Irish Stew

Lord Thurso simmers up a special treat with his tempting version of a good old-fashioned gutsy Irish stew
Irish Stew
  • Rating:
  • Serves: 6
  • Cook Time: 3.25 hours 15 minutes
  • Prep Time: 50 minutes
  • Effort: easy



  • 2 kg mutton, for stewing or lamb (or use chops)
  • 1 blocks dripping, lard or butter as necessary
  • 3 onions, peeled and thickly sliced
  • 500 g carrots, cut into thick chunks
  • 500 g turnips, peeled and cut into chunks
  • 2 bay leaves
  • 2 tsp Worcestershire sauce, (or to taste)
  • 1 litres stock, (or water) to cover
  • 1 pinches black pepper
  • 900 g potatoes, peeled and thickly sliced
  • 1 sprig parsley, chopped, to serve


1. Trim the fat off the meat and reserve.

2. Cut the meat up into large cubes or chops. In a thick-bottomed pan or casserole, render down the fat over a low heat. Discard the solid bits and add extra dripping, lard or butter if necessary. Brown the meat in the fat, and then remove it from the pan. Brown the onions in the same pan.

3. Drain off the excess fat. Return the meat to the pan with the carrots, turnips, bay leaves, Worcestershire sauce, salt, pepper and enough stock or water to cover. Lay the potatoes on top. Simmer for 2-3 hours until the meat is tender and potatoes are soft and melting. Skim off the fat, remove any very large bones and serve scattered with parsley.

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