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New wave Irish stew


  • Lightly flour the lamb and panfry in a thin layer of hot oil, seasoning once sealed. Remove and set aside.
  • Add a little fresh oil to the pan, if needed, and gently saute the potatoes, onion, carrots, celery and leek until reasonably tender, stirring now and again. Then add 2 tbsp flour and briefly stir to cook through. 
  • Pour about 2½ cups stock into the pan and add 2 thyme sprigs, the parsley and seasonings. Mix well, turn the heat down and simmer for about 15-20 mins until the vegies are very tender.
  • Return the lamb to the pan, with a little more stock if needed, and cook to the desired degree, turning every now and then. 
  • To serve, ladle the stew into individual flat soup bowls and top with the lamb and chopped fresh thyme.


  • 4-8 lamb steaks, trimmed of all fat & sinew
  • plain flour
  • olive oil
  • sea salt & freshly ground pepper
  • 2 large potatoes, peeled & cut into chunks
  • 1 large onion, chopped
  • 2 medium carrots, peeled & cut into chunks
  • 2 celery stalks, diced
  • 1 leek, sliced
  • 3 cups chicken stock
  • 1 bunch fresh thyme
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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