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Irish stew

Serves   4-6
Prep time: 10 mins
Cooking time: 1 hr 45 mins

An Irish lamb stew on a cold winter’s night does wonders for the soul. Hearty, wholesome, simple to make and delicious to eat. Don’t forget a nice loaf of bread to help soak up all the delicious cooking juices.

  • Stews-Casseroles-Chillis
  • Lamb
  • Dinner
Irish stew




  • 800 grams diced lamb
  • olive oil
  • 2 large onions, roughly chopped
  • 4 carrots, peeled and roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 litre chicken stock
  • 900 grams Agria potatoes, peeled and cut into 2-3cm thick slices
  • butter
  • salt and pepper


1. Preheat the oven to 160°C bake.

2. Heat 1 tablespoon of olive oil in the casserole dish on a medium heat. Working in two batches, brown the lamb and then remove from the dish and set to one side.

3. Add the onion, carrots, celery and a pinch of salt and pepper and cook for 5 minutes, until starting to soften.

4. Return the lamb to the dish, add the stock and stir to combine, then bring to the boil.

5. While it is coming to a boil, layer the sliced potato over the top so you completely cover the dish. Place a few knobs of butter on the potatoes and add a good grind of pepper, then cover with the lid and place in the oven for 1 hour and 15 minutes.

6. After this time, remove the lid and cook for a further 15-20 minutes, until the potatoes have started to go golden.