Irish Stew
HOME > Recipes > Irish Stew

Irish Stew

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 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.

The Tools You'll Need

You May Also Like

Have four ingredients? Only twenty minutes? This savory, buttery green beans side dish to the...
Fun fact: Corn tortillas are totally gluten-free!