Dinner

How to Make Irish Stew

Name: How to Make Irish Stew
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Yield: 6 servings
Cuisine: European
Ingredients: 1 1/2 pounds baby Dutch yellow potatoes; 1 tablespoon butter; 2 carrots, chopped; 2 stalks celery, chopped; 3 cups chicken stock; 1/2 teaspoon dried rosemary; 2 tablespoons all-purpose flour; 1/4 cup chopped green onions; salt and ground black pepper to taste; 3 pounds lamb shoulder chops; 1 onion, chopped; 1 tablespoon vegetable oil; water as needed

5 October 2026

Not yet ratedRate Recipe

Total Time165 Mins

Serves6

Per Serving$3.41

The recipe How to Make Irish Stew can be made in around 2 hours and 45 minutes. For $3.41 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 384 calories, 35g of protein, and 13g of fat.

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Method:

1
Season lamb shoulder chops with salt and black pepper.
2
Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side.
3
Transfer chops to a stock pot.
4
Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
5
Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
6
Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top.
7
Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
8
Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
9
Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
10
Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.