Traditional Irish Stew | St. Patricks Day Recipes

Prep time: 30 mins
Cook time: 2 hrs
Serves: 6


  • 1 tsbp sunflower oil
  • 200g smoked streaky bacon, cut into chunks
  • 900g stewing lamb
  • 5 medium onions, slided
  • 5 carrots, cut into chunks
  • 3 bay leaves
  • small bunch of thyme
  • 100g pearl barley
  • 850ml lamb stock
  • 6 medium potatoes, cut into chunks
  • small knob of butter
  • 3 spring onions, finely chopped


Step 1: Start by heating your oven to 160c/fan 140c/gas 3 and then heat your oil in a ovenproof casserole dish. 

Step 2: Add your bacon and then sizzle for around 4 minutes or until crisp. Now turn up the heat and add the lamb - cooking for around 6 minutes or until browned. 

Step 3: Remove the meats from the dish using a spoon. Now add the onions, carrots and herbs to the pan and cook for about 5 minutes. 

Step 4: Add the meats back into the dish, alongside the pearl barley. Pour over the lamb stock and bring to a simmer.

Step 5: Add the chunks of potato to the dish and then cover the dish with its lid. Braise in the oven undisturbed for around 1 1/2 hours or until the potatoes are soft and the meat tender. 

Step 6: Remove from the oven and scatter with your chopped spring onions. Serve along side a freshly baked Soda Farl and enjoy! 

Recipe inspired by BBC Good Food


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