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! I have recipes for every nation, including a beautiful Italian Lamb Stew, why not give it a try, go global!
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Let's Make Irish Stew
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
- ½ cup pearl barley
- 3½ cups lamb or chicken stock
- 6 medium potatoes cut into cubes
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.
Melanie Ford says
This really is a great recipe and the way my Abuela from Zihuatanejo causes it to be I’m excited to check some of the recipes Erren!
Trish Rosenquist says
Serious comfort food here! This looks amazing!
amyengberson says
This is such a flavorful way to switch up the same old boring stew I always make! Using a more budget friendly cut of lamb is a bonus too!