Mary Berry Irish Stew Recipe

This classic Irish stew is warm, hearty, and full of comforting flavors. Tender lamb, soft potatoes, and fresh vegetables cooked together in a rich, flavorful broth. It’s an easy, one-pot meal perfect for a cozy family dinner!

Ingredients Needed:

• 2 tbsp plain flour
• 1kg (2lb 3oz) lamb neck fillet, cut into 2cm (¾in) cubes
• 2–3 tbsp oil
• 2 onions, sliced
• 2 celery sticks, sliced
• 3 medium carrots, peeled and sliced
• 2 bay leaves
• 1 tbsp fresh thyme, chopped
• 600ml (1 pint) chicken or lamb stock
• 750g (1¾lb) floury potatoes (like Maris Piper), peeled and sliced 1cm (½in) thick
• Salt and black pepper

How To Make Irish Stew Recipe?

1. Preheat the oven: Set it to 180°C.
2. Coat the lamb: Mix the flour with salt and pepper. Toss the lamb in the flour until fully coated.
3. Brown the lamb: Heat some oil in a large ovenproof casserole dish. Fry the lamb in batches over high heat for 4–6 minutes until browned on all sides. Remove and set aside.
4. Cook the vegetables: Add a little more oil to the pan. Fry the onions, celery, and carrots over medium-high heat for 4–5 minutes until softened.
5. Add stock and seasonings: Stir in the bay leaves and thyme. Place the browned lamb back into the dish, pour in the stock, and bring to a boil.
6. Layer the potatoes: Lower the heat. Arrange the sliced potatoes on top, seasoning each layer with salt and pepper. Gently press them down so the liquid covers them.
7. Slow cook in the oven: Cover with a lid and bake for 1½–2 hours until the lamb is tender.
8. Crisp the potatoes: Increase the oven temperature to 200°C. Remove the lid and bake for 8–10 minutes until the potatoes turn golden.
9. Rest and serve: Let the stew sit for 5 minutes before serving. Remove the bay leaves and enjoy with a side of greens like chard or cabbage.

Recipe Tips:

• Brown the lamb well for extra flavor: Don’t rush this step! Frying the lamb until golden brown adds a deep, rich taste to the stew. If you skip this, the stew may taste flat.
• Layer the potatoes properly: Arrange the potato slices in a neat, even layer on top, pressing them down gently. This helps them soak up the flavors while keeping them soft inside and slightly crispy on top.
• Check the liquid level while cooking: If the stew looks like it’s drying out before the time is up, add a little more stock to keep everything moist and tender.
• Season each layer for better taste: Instead of adding salt and pepper only at the end, season the lamb, vegetables, and potatoes as you go. This makes sure every bite is well-seasoned and flavorful.
• Let the stew rest before serving: Giving it 5 minutes to sit after baking allows the flavors to blend better and makes the texture perfect. Cutting into it too soon can make it watery.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Irish stew cool down before storing. Put it in an airtight container and keep it in the fridge for up to 4 days.
• Freeze: Once cooled, pour the stew into freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months.
• Reheat: Pour the stew into a pot and warm it over low heat, stirring occasionally. If it looks too thick, add a splash of stock or water to loosen the texture. Heat for 5–7 minutes until hot.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 600mg
• Potassium: 950mg
• Total Carbohydrate: 45g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 38g

Mary Berry Irish Stew Recipe

Course: DinnerCuisine: IrishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

450

kcal

This classic Irish stew is warm, hearty, and full of comforting flavors. Tender lamb, soft potatoes, and fresh vegetables cooked together in a rich, flavorful broth. It’s an easy, one-pot meal perfect for a cozy family dinner!

Ingredients

• 2 tbsp plain flour

• 1kg (2lb 3oz) lamb neck fillet, cut into 2cm (¾in) cubes

• 2–3 tbsp oil

• 2 onions, sliced

• 2 celery sticks, sliced

• 3 medium carrots, peeled and sliced

• 2 bay leaves

• 1 tbsp fresh thyme, chopped

• 600ml (1 pint) chicken or lamb stock

• 750g (1¾lb) floury potatoes (like Maris Piper), peeled and sliced 1cm (½in) thick

• Salt and black pepper

Directions

• Preheat the oven: Set it to 180°C.
• Coat the lamb: Mix the flour with salt and pepper. Toss the lamb in the flour until fully coated.
• Brown the lamb: Heat some oil in a large ovenproof casserole dish. Fry the lamb in batches over high heat for 4–6 minutes until browned on all sides. Remove and set aside.
• Cook the vegetables: Add a little more oil to the pan. Fry the onions, celery, and carrots over medium-high heat for 4–5 minutes until softened.
• Add stock and seasonings: Stir in the bay leaves and thyme. Place the browned lamb back into the dish, pour in the stock, and bring to a boil.
• Layer the potatoes: Lower the heat. Arrange the sliced potatoes on top, seasoning each layer with salt and pepper. Gently press them down so the liquid covers them.
• Slow cook in the oven: Cover with a lid and bake for 1½–2 hours until the lamb is tender.
• Crisp the potatoes: Increase the oven temperature to 200°C. Remove the lid and bake for 8–10 minutes until the potatoes turn golden.
• Rest and serve: Let the stew sit for 5 minutes before serving. Remove the bay leaves and enjoy with a side of greens like chard or cabbage.

Notes

• Brown the lamb well for extra flavor: Don’t rush this step! Frying the lamb until golden brown adds a deep, rich taste to the stew. If you skip this, the stew may taste flat.
• Layer the potatoes properly: Arrange the potato slices in a neat, even layer on top, pressing them down gently. This helps them soak up the flavors while keeping them soft inside and slightly crispy on top.
• Check the liquid level while cooking: If the stew looks like it’s drying out before the time is up, add a little more stock to keep everything moist and tender.
• Season each layer for better taste: Instead of adding salt and pepper only at the end, season the lamb, vegetables, and potatoes as you go. This makes sure every bite is well-seasoned and flavorful.
• Let the stew rest before serving: Giving it 5 minutes to sit after baking allows the flavors to blend better and makes the texture perfect. Cutting into it too soon can make it watery.