This hearty recipe for Irish lamb stew comes from comedian Colin Quinn, and makes for the perfect St. Patrick's Day meal.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees.

  • Heat olive oil in a large Dutch oven over medium heat. Add onions and cook, stirring, until soft and translucent. Add lamb shoulder and thyme; season with salt and pepper.

  • Slice two of the potatoes and add to pot, along with chicken stock and Worcestershire sauce. Halve remaining 4 potatoes and add to pot; stir to combine. Cover and transfer to oven. Bake for 1 hour.

  • Remove from oven and add carrots, barley, and heavy cream. Cover and return to oven. Bake until lamb and barley are tender, 45 minutes to 1 hour. Season with salt and pepper and sprinkle with parsley before serving.

Reviews (2)

13 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
Can't tell you his reason for vegan worcetshire sauce, but I can tell you mine. Fish. Deathly allergic. And anchovie paste is a main ingredient of the original sauce. Even small amounts causes my tongue to go numb, it's why I never eat a meatloaf made by someone else. You just never know what their family's secret recipe might contain, might be something like Lea and Perrins worcetshire sauce.
Rating: Unrated
The vegan worcestershire sauce that was suggested for this Irish Stew sounds delicious. But, help me here...what is the point of using a vegan worcestershire sauce with a meat-based stew?