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Easy Irish Stew

An easy version of the traditional Irish stew. Delicious, filling, half of your 5-a-day and into the oven in only 15 minutes.
Active Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 portions


  • 600 g diced lamb
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 750 g white potatoes
  • 4 large carrots
  • 1 small swede
  • 1 large onion
  • 150 g pearl barley
  • 500 ml lamb stock
  • A few sprigs of thyme
  • Salt


  • Pre-heat your oven to 150ºC/130ºC fan.
  • Put the diced lamb into a large bowl, add the flour (1 tbsp) and a pinch of salt and toss the lamb in the flour until it's fully coated.
  • Peel and roughly chop the onion, carrot and swede. Chop the potatoes into large chunks (a similar size to how you would make roast potatoes, there's no need to peel them).
  • Heat the butter (1 tbsp) in a large oven-proof saucepan over a medium-high heat. Add the lamb and onions, cook for about 5 minutes until the lamb has browned and the onions are soft. Turn off the heat and add the carrots, swede, pearl barley and lamb stock. Strip the thyme leaves and sprinkle those in too. Give everything a stir then lay the potatoes on top. Season with salt.
  • Put the pan into the oven and cook for 1½ hours.
  • Serve.


2.5 of your 5-a-day fruit and vegetables


Serving: 1portion | Calories: 605kcal | Carbohydrates: 69.5g | Protein: 36.6g | Fat: 20.4g | Saturated Fat: 10.7g | Sodium: 320mg | Fiber: 10.9g | Sugar: 14.3g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Main Course
Cuisine: Irish
Keyword: Family Friendly Dinner
Author: Charlotte Oates