Irish Stew


prep 0:25       total 3:00


4 to 6 servings



1 lb. diced lamb or
4 carrots
2 leeks
6 potatoes
2 onions
2 parsnips (optional)
1/2 turnip (optional)
2-1/8 qt. vegetable stock
1/4 cup flour
1/3 cup milk
1 to 2 cube vegetable stock


1. Slice all your vegetables into large pieces.

2. Halve the potatoes leaving them thick chunky squares.

3. Place your meet in the sausepan and allow to fry until brown.

4. Add flour covering the meat then add the vegetables, vegetable stock and milk, for texture and colour.

5. Finally add the vegetable stock cube to taste.

6. Stir regularly at first until all the ingredients have come together. Put a lid on the sausepan and allow to cook for at least one hour, preferably longer until vegetables are thoroughly cooked.

Author's Comments

The longer you leave this stew the better it tastes. Its great for a cold winter's evening. Prepare it in the morning and leave it cooking all day. It should be enjoyed with a glass of milk and chunky home made brown bread or potatoes!

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