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Traditional Irish stew by Chef Chad Grahame

What could be more heartening and filling than a delicious bowl of Irish stew, a popular dish from Ireland and loved the world over. Though a hugely popular dish on St Patrick’s Day, this dish is far too good to reserve for just a few days a year.  Eat it whenever you want a comforting and warming dish.





















2 Tbs vegetable oil

1kg mutton or lamb forequarter cubes

1.5kg potatoes, peeled and cut into quarters

1 cup onions, chopped

1 cup leeks, cleaned and finely sliced

1 cup carrots, chopped

2 Tbs Plain white flour

1L beef stock

Salt and pepper to taste

Chefs Tip: I add 1 Tin of Guinness of Kilkenny with the beef stock for flavour and sauciness.


Pre-heat oven to 180 deg C/Gas mark 4.

In a large frying pan use half the oil and heat until hot, but not smoking.  Add half the mutton or lamb pieces and brown all over, turning in the hot oil.

Remove the brown meat from the pan with tongs and add to a casserole dish.

Cover with half the potatoes, onions, leeks and carrots.

Add the remaining oil to the frying pan and heat – add the remaining mutton or lamb and brown all over as before and add to the casserole.

Cover with the remaining potatoes, onions, leeks and carrots.

Add the flour to the still hot frying pan and stir well to soak up any fatty juices, cook on a gentle heat for 3 minutes.

Add the beef stock a ladle at a time, until you have a thick lump free sauce.

Pour the sauce and your choice of beer over the meat and vegetables.  Cover with a tight fitting lid and cook in the pre-heated oven for 1 hour.

Check from time to time to make sure the stock has not reduced too much.  If it has add a little boiling water. The meat and vegetables should always be covered by the liquid. If the sauce is too runny at the end, you can continue cooking a little longer with the lid off.

Serve piping hot with fresh bread or your choice of starch.






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