Irish stew

Irish stew
  • Serves: 4
  • Cook time: Ready in about 2 hours 15 minutes
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • SP Perfect for Extra Easy SP
  • Syns per serving:

Apart from the amazing flavours, the best thing about this classic lamb stew from the Emerald Isle is its simplicity. Just pop it all into a casserole pan and let your hob do the rest!


  • 700g lean lamb leg steaks, visible fat removed, cut into large chunks
  • 3 onions, thickly sliced
  • 2 garlic cloves, crushed
  • 2 turnips or 1 swede, peeled and roughly chopped
  • 4 carrots, peeled and roughly chopped
  • 4 celery sticks, roughly chopped
  • 900ml boiling chicken stock
  • 1 tbsp chicken gravy granules
  • Salt and freshly ground black pepper


  1. Put the lamb, onions, garlic, turnips or swede, carrots and celery in a large heavy-based casserole pan. Add the stock and gravy granules, mix well and bring to the boil over a high heat.
  2. Season well and cover tightly then turn the heat to very low and cook for 2 hours or until the lamb is very tender.
  3. Serve hot with your favourite potatoes and vegetables.

Tip: **This recipe is suitable for freezing**

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