Irish Stew

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Published on: October 31, 2011

This is a simple stew that can be made within an hour or for best results, made the night before.  You can either make your own stock using bones from the lamb neck or just buy a neck fillet and a separate stock.  What I love about this dish is that it’s a one pot recipe, so it’s minimal fuss.  It also uses a cheap cut of meat (for lamb anyway) and all of the ingredients are easy to get hold of in your local supermarket.

For those of you who don’t like chopping vegetables you are in luck, you can cut all the vegetables in this dish fairly thick and rustic as it’s a stew.  And to top it all off you have only one pot to clean up afterwards!

You can also add some dumplings to really round out the dish but I haven’t gone that far as I usually just make this as a quick dinner during the week.  If I want to make this a bit more special, I’ll add in some dumplings… maybe next time.



Ingredients (Serves 2):

500g Lamb Neck Fillet

500g Potatoes (suitable for boiling)

500ml Lamb Stock

4 Ribs of Celery

2 Large Carrots

2 Medium Onions

2 Sprigs of Thyme

1 Sprig of Rosemary

Olive Oil



1.  Slice the lamb neck fillet into chunks.  Then slice the celery, carrots and onions.  Peel the potatoes and cut into roughly equal sizes.

2.  Set a large heavy pot to a high heat, then brown the lamb meat, seasoning with salt and pepper and then reserve.

3.  Add 3-4 tbps of olive oil, then add the onions and fry until softened.

4.  Add the celery and carrots and continue frying for a few minutes.

5.  Once all the vegetables have started to soften, add the lamb stock and bring it to the boil.

6.  Once the stock is boiling, add the potatoes, herbs and season with salt and pepper.

7.  Return the lamb to the pot, along with all its juices and stir.

8.  Leave the pot to simmer away for an hour or until the potatoes have cooked through.




The smaller you cut your potatoes the faster this dish will cook.

If you make this the night before it will taste much better but don’t overcook the potatoes as they will fall apart.  It’s best to leave the potatoes a little undercooked and then finish the dish off the following day.

The stew will keep for a few days (and absorb more flavour every day) so you can make a large pot of it and eat it over the week.

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