

  • 2 bay leaves.

  • ½ a cabbage, roughly shredded.

  • 1 handful fresh parsley, roughly chopped.

  • 1 litre of lamb stock.


  1. In a large casserole dish over a high heat add a splash of oil and brown off the lamb with a pinch of salt and pepper, then place to one side.

  2. Add another splash of oil followed by the fresh thyme, onions, carrots, swede, leeks and season. Let the veg fry for 3-5 minutes then return the lamb with the potatoes, bay leaves add the flour and give it a good mix.

  3. Add the stock, you want enough to cover then bring to a boil, turn the heat right down and simmer for 2 hours or till everything is nice and tender. For the last 10 minutes add the shredded cabbage. When done check for seasoning and sprinkle with lots of parsley.

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