Irish Lamb Stew

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Makes 4 serves

  • 500g diced lamb
  • half a cup plain flour
  • 1 large brown onion, diced
  • 3 sticks of celery, chopped
  • 1 tbsp butter
  • 1 tbsp minced garlic
  • 3 medium carrots, chopped
  • 4 medium potatoes, chopped
  • 800ml lamb or beef stock
  • 80g fine green beans, trimmed and halved
  • 1.5 tsp dried mixed herbs
  • fresh curly leaf parsley, finely chopped
  • 2 tbsp gravy powder
  • 200ml cold water
  • salt and pepper


  1. Place the flour into a shallow bowl and mix some salt and pepper into the flour. Roll the diced lamb into the flour to give it a light coating.
  2. Add oil into a large, hot pot until it generously covers the base. Seal the diced lamb until golden brown and remove from the pot. Seal the meat in 3 batches for ease, then set the browned meat aside.
  3. Into the same pot, add more oil if needed and add the onions and celery and start cooking them. After a minute, add the butter and minced garlic and cook until the onions start to soften.
  4. Add the carrots to the pot and stir, cooking for a further 2 minutes. Stir in the sealed lamb and the potatoes. Add the lamb/beef stock and stir.
  5. Bring the stew to the boil while stirring, then turn the heat down to a simmer. Place a lid on the pot and leave to cook for about 30-40 minutes, then check if the meat is tender.
  6. After the 30-40 minutes, stir in the green beans and dried herbs.
  7. Make a slurry from the gravy powder and cold water and add it to the stew while stirring until you have the desired thickness.
  8. Add the chopped parsley and season to taste, then serve.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.