Traditional Irish Stew Recipe | Classic Irish Stew with Lamb

Wash and scrape the carrots, wash and slice the leeks, wash and cut up the potatoes, and slice the onion.

Trim the bone from the lamb chops and cut them into 1-inch pieces.

Heat 2 tablespoons of olive oil in a skillet and brown half of the lamb chops on all sides.

Transfer the browned lamb chops to a Dutch oven.

Layer half of the potatoes, carrots, leeks, and onions over the lamb in the Dutch oven.

Brown the remaining lamb chops, then add them to the Dutch oven.

Layer the remaining potatoes, carrots, leeks, and onions on top.

In the skillet, add 2 tablespoons of flour to make gravy, then slowly add the beef broth while stirring to avoid lumps.

Pour the gravy over the layered ingredients in the Dutch oven, cover with a lid, and bake in the oven at 350°F for 1 hour.

After 1 hour, add the thinly sliced cabbage to the stew and add more liquid if necessary.

Cover and return the stew to the oven for another hour.

After cooking, check the stew; the potatoes should have thickened the stew and the lamb should be tender.

Equipment Needed

Dietary

Allergens