Irish stew

Irish stew

Our Irish stew uses lamb steak to celebrate St Patrick's Day

  • Feeds 6Feeds 6
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    2598kj 620kcal
  • Fat
    High 44%
  • Saturates
    High 63%
  • Sugar
    Low 15%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 39g

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  • 2 tbsp rapeseed oil
  • 3 tbsp Co-op unsalted butter
  • 4 onions, sliced
  • 500g carrots, peeled and chopped into large chunks
  • 1 head of celery, chopped into large chunks, keeping the internal leaves for garnish
  • 900g lamb leg steaks, chopped into large chunks
  • 2 tbsp Co-op plain white flour
  • 750g potatoes, peeled and chopped into large chunks
  • 500ml hot chicken stock, made with one stock cube
  • 1 sprig thyme
  • 3 tbsp chopped flat leaf parsley
  • 4 spring onions, sliced


  1. Preheat the oven to 150°C/fan 130°C/gas 2
  2. Heat the oil and butter in a large, lidded casserole dish over a medium heat
  3. Add the onion, carrot and celery, season, then put the lid on and lower the heat
  4. Cook gently for about 15 mins, until the veg are tender
  5. Add the lamb and flour, stir well, then add the potatoes
  6. Pour over the hot stock to cover, adding a little more water if necessary
  7. Add the thyme and season
  8. Cover with the lid and cook in the oven for 45 mins, until the meat and potatoes are tender
  9. Serve in bowls, garnished with the parsley, spring onion and reserved celery leaves