Un irish stew - Nadianb

The Irish Stew

Un irish stew - Nadianb

Irish stew is a famous Irish speciality made from lamb stew (in the absence of lamb, sheep or beef will fit the bill) served with potatoes and carrots. Usually served in Irish Pubs with a pint of Irish stout Irish stew is an as simple as tasty course.

Irish Stew presentation

A flagship course of Irish gastronomy

Un irish stew - Nadianb

Un irish stew – Nadianb

If there is one Irish course to taste absolutely this is Irish stew ! Nowadays this is a very popular traditional dish served in most of pubs and restaurants in Ireland (An Irish Pub wich does not have it on the menu is probably hard to find !).

It is served often for less than 10€ per person wich made it a course as gustatory as reasonable for limited budgets! All of this would thrill students looking for simple and effective meals without forgetting quality of the dish!

As well as being an economical course it is above all a course offering a wealth of flavours and taste. Lamb perfectly matches potatoes and onions and the resulting sauce is delicious when added to Brown Bread… Add it a great pint of Irish beer and you will reach Even!

Prefer eating this course on a rainy day : indeed Irish stew is far from a summer dish and it could warm you up overmuch ! Choose an Irish pud both serving it and offering traditional Irish music shows : you cannot find better as authenticity is concerned!

Irish Stew recipe


Here are basic ingredients of this Irish stew : 1,5kg of lamb neck and ribs 1kg of potatoes 5 carrots 500g of onions 25g of parsley thyme salt pepper


  • Fill a saucepan with water and add the lamb.
  • Salt and pepper and bring to the boil.
  • Then let it cook on moderated fire during about 30 minutes.
  • While it is cooking peel and slice potatoes and carrots.
  • Do the same with onions.
  • Pull the meat out of fire and cut it in pieces.
  • Put the meat to one side and let the stock stand.
  • Preheat the oven to 130°C-150° (thermostat 4-5)
  • Cover the bottom of an ovenproof casserole dish with a layer of potatoes and carrots.
  • Sprinkle it with parsley and thyme.
  • Then put a layer of meat and then a layer of onions.
  • Salt and pepper.
  • Keep doing it in this order by using a bit of all the ingredients each time.
  • End with a potatoes layer.
  • Removed the grease on the surface of the stock and poor it in the preparation.
  • Cover with aluminium foil and put the lid of the casserole dish. Put in the oven for about 1h20.
  • Serve very hot !
Alcohol abuse is dangerous for your health. Consume in moderation.

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