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Catholic Recipe: County Cork Irish Stew Recipe


  • 8 small lamb chops
  • Salt and pepper to taste
  • 1 Tablespoon vegetable oil
  • Parsley, bay leaves, peppercorns, thyme, rosemary
  • 1 pound potatoes (3 to 4 medium)
  • 2 cups finely shredded cabbage
  • 1 medium onion, chopped
  • 1 large leek, sliced thin


Serves: 4

Prep Time: 1 hour, 15 minutes

Difficulty: N/A

Cost: $$$$

For Ages:n/a



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Feasts (1)

Loaded with lamb, potatoes, cabbage, onions, leeks, celery, and peas, this Irish stew makes for a classic hearty dinner. It will not be authentic, but you may substitute beef for the lamb.


Season lamb chops with salt and pepper.

Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme, and rosemary enclosed in cheesecloth. Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces.

Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions, and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking.

Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

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