Irish-style Stew

I’ve always loved a good stew, but I’ve been disappointed how many recipes out there are the same, with one different ingredient, and they all call themselves “Irish Stew” – so I went into research mode and cobbled it together from some twenty different recipes found online, and some careful reading in a few recipe books I’ve picked up over the years. ¬†

I’ve made this stew many times over the years, and I’ve always had complaints I didn’t make enough.

This is why I got a second crock pot, so I could make a batch of this and experiment with other things.  Eventually I had to cut people off, because I like to do things like sleep and retain employment.

This stew is excellent with a good soda bread, and just makes life all that much better.

  • Prep Time: 1h
  • Cook Time: 6h
  • Total Time: 7h


  • 2 pounds lamb meat, cubed for stew
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • 1 cup red wine


  • 1 1/2 pounds baby red potatoes, quartered
  • 1 1/2 pounds turnips, cubed
  • 1 yellow onion
  • 1 white onions
  • 1 pound baby carrots
  • 6 celery stalks
  • 15 fluid ounces sliced mushrooms (optional, and entirely to taste)


  • 2 tablespoons thyme
  • 3 teaspoons fresh ground black pepper
  • 2 teaspoons salt
  • 1 tablespoon beef bullion (optional, if thyme is too strong)


Prep work

  1. Chop the celery to your preference, I prefer large pieces. Set aside to add directly to the crock pot.
  2. Cut the baby carrots into inch-long pieces, depending on the size of the carrots you may need to cut once or twice. Set aside to add directly to the crock pot.
  3. Dice the turnips into bite-sized pieces, about an inch to and inch and a half sized cube-like pieces. Set aside to add directly to the crock pot.
  4. Dice both the white and yellow onions to your preference. Set aside to brown with the lamb.
  5. If necessary, de-bone and/or cut the lamb pieces to inch-and-a-half cubes.

Stove-top work

  1. In a large, deep skilled, heat the oil and soften the onions. (About a minute or two.)
  2. Add the cubed lamb. Heat until browned while slowly adding the spices, stirring with a fork or wooden spoon. (About five minutes, give or take.)

Crock-pot work

  1. Add the potatoes, carrots, celery, turnips, and (optional) mushrooms to the crock pot.
  2. Add the meat on top of the vegetables, then add the wine to the pan. Return to the heat and use a spatula to loosen any materials left in the pan, then pour this over the meat.
  3. Pour in the chicken broth, cover and set the crock-pot to high for an hour.
  4. After 1 hour, give the ingredients a good stir and lower the heat to low. Allow to cook for another 5-6 hours.


  1. If the thyme is too much, you can add beef bullion in tablespoon increments to offset the taste.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.