Lamb Irish Stew


Lamb Irish Stew

A cozy, comforting bowl of stew is just what you need to snuggle up on the couch with when it’s cold and wet outside. A winter warmer recipe that the whole family will love. Tender, melt in your mouth lamb, a hearty rich gravy and lots of veggies too. That extra time on the stove is worth it trust us!

Prep Time:

15 mins

Cook Time:

1 hour 10 mins


4 servings


500g Diced lamb leg

¼ cup plain flour

1 tsp. salt

½ tsp. fresh cracked pepper

2 Tbsps. olive oil

1 Tbsp. butter

1 diced onion

4-5 cloves minced garlic

2 sticks diced celery-chunky is fine

2 potatoes cut into chunks 

2 carrots cut into about 5-6 chunks each ( you want these fairly large) 

1L beef stock

2 Tbsps. chopped fresh rosemary

2-3 Tbsps. fresh thyme leaves

¼ cup chopped fresh parsley

2 bay leaves

1 Tbsp. Worcestershire sauce 

More salt/pepper to taste

1.5 cups frozen peas 

Cooking Instructions

Mix together flour, salt and pepper in a large bowl then add the lamb and coat evenly. Heat oil in a large pot/dutch oven with a lid on a medium heat and brown off your lamb in batches in a single layer. You may need to add more oil each time. Once it’s all browned set aside. Melt your butter in the same pan and add the diced onion and celery and cook for about 10 minutes until softened. You might notice all the brown bits from the bottom of the pan from browning your meat will start to come off the bottom of the pan, this is good it’s extra flavour. Once softened add the garlic and cook for 1 minute or until fragrant. Add all of the rest of your ingredients  and the lamb back in except the peas. Stir to combine and place the lid on your pot and turn the heat down to low and simmer for 1 hour. After 1 hour check that your veggies are soft, if not cook for a further 10-20 minutes. For the last 5 minutes of cooking stir through the frozen peas. Taste and adjust seasoning and remove bay leaves then serve with more fresh parsley and crusty bread with butter.