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Irish Stew

Categories: Main Dishes

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This Irish Stew features lamb and a variety of vegetables. You could also add cabbage, turnips, parsnip or kale to help make it more colorful and tasty.


  • 1/4 c. flour
  • 2 lb. lamb cubed (you may substitute beef if lamb is not available)
  • 1/4 c. olive oil
  • 2 onions medium, peeled and chopped
  • 1 tsp. salt
  • 2 garlic cloves crushed
  • 2 c. water
  • 2 tbsp. Worcestershire sauce (or Dale's Steak Seasoning)
  • 2 bay leaf crushed
  • 1 tsp. thyme dried
  • 4 potatoes medium, peeled and cubed
  • 2 carrots medium, peeled and sliced into 1/4 inch slices
  • 16 oz. beer (optional)
  • 1 tbsp. Clabber Girl Cornstarch
  • water additional to cover, if necessary.


Place the flour in a 1 qt. plastic bag; add cubed lamb and toss to coat. Pour oil in a large saucepan, and brown meat along with onions and garlic. Cook on medium-low heat for about 20 minutes, stirring to keep onions from browning too much. Add 2 cups water, and seasonings. Bring mixture to a boil. Add potatoes, carrots and beer. If liquid does not cover ingredients, add water just to cover.

Bring to a boil, then turn heat to simmer and add corn starch. Cook for about 1 hour and 30 minutes, stirring occasionally.

Serves 4 to 6