Irish Stew

LeGourmetTV's picture

Mar. 02, 2013

MMMM deep rich flavor from a very simple stew. This is the basic recipe, from here you can add your own embellishments.


Onion 2 Medium , chopped
Oil 1 Tablespoon ((For frying))
Butter 2 Tablespoon
Thyme sprig 1
Stewing lamb 1 Kilogram , cut in cubes ((or beef))
Carrots 7 , chopped
Pearl barley 2 Tablespoon
Guinness stout beer 12 Ounce ((1 bottle))
Chicken stock 3 Cup (48 tbs)
Salt and pepper To Taste
Bay leaf 1
Baby potatoes 700 Gram ((12



1. In a large heavy Dutch oven, add oil and butter. Drop onions and sauté on medium-high heat until translucent.

2. Add the thyme and stir well.

3. Drop lamb, then turn heat to high and brown.

4. Add carrots, and pearl barley. Pour in the beer and chicken stock so that it just covers the meat and vegetables.

5. Season with salt and pepper.

6. Throw bay leaf and cover the pot. Simmer on low heat for 2 -3 hours.

7. Place potatoes on top of the stew. Cover and cook for another 30 minutes or until the potatoes are fork tender.


8. Serve stew hot with bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 210 Minutes
Ready In: 210 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 602Calories from Fat 289

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 410 mg17.08%

Total Carbohydrates 34 g11.3%

Dietary Fiber 5 g20%

Sugars 9 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet