Traditional Irish Stew

Mains food, mains, recipes, tastey recipes, recipe ingredients

Serves: 4
Preparation: 15 minutes
Cooking Time: 1 hour


  • 625g lamb, neck fillet
  • 300g Maris Piper potatoes
  • 200g swede
  • 200g turnip
  • 200g parsnip
  • 125g carrots
  • 1 onion
  • 1 sprig rosemary
  • 125g pearl barley
  • 1 litre lamb stock, fresh or stock cube
  • 1 bunch parsley


  1. Cut the lamb into equal-sized pieces — approx 5cm x 5cm (2in x 2in).
  2. Dice the potatoes, swede, and turnip into 1.5cm x 1.5 cm cubes (¾in x ¾in). Slice the parsnip, carrot and onion.
  3. Place all the ingredients, including the rosemary and barley, in large casserole and mix well. Heat the stock and when boiling pour into the casserole, mix and put on a lid. Bring to the boil and simmer for 1 hour.
  4. Serve in bowls with chopped parsley.

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