Eunice Power’s Irish Stew Recipe

On a cold winters day there is nothing more satisfying than a big bowl of Irish stew. Even better this delicious one pot meal is low in calories and packed with goodness.

Ingredients (Serves 4)

  • 700g Diced Lamb
  • 800 mls Chicken Stock
  • Sprig of thyme
  • 3 medium carrots, peeled and chopped
  • 3 celery stalks, cleaned and chopped
  • 8 potatoes (golden wonders or Kerr Pinks), peeled and chopped onto large chunks
  • 1 cup of Pearl Barley (optional)
  • Salt and Pepper
  • 2 tablespoons of chopped parsley


The secret to a really good Irish stew is to simmer the lamb in water or stock for a hour or so the day before you want to have your stew, you can add a sprig of thyme to the pot at this stage. Allow the lamb in to cool down and then refrigerate. The next day skim the fat from the top of the lamb. Add the carrots, celery, potatoes and if you like pearl barley to the lamb. Simmer for 45 minutes or so until the potatoes are cooked (you may need to add a little more water or chicken stock). Season with salt and pepper. Serve piping hot with a sprinkle of Parsley.

Recipe Courtesy of Eunice Power