Irish stew

It doesn't have to be St. Patrick's Day to celebrate this classic.

  • 1 hr 35 mins cooking
  • Serves 8
  • Print
The lamb should be so tender it falls off the bone and the gravy lightly thickened by the potatoes. Being Irish, there is always at least as many potatoes as meat!
If you are a fan of fighting food waste, try our Irish stew with carrot top salsa verde that adds a nice fresh element and stop them ending up in the bin.
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Irish stew
  • 1/4 cup (60ml) vegetable oil
  • 2 kilogram lamb neck chops
  • 1 leek (350g), chopped finely
  • 3 potatoes (900g), chopped coarsely
  • 2 carrots (240g), chopped coarsely
  • 1 tablespoon finely chopped fresh thyme
  • 1 litre (4 cups) lamb or chicken stock


Irish stew
  • 1
    Heat half of the oil in large saucepan; cook chops, in batches, until browned lightly all over. Remove from pan.
  • 2
    Heat remaining oil in pan; cook leek, stirring, until just tender.
  • 3
    Add potato, carrot and thyme, then return chops to pan with stock; simmer, covered, about 1 hour or until chops are tender.


Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze.

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