Try this Irish stew to warm up on a cold evening. Hearty and filling.

  • Serves: 2 people
  • Prep time: 15 minutes
  • Cooking time: 90 minutes
    • Irish

    Irish Stew

    Recipe Information

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    250g Diced Lamb

    500ml Boiling Water

    1 Beef Stock Cube

    2 Carrots, peeled and diced

    1 Onion, peeled and finely chopped

    2 Celery Sticks, chopped

    200g Turnip (½ Turnip), peeled and diced

    1 tbsp Plain Flour

    1 tbsp Tomato Purée

    250g White Potatoes, peeled and chopped in half

    1 ½ tsp Dried Thyme

    1 tbsp Rapeseed Oil

    ¼ tsp Salt


    Mix flour, thyme, salt and lamb together in a bowl, coating the lamb in the flour mixture.

    Heat a casserole dish to medium to high heat.

    Add ½ tbsp of oil to the dish and add lamb, turning until browned.

    Remove lamb from the pan and set aside.

    Add remaining oil to the pan and heat, then, add the vegetables (except potatoes) and heat until softened.

    Return the browned meat to the pan.

    Add the boiling water mixed with the stock cube and tomato purée.

    Bring the casserole dish to the boil, then reduce heat to a gentle simmer.

    Add the potatoes

    Put the lid on the casserole dish and cook on low heat for 90 minutes or until lamb is tender.