Traditional Irish Stew


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

One of my closest friends lives in Ireland and she was surprised the first year she was there just how important and serious St. Patrick's Day is there. I think she was surprised because here in North America everyone uses it as an excuse to drink too much beer and wear silly green clothes, whether you are of Irish heritage or not.

St. Patrick's Day falls during the period of Lent when Catholics were prohibited from eating meat. This was waived for St. Patrick's Day, allowing Irish Catholics to enjoy a traditional meal of Irish Stew made with lamb or bacon and cabbage. So here is a very easy recipe for stew to make in your crock pot. There isn't much to the recipe but the stew was full of flavour. You can just put everything into the crock pot and turn it on, but I think you get a much better flavour if you brown the meat and onions in a skillet first.


1 tbsp oil
2 pounds lamb neck pieces or shoulder chops, trimmed
2 onions, thinly sliced
3 carrots, scraped and thinly sliced
1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
2 1/2 cups chicken stock
1 sprig fresh rosemary, or 1 tbsp dried
salt and pepper to taste
finely chopped parsley, for garnish


  1. n a large skillet, heat the oil until shimmering. Add lamb and brown the meat all over. Remove from the skillet and add to the crock pot bowl. If necessary, add more oil to the skillet and add onions, cooking until translucent, about 5 minutes.
  2. Meanwhile, add carrots and potatoes to the lamb in the pot. Add the cooked onions, the chicken stock, the rosemary and salt and pepper. Cook for 3 1/2 to 4 1/2 hours on HIGH or 5 to 6 hours on LOW. Sprinkle parsley over the stew and serve hot with thick, crusty
This recipe appears in: Stews
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