Classic Irish Stew

This delicious version of classic Irish Stew is a one-pot dish that uses a cheaper cut of lamb, which means you’ll skimp on price but not on flavor.

I originally posted this recipe about a year ago, but as it’s St Patrick’s Day I thought it was time to give it a little love and update the photos…

I fell in love with Irish Stew on a trip to Ireland a few years back.

I’ll be honest, until that day, I didn’t know that Irish Stew was actually made with lamb and if I had, I probably wouldn’t have ordered it.  Before that, I thought I didn’t like lamb.

Turns out, I didn’t like the thought of lamb because with one taste of that stew, I never looked back.

Lamb is commonly served in the UK and it’s hard to avoid, so now that I live here I’m glad I unintentionally tried it because it’s now found in my kitchen as regularly as pork or chicken and it’s one of the few red meats I absolutely love.

This stew is a favorite in my house and I make it quite often in the colder months.  With St. Patrick’s day around the corner, I thought now would be the perfect time to share it with all of you.

It’s packed full of flavor and the barley is a hearty addition making it a satisfying comforting dish you’ll want all year round!

Irish Stew

This delicious version of classic Irish Stew is a one-pot dish that uses a cheaper cut of lamb, which means you’ll skimp on price but not on flavor.

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Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Course: Main

Cuisine: Irish

Keyword: comfort food, lamb, stew

Servings: 4 servings

Calories: 960kcal

Author: Erren

Ingredients

• 1 tablespoon olive oil
• 7 ounces bacon chopped
• 1 pound stewing lamb cubed
• 2 medium onions sliced
• 2 cloves garlic chopped
• 3 stalks of celery sliced
• 4 carrots sliced into chunks
• 2 bay leaves
• small bunch fresh parsley chopped
• 1⁄2 cup pearl barley
• 3 1⁄2 cups lamb or chicken stock
• 6 medium potatoes cut into cubes

Cups - Metric

Instructions

• Preheat the oven to 300F/140C
• Heat the oil in a large, oven safe pan over medium low heat.
• Cook the bacon for 4 mins until crisp.
• Turn up the heat, then brown the lamb on all sides (for about 6).
• Remove the meats with a slotted spoon.
• Add the onions, carrots, celery and herbs to the pan, then cook
• for about 5 mins until softened.
• Add the garlic and cook another minute.
• Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
• Place the potatoes on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender.
• Serve.

Nutrition

Calories: 960kcal | Carbohydrates: 79g | Protein: 42g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 121mg | Sodium: 798mg | Potassium: 2313mg | Fiber: 15g | Sugar: 9g | Vitamin A: 10345IU | Vitamin C: 45.9mg | Calcium: 175mg | Iron: 13.7mg

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