Irish Stew

Irish Stew

Last updated on April 14th, 2018

My Irish Stew

By AnCapaillMor Published: November 20, 2013

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 2 hrs 0 min
  • Ready In: 2 hrs 20 mins

Something for the cold weather. Beef will work too.



  1. Put 1 tbsp of cornflour into a bowl and add in pepper and salt. Mix your lamb through it, coating all meat.
  2. Boil a pot of water with some salt and boil your potatoes for 5-10 mins. Drain and leave to the side.
  3. Put a large crockpot on a hob on medium high heat. Oil it and add the lardons and onions, after 30 seconds add your lamb, turning with a tongs until browned on all all sides. Add your Guinness or wine and stir thoroughly, turn hob to a medium heat.
  4. Add your in your carrots, parsnips and leeks. Stir thoroughly. Shake the remainder of your cornflour over the vegetables and stir thoroughly. Add in your oregano and the 1 litre of beef stock. Stirring constantly to get the cornflour to mix through.
  5. Add in the chives, bay leaves, parsley and thyme. Stir again. Add salt\pepper to get desired taste. Bring to the boil, stirring, then knock the hob back to a simmer. Add in your potatoes from earlier.
  6. Place parchment paper or tin foil over the crock pot and under cover to stop any steam getting out. Cook for 90 mins, opening up every 30 mins to stir. Serve in a bowl and enjoy.

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