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Irish Stew

Irish Stew


  • 3 pounds lamb shoulder or beef chuck, cut into 1 1/2-inch cubes

  • Salt and pepper

  • 2 tablespoons canola or olive oil

  • 3 cups chicken stock or broth

  • 2 pounds (4 medium) Russet potatoes, peeled and cut into thirds across

  • 3 to 4 large carrots, peeled and halved lengthwise then across

  • 2 medium onions, peeled, halved and sliced

  • 12 to 16 large Brussels sprouts, halved and trimmed

  • 2 large bay leaves

  • 1/2 cup flat-leaf parsley, chopped

  • 1 cup frozen or fresh peas, shelled

  • Warm rye or grainy bread and butter for serving


Preheat oven to 275°F. Season meat with salt and pepper. 

Heat a large Dutch oven over medium-high to high heat. Add the oil, 2 turns of the pan, and brown the meat in 2 batches. Add stock and stir to deglaze. Add potatoes, carrots, onions, Brussels, bay and parsley; stir and bring to a simmer. Cover pan and transfer to oven. 

Roast stew about 2 1/4 hours then add the peas and roast another 15 minutes. Remove from oven, season with salt and pepper, and serve with bread and butter alongside.