Irish Stew

This is a very satisfying old-fashioned family dinner. You can increase the mashed potatoes, add carrots to the stew, or leave them out all together.

Serves: 6Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium

Serves: 6


  • 1 Tbsp. canola oil
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 lbs. boneless lamb stew, all fat removed
  • 4 onions, chopped
  • 2 cloves garlic, chopped
  • 2 celery stalks with leaves, chopped
  • 4 carrots, peeled and cut in 2" lengths
  • ¼ cup white wine vinegar
  • 1 cup beef broth
  • 1 bay leaf
  • 1 Tbsp. dried rosemary
  • 1 tsp. dried sage
  • ½ cup curly parsley, chopped
  • 1 tsp. horseradish
  • 2 cups mashed potatoes


  • Heat the oil in a large heavy-bottomed soup kettle or stew pot over medium heat. Salt and pepper the lamb and brown it.
  • Reduce heat to low. Stir in the onions, garlic, celery, and carrots. Add everything but the potatoes. Cover the pot and simmer over very low heat for 2 hours.
  • When the stew is done, place in a 2-quart soufflé dish. Cover with the mashed potatoes and run under the broiler until lightly browned.