Skip to main content

Irish Stew

Irish Stew
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 pounds Idaho Potatoes (4 medium potatoes) peeled and sliced 1/4-inch thick
  • 3 cups onions, peeled, cut in half and thinly sliced
  • 2 cups carrots, peeled and cut into 1-inch lengths
  • 12 sprigs fresh thyme, or 1 1/2 teaspoons dry thyme
  • Salt to taste
  • fresh ground black pepper to taste
  • 2 pounds boneless blade steaks (6 lamb shoulder chops can be substituted)
  • 12 ounces prepared beef broth
  • 3 tablespoons flour
  • fresh chopped parsley



1 Preheat the oven to 350° F.

2 On the bottom of a 3-quart casserole dish or heavy pot with a lid, spread half the potatoes, onions and carrots. Season heavily with salt and pepper.

3 Top with 6 sprigs of fresh thyme or 3/4 teaspoon of dry thyme. Place the blade steaks or chops on top of the vegetables.

4 Top the meat with the remaining potatoes, onions and carrots. Season well with more salt and pepper. Top with remaining dry thyme.

5 Cover the stew with the beef broth and enough cold water to barely cover the top layer of vegetables in the pot

6 Place the lid on the pot and cook for 2 1/2 hours until the meat and potatoes are fork tender.

7 To serve, remove the meat, potatoes, and vegetables from the pot. Discard the thyme stalks if using fresh thyme.

8 In a small bowl, blend 3 tablespoons of flour with enough water to make a smooth paste. With a wire whisk, blend the flour mixture into the hot broth.

9 Stir well to dissolve the mixture. Place the pot on the stove and bring to a boil. Cook the sauce for 3 to 4 minutes until thickened. Season with salt and pepper.

10 To serve, place the potatoes, vegetables and a piece of meat on plates or in large bowls. Top with sauce and garnish with fresh chopped parsley.

Source: Idaho Potato Commission