Irish Stew – The One Pot Firecracker from Ireland

In the old days the Irish Stew was a poor people meal. It originated at the time when wool and milk production on the green island had their heyday. Meat from older sheep was simmered with onions and potatoes until it became edible again. Over time, however, the Stew has become a very tasty trend dish. Old mutton no longer uses it for today.

Meanwhile, it is almost common practice for carrots, celery and peas to find their way into the Irish Stew. In terms of spices and herbs is allowed, what pleases. For lamb especially rosemary is recommended.

Also without lamb and red wine

Over time, modifications of the original meat recipes have evolved. If you do not like lamb, you can trade it for beef or pork. Also red wine and lamb stock can be omitted and used for example beef stock or vegetable broth.

Servings: 6
Preparation time: 30 minutes
Preparation time: 2 hours


  • 1.5 kg of lamb (from the leg)
  • 4 tbsp flour
  • 3 tbsp buttered lard
  • 3 onions
  • 4 stalks celery
  • 4 carrots
  • 2 stalks rosemary
  • 5 potatoes
  • 3 cloves of garlic
  • 250 g peas (frozen)
  • 3
  • tbsp tomato paste 1 liter lamb stock
  • 0.5 liter red wine (dry)
  • 4 bay leaves
  • 10 juniper berries
  • 1 bunch parsley (fresh)


  • Cut the lamb into bite-sized cubes and dust with 4 tablespoons of flour.
  • Heat the clarified butter in the Dutch oven (or pot on the stove) and fry the meat in it to form roasted aromas – it is recommended not to sear the meat all at once, but in three single-layer slices.
  • Place the meat on a deep plate, chop the onions and fry them in the Dutch oven with the halved garlic cloves. Add the tomato paste and allow to heat for another two to three minutes.
  • Now deglaze with lamb stock and red wine while loosening the roasted aromas that have settled on the ground.
  • Add laurel leaves, rosemary and juniper berries and also the meat (with the located on the plate bottom meat juice). Bring to a boil and simmer gently for about an hour with the lid slightly open.
  • Add the sliced ​​carrots, the celery and the peeled, diced potatoes. Simmer for another hour with the lid closed.
  • Now add the peas and let simmer for ten minutes.
  • Garnish with chopped parsley before serving.