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A Cooking Adventure with Thom

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Irish Stew (Ballymaloe)

Thom Hackett

Servings: 6


"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"


3 medium potatoes cut into rounds

1 large onion, chopped

4-5 pounds boneless lamb shoulder, cut into 2 inch pieces

3 tablespoons butter

3 cloves garlic, minced

4 cups beef stock

2 teaspoons white sugar

½ teaspoon salt

½ teaspoon ground black pepper

1 teaspoon dried thyme

½ cup water

4 cups carrots, large rounds

2 large onions, cut into bite-size pieces

4 potatoes, peeled and left whole

2 bay leaves

1 cup white wine

chopped fresh parsley

Cooking Method

Preheat oven to 325°F.

Cut 1 pound of the potatoes into ¼-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven.  

  1. Layer half the onions on top of the potatoes.

  2. Place meat into Dutch oven.


In a separate pan over medium heat add butter.

  1. Add the garlic and yellow onion and sauté till onion begins to become golden. 

  2. Deglaze frying pan with ½ cup water and add the garlic-onion mixture to the Dutch oven.

  3. Add the beef stock, and sugar. 

  4. Place lamb cubes on top.  

  5. Sprinkle with 1½ teaspoons salt; season with pepper and thyme.

  6. Cover tightly and bake for 1 hour.


Remove from the oven and add in order listed:  carrots, onions, whole potatoes, thyme, bay leaves, and wine to Dutch oven.  

  • Cover and return to the oven and bake until the meat is fork tender; 45-60 minutes more.   

Serve sprinkled with chopped parsley.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183