Irish Stew

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  • 2 medium onions, chopped
  • 1 lb. lamb, cut into cubes
  • 2 tablespoons vegetable oil
  • 4 large carrots, cleaned and sliced
  • 2 parsnips, cleaned and sliced
  • 3 lbs. potatoes, cut into small pieces
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 2 cups chicken broth*
  • salt and pepper to taste
  • 1 teaspoon basil
  • 5 bay leaves
  • 1/4 barley


Brown onions and lamb in vegetable oil. When almost browned, add carrots, parsnips and potatoes; saute 5 minutes. Add brown sugar, stir and continue to saute until vegetables are glazed. Place mixture in large oven-proof casserole dish; add remaining ingredients. Cover and bake at 350° 1 hour and 15 minutes. Remove bay leaves before serving.
*Vegetable broth or water may be substituted.

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