Favorite Irish Stew Recipe
Favorite Irish Stew Recipe photo by Taste of Home

Favorite Irish Stew Recipe

Read Reviews
4.5 17 23
Publisher Photo
Lamb is a great source of protein and adds a delicious flavor to this classic stew. If you can't find it at your grocery store, try using beef stew meat instead. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours
MAKES: 8 servings


  • 1/3 cup plus 1 tablespoon all-purpose flour, divided
  • 1-1/2 pounds lamb stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 4 cups reduced-sodium beef broth
  • 2 medium potatoes, peeled and cubed
  • 4 medium carrots, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons water

Nutritional Facts

1-1/4 cup: 271 calories, 10g fat (2g saturated fat), 58mg cholesterol, 618mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 22g protein Diabetic Exchanges:1 starch, 2 lean meat 1 vegetable 1 fat


  1. Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.
  2. In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
  3. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
  4. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
  5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).
Originally published as Irish Stew in Healthy Cooking February/March 2009, p41

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Favorite Irish Stew

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 19, 2014

"Omg! The Best stew ever...although, I personally placed it in a slow cooker + the frozen peas + turned it off an hour before serving and my spouse added 1 cup of sour cream 2 thicken it up abit...delish!"

Reviewed Mar. 27, 2014

"I loved this stew, i worked diligently to get this perfect. I added a box of white mushrooms. it was SUPER DELICIOUS!!! but then i added the flour paste thickner at the end and it ruined the dish. i should of known better. The flour paste at the end is to thicken if its needed, otherwise the dish can do without and since i followed the 4 cup broth direction and added extra mushroom, it was delicious. SO DONT ADD FLOUR PASTE AT END IF YOU DONT NEED TO, its just a thickner"

Reviewed Mar. 16, 2014

"Very tasty Irish stew! We added some spinach which makes it even better and greener!"

Reviewed Mar. 23, 2013

"Excellent recipe. I used beef instead of lamb and have to say this is the best beef stew I have ever made. I can't imagine what it will taste like tomorrow because is was perfect today!!!! This is definitely a keeper."

Reviewed Mar. 18, 2013

"I tried making lamb stew for St. Patrick's Day a few years ago and didn't like the result. The stew was too rich for my taste. But I thought I'd try again with this recipe and boy am I glad I did! It was pretty easy and very flavorful. The stew had just the right consistency and tasted wonderful with homemade soda bread. I would like to try to make this in my slow cooker, only because I'm not fond of having to stand over the stovetop when I make stew! I will definitely make this again!"

Loading Image