Irish Stew

Irish Stew couldn't be easier. Just combine the ingredients in a pot, put the pot in the oven and wait. It's even better made a day ahead–the soft potatoes will break up in the liquid, making it thicker and more flavorful.
Irish Stew image
  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


  • 2 lb lean boneless lamb, cut into 1-inch pieces
  • 2 lb Russet potatoes, peeled, halved lengthwise and cut crosswise into 1-inch slices
  • 1 lb carrots, peeled and cut into 1-inch lengths
  • 1 lb yellow onions, cut into 1-inch lengths
  • 1 lb parsnips, cut into 1-inch lengths (larger pieces halved)
  • 4 cups low-sodium beef broth
  • 1 tsp fresh ground black pepper, plus additional, to taste
  • 1/2 tsp sea salt, plus additional, to taste
  • 1 1/2 cups fresh, or frozen and thawed peas
  • 2 tbsp coarsley chopped fresh flat-leaf parsley leaves


  1. Preheat oven to 250°F. In a large, ovenproof stock pot on medium, combine lamb, potatoes, carrots, onions, parsnips, broth, pepper and salt. Bring to a simmer, cover and transfer to oven. Bake, covered, until lamb is very tender, 2 to 2/2 hours.
  2. Remove from oven; stir in peas and additional pepper and salt. To serve, sprinkle with parsley.

Nutrition Information

  • Serving Size: 1 1/3 cups
  • Calories: 273
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 59 mg
  • Fat Content: 5 g
  • Fiber Content: 6 g
  • Protein Content: 23 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 373 mg
  • Sugar Content: 8 g