Friends of ours recently returned from a trip to Ireland and they raved about the Irish Stew they had at a local pub. Lamb, carrots, potatoes, cabbage and leeks are all cooked slow in a thick rich broth. They enjoyed it so much they asked for the recipe and brought it back for me to try. They knew I’d want to make this traditional stew for St. Patrick’s Day. Hearty and rustic, you’re going to love this stew!
Why you’re going to love Irish Stew
Irish Stew is made with hearty ingredients like lamb, leeks, potatoes and cabbage. It’s a versatile recipe that can be made in a variety of ways depending upon the amount of time you have to put it together.
You can make Irish Stew either by cooking it in an Instant Pot or in a Dutch Oven on the stove. Each method results in a delicious stew and the ingredients are ones you can find easily in your fresh produce and meat sections in the grocery store.
I made this recipe for classic Irish Stew in my Instant Pot. It takes about 3 1/2 hours and the result is a rich stew with tender meat and chunks of savory vegetables. It’s a great addition to your menu for St. Patrick’s Day.
More Instant Pot Recipes
What’s needed to make Irish Stew?
Leeks are one of the ingredients used in this recipe. When preparing the leeks, make sure to cut the root ends off, cut the dark green tops off, and separate the leaves and wash them carefully to remove dirt that has accumulated during the growing process.
Alternately, it’s just as easy to slice them into rings and then put them into a colander and rinse thoroughly. Either way, make sure the leeks are completely clean before adding them to the stew.
Lamb is the traditional meat used in Irish Stew. Some Irish Stew recipes call for beef, but beef was considered to be a more expensive cut of meat used by the English and wasn’t typically used for in Irish Stew. I used lamb loin chops. They are small, so four chops equal about one pound. Remove the meat from the bones and cut it into 1-inch chunks.
Seasonings for Irish Stew are simple. Use garlic powder, black pepper and salt. I added a pinch of smoked paprika because it goes well with lamb. You could also add cumin if you want to give the stew a warm, earthy flavor.
Irish Stew Recipe
What’s needed:
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup chopped leeks, trimmed and washed
- 1 pound lamb chops, bones removed and meat cubed
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 4 cups vegetable stock
- 1 cup chopped carrots, large chunks
- 4 medium potatoes, peeled and cubed
- 2 cups thinly sliced green cabbage
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
I used my Instant Pot for sautéing and slow cooking the ingredients in this stew. Irish Stew is traditionally made in a Dutch Oven on the stovetop, then the pot is covered and placed in a 325 degree oven to cook slowly for a couple of hours. Either method results in a flavorful stew with a rich broth.
How to make Irish Stew?
Step-by-Step Instructions:
- Set Instant Pot to sauté/brown. Add the vegetable oil, onions and leeks. Cook until tender and slightly browned.
- Add the lamb chunks and garlic powder. Sauté the meat until no longer pink, about 5 minutes. Add the flour to the onion and lamb mixture and stir to coat.
- Add the broth, carrots and potatoes to the stew. Set the Instant Pot to slow-cook on LOW for two hours. Put the lid on the pot, twist to lock it and allow the stew to cook with the steam valve closed for two hours.
- Release the lid and stir the stew. Add the cabbage and paprika. Cook on LOW for one more hour. Remove the lid; salt and pepper the stew to taste. Recipe makes 6 servings.
Serve this classic Irish Stew with Irish Soda Bread or Dutch Oven Bread for a delicious, traditional meal. A frosty glass of Stout Ale is also a nice addition to this bowl of savory pub food.
More hearty Soups and Stews
- Beef and Bowtie Pasta Soup
- Slow-Cooker Beef and Brussels Sprouts Stew
- Slow-Cooker Ham and 12 Bean Soup
- Slow-Cooker Chunky Beef Stew
- Sausage, Sweet Potato and Lentil Soup
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Irish Stew
Ingredients
- 2 tablespoons vegetable oil
- 1 cup onion, chopped
- 1 cup leeks, trimmed, washed and chopped
- 1 pound lamb chops, bones removed and meat cubed
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 4 cups vegetable stock
- 1 cup carrots, chopped
- 4 medium potatoes, peeled and cubed
- 2 cups green cabbage, thinly sliced
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Set Instant Pot to saute/brown. Add the vegetable oil, onions and leeks. Cook until tender and slightly browned.
- Add the lamb chunks and garlic powder. Saute the meat until no longer pink, about 5 minutes. Add the flour to the onion and lamb mixture and stir to coat.
- Add the broth, carrots and potatoes to the stew. Set the Instant Pot to slow-cook on LOW for two hours. Put the lid on the pot, twist to lock it and allow the stew to cook with the steam valve closed for two hours.
- Release the lid and stir the stew. Add the cabbage and paprika. Cook on LOW for one more hour. Remove the lid and salt and pepper the stew to taste.
Equipment
- 1 Instant Pot/Multi-Cooker or Dutch Oven
