Irish Stew


Nothing goes down better with a pint of Guinness than a classic Irish Stew. So here is your recipe for St Patrick’s Day!

Time: 120mins approx.

Feeds: 6 Adults



2 tbsp oil

1 kg lamb shoulder, trimmed and cut into 2.5cm chunks

2 onions, peeled and roughly chopped

3 celery stalks, trimmed and sliced

4 large carrots, peeled and roughly chopped

1 litre beef or lamb stock

6 large potatoes, peeled and cut into 1cm slices

(or replace with kumara)

Good knob of butter

Salt and black pepper

Slices of white bread, to serve


· Place a large, casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches.

· Remove and set aside on a plate.

· Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.

· Preheat the oven to 160°C /325°F/Gas Mark 3.

· Return the meat to the pot, along with the stock, season with salt and black pepper and bring to the boil.

· Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of salt and black pepper.

· Cover and place in the oven to cook for about 1½ hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have coloured.

· You can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop.

· Serve in deep bowls with slices of white bread to soak up the liquid.