Irish Stew

This is a slow cooked one pot dish that takes very little prep. The ingredients are simple but work beautifully! Adding the cabbage to the stew means you don’t need to do any additional veg to accompany the stew- it’s all in there!


600g diced lamb

Vegetable oil

4 or 5 large potatoes

2 or 3 large carrots

2 sticks of celery

2 onions

50g pearl barley

Salt & pepper

750ml lamb stock (use gluten free cubes if making this dish gluten free)

1/2 cabbage (I’m using sweetheart cabbage today)

Peel the potatoes and cut into quarters, peel the carrots and cut into thick discs, roughly chop the onion and cut the celery into large chunks.

Heat a tablespoon of oil in a large frying pan

Add the lamb and fry on a medium high heat until you can’t see the red any more.

Pour the fried lamb into a large casserole pot with a lid.

Add the potatoes, carrots, onions and celery on top

Add the barley and a little salt and pepper

Pour in the stock

Put the lid on and pop into a pre-heated oven at 160 degrees for an hour (it will be in the oven for 2hrs before it’s done)

Meanwhile slice the cabbage

After an hour in the oven add the cabbage, stir in, replace the lid and put it back into the oven for another hour.


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