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Irish Country Cooking Cookbook Irish Stew A Delightsome LIfe

Irish Stew

a slightly modern take on one of the most traditional of Irish dishes...


  • 1 1/2 lb. stewing lamb diced
  • 1 3/4 pints stock - lamb vegetable or chicken (recipe included in cookbook)
  • you can substitute broth
  • 1 lb potatoes
  • 4 oz. carrots peeled or scrubbed
  • 4 oz. celery trimmed
  • 4 oz leeks trimmed
  • 4 oz white cabbage sliced
  • 1 medium onion peeled
  • 1 bouiquet garni* tied together with twine
  • 14 oz cooked cannellini beans
  • 1 tablespoon chopped fresh parsley
  • sald and freshly ground black pepper
  • *a bouquet garni is a bundle of hardy herbs like parsley thyme and bayleaf tied with string and removed before serving


  1. Put the lamb into a large pan cover with stock and bring to the boil. Skim off any foam and excess fat from the top and leave to simmer for 30 minutes over a low heat while you prepare the vegetables.
  2. Peel the potatoes and cut into 1 inch dice. Cut all the vegetables into 1/2 inch pieces. Add these to the lamb together with the potatoes and bouquet garni. Increase the heat and bring to the boil, then reduce the heat and simmer for a further 20 to 25 minutes until the lamb is tender.
  3. Add the cooked cannellini beans and simmer for a final five minutes to heat through. Remove the bouquet garni and check seasoning. Sprinkle with chopped parsley and serve with warm soda bread.