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Irish Stew


"Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!"
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2 h servings 609 cals
Original recipe yields 6 servings


  • Calories:
  • 609 kcal
  • 30%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
  2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
  3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 95
  1. 120 Ratings

Most helpful positive review

Not bad. just needed to make a few adjustments:) Putting the parsnips in so early made them go to mush! Was that the point? hope not. I would suggest putting them in at the same time as pots. An...

Most helpful critical review

I love stew and lamb. This was way too bland for me. I ended up adding 1T of beef bouillion for flavor and additional salt. I also thickened it a bit with 2T flour. I've tasted better so will no...

Most helpful
Most positive
Least positive

Not bad. just needed to make a few adjustments:) Putting the parsnips in so early made them go to mush! Was that the point? hope not. I would suggest putting them in at the same time as pots. An...

If there was a rating higher than 5 stars, this recipe deserves it. I followed the directions pretty close to start, but added the parsnips with the potatoes (following other comments). In addit...

I've said it before and it still holds true: this recipe is my gold standard for Irish stew. I made it for St. Patrick's Day dinner this weekend, and my family ate every bit--even the parsnips. ...

Very good stew. I did more changes than most of the reviewers: -I used beef sirloin because I couldn't find any lamb that looked good. -I doubled the amount of onions, carrots, and parsnips. ...

This was a lovely recipe. I only made a couple of additions and changes. Nearer the end of the cooking I tasted it, and found it slightly bland so I added two teaspoons of powdered beef stock. ...

Turned out great! I thought there was too much water, though, so I left the lid off and let it reduce at the end. Ate it with beer bread. edit: Made it again and this time added celery with the...

This was fabulous!! I made a large pot of this and bought it to work for St. Patrick's Day. I received so many positive comments and many said it was the best Irish Stew they had ever tasted. I...

Yep great dish.. I used fresh chicken stock instead of water, and added thyme as well as rosemary, parsnip should be put in the same time as the spuds... top marks for a super dish X

Wonderful. The meat was very tender; the broth flavorful and delicious. Perfect comfort food on a chilly night.