This slow-cooking Irish stew recipe with potatoes, carrots, onions and celery is a filling and warming dish for any cold, winter’s night. The whole family will love the hearty chunks of veggies and the meltingly tender meat in a thick, rich gravy that has been flavoured from all the ingredients in the Irish lamb stew. We’ve used some feesh herbs too but if you don’t have them then you could use dried or substitute in some other flavours. Parsley would be delicious, as would sage or even a little mint. Because it’s packed with really heart ingredients you won’t need much else, but if you fancy an extra vitamin boost then you could add some green veg on the side. If you’re feeling particularly hungry then you could mop up all the lovely juices from your Irish stew with some crusty bread.
- 80g trimmed diced lamb shoulder
- 45ml water
- 20g thick-cut onion slices
- 10g sliced celery
- 20g carrots, large chunks
- 30g new potatoes
- Pinch of salt and pepper
- Chopped rosemary and thyme
Add all the ingredients, except for the lamb, to a thick-bottomed pan and bring to the boil.
Carefully add the lamb, bring quickly back to a rolling boil and remove any impurities from the surface of the mix.
Reduce the heat and simmer slowly for approximately 1 hr until the meat is tender but vegetables are still intact with the potato starting to thicken the sauce.
Remove from heat and check seasoning to taste.
Top tip for making Irish stew
A Crockpot is a countertop electrical slow cooker which stays at a low temperature for hours - perfect if you need to multi-task