Irish Lamb Stew

A never fails dish.


  • 2 lb lean stewing lamb
  • 3 large white onions
  • 4 medium carrots (peeled and quartered)
  • 2 large russet potatoes (peeled and roughly chopped)
  • 4 cup chicken stock
  • 2 bay leaves
  • 3 tblsp thyme
  • salt and pepper


  1. Seal off your lamb and place in a large pot along with, onions, carrots, potatoes, stock, bay leaves and thyme. Bring to a boil. Skim well and season with salt and pepper.
  2. Lower heat and simmer for 45 minutes, skimming and stirring occasionally.
  3. When the meat is tender, remove and set aside, along with the carrots, onions, and bay leaves.
  4. Discard the bay leaves.
  5. Place the remaining cooking liquid and potatoes in a blender and puree until smooth. Return to the pot and add meat, onions and carrots back into the liquid.
  6. Taste again and season with salt and pepper. Serve.


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