Irish stew

Rachel Allen takes pride in making a classic Irish stew and adds a modern twist with whole garlic cloves - perfect for a warming winter meal
By Rachel Allen
Irish stew
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 50 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 3 tbsp olive oil
  • 1.5 kg lamb chops, with bones attached, or mutton neck chops
  • 4 medium carrots, peeled, and quartered, or 12 baby carrots, scrubbed and left whole
  • 12baby onions, peeled, or 4 medium onions, cut into quarters
  • 8 cloves garlic, whole, peeled
  • 15 g butter
  • 1 pinches salt and black pepper
  • 600 ml lamb, chicken stock or water
  • 12 potatoes, peeled
  • 1 sprig rosemary, or a large sprig of thyme
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped


1. Cut the chops in half, but don't take off the bones. Toss the meat in the olive oil and fry until golden brown in a hot casserole.

2. Remove the lamb and set aside while you tip in the onions, carrots and garlic. Stir and fry for a couple of minutes, before returning the meat to the pan.

3. Pour in the stock, and simmer, either in a preheated oven at 160°C/gas 2, or on the hob, until the meat is tender. This should take around 1 hour 30 minutes.

4. Add the potatoes after 30 minutes, and continue simmering the stew. Stir in the herbs and serve.

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