25 Hearty Irish Stew Recipes for Comfort and Warmth

Irish stew is a classic dish that brings warmth and comfort to any table. Whether you’re looking for traditional recipes or modern twists, this listicle has you covered. Below are 25 hearty Irish stew recipes, complete with ingredients and step-by-step instructions.

1. Traditional Irish Lamb Stew

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 4 cups beef or lamb stock
• 4 large potatoes, peeled and quartered
• 3 carrots, sliced
• 2 onions, chopped
• 2 celery stalks, sliced
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Coat lamb chunks in flour and brown them in the pot.
• Add onions, carrots, and celery, and cook until softened.
• Pour in the stock and add thyme, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 1.5 hours.
• Add potatoes and cook for another 30 minutes until tender.
• Serve hot with crusty bread.

Tip: For deeper flavor, sear the lamb in batches to avoid overcrowding the pot. This helps develop a rich, caramelized crust.

2. Guinness Beef Stew

Ingredients:

• 2 lbs beef chuck, cubed
• 1 bottle Guinness stout
• 4 cups beef stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp tomato paste
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the beef cubes.
• Add onions and cook until translucent.
• Stir in flour and tomato paste, then pour in Guinness and stock.
• Add rosemary, salt, and pepper, and bring to a boil.
• Reduce heat and simmer for 1.5 hours.
• Add potatoes and carrots, and cook for another 30 minutes.
• Serve with a sprinkle of fresh parsley.

Tip: Let the stew rest for 15 minutes before serving—this allows the flavors to meld and the sauce to thicken naturally.

3. Vegetarian Irish Stew

Ingredients:

• 4 cups vegetable stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 onion, chopped
• 2 celery stalks, sliced
• 1 cup pearl barley
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and sauté onions, carrots, celery, and parsnip.
• Add vegetable stock and bring to a boil.
• Stir in pearl barley, thyme, salt, and pepper.
• Simmer for 45 minutes.
• Add potatoes and cook for another 20 minutes until tender.
• Serve with a side of crusty bread.

Tip: Toast the pearl barley in a dry pan for 2 minutes before adding it to enhance its nutty flavor.

4. Irish Chicken Stew

Ingredients:

• 2 lbs chicken thighs, bone-in
• 4 cups chicken stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 celery stalks, sliced
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tsp parsley
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the chicken thighs.
• Remove chicken and sauté onions, carrots, and celery.
• Stir in flour and cook for 2 minutes.
• Add chicken stock and bring to a boil.
• Return chicken to the pot and simmer for 1 hour.
• Add potatoes and cook for another 30 minutes.
• Garnish with parsley before serving.

Tip: Bone-in chicken adds more flavor to the broth. Remove the bones before serving for easier eating.

5. Irish Seafood Stew

Ingredients:

• 1 lb mixed seafood (shrimp, mussels, cod)
• 4 cups fish stock
• 2 potatoes, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup cream
• 2 tbsp olive oil
• 1 tsp dill
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and sauté onions and garlic.
• Add fish stock and bring to a boil.
• Stir in potatoes and cook until tender.
• Add seafood and cook for 5-7 minutes.
• Stir in cream, dill, salt, and pepper.
• Simmer for 5 minutes and serve hot.

Tip: Add seafood at the very end to prevent overcooking. Overcooked shrimp and fish can become rubbery.

6. Irish Potato and Leek Stew

Ingredients:

• 4 cups vegetable stock
• 4 potatoes, diced
• 2 leeks, sliced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and sauté onions, leeks, and carrots.
• Add vegetable stock and bring to a boil.
• Stir in potatoes, thyme, salt, and pepper.
• Simmer for 30 minutes until potatoes are tender.
• Serve with a dollop of sour cream.

Tip: Use only the white and light green parts of the leek for a milder, sweeter taste. Dark green tops can be used for making stock.

7. Irish Beef and Barley Stew

Ingredients:

• 2 lbs beef chuck, cubed
• 4 cups beef stock
• 1 cup pearl barley
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the beef cubes.
• Add onions and cook until softened.
• Pour in beef stock and bring to a boil.
• Stir in barley, rosemary, salt, and pepper.
• Simmer for 1 hour.
• Add potatoes and carrots, and cook for another 30 minutes.
• Serve hot with a sprinkle of fresh herbs.

Tip: Soak pearl barley for 30 minutes before adding it to the stew. This helps it cook faster and absorb more flavor.

8. Irish Cabbage and Bacon Stew

Ingredients:

• 4 cups chicken stock
• 1 small cabbage, chopped
• 4 potatoes, diced
• 1 onion, chopped
• 6 slices bacon, chopped
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and cook bacon until crispy.
• Add onions and cook until softened.
• Pour in chicken stock and bring to a boil.
• Stir in cabbage, potatoes, thyme, salt, and pepper.
• Simmer for 30 minutes until vegetables are tender.
• Serve with a side of soda bread.

Tip: Fry the bacon until crisp, then remove it and sprinkle on top before serving for extra crunch and flavor.

9. Irish Lamb and Guinness Stew

Ingredients:

• 2 lbs lamb shoulder, cubed
• 1 bottle Guinness stout
• 4 cups beef stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the lamb cubes.
• Add onions and cook until softened.
• Stir in flour and cook for 2 minutes.
• Pour in Guinness and beef stock, and bring to a boil.
• Add rosemary, salt, and pepper, and simmer for 1.5 hours.
• Add potatoes and carrots, and cook for another 30 minutes.
• Serve hot with a sprinkle of fresh parsley.

Tip: Marinate the lamb in Guinness for a few hours before cooking to enhance tenderness and depth of flavor.

10. Irish Pork and Apple Stew

Ingredients:

• 2 lbs pork shoulder, cubed
• 4 cups chicken stock
• 2 apples, peeled and diced
• 3 potatoes, diced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp sage
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the pork cubes.
• Add onions and cook until softened.
• Pour in chicken stock and bring to a boil.
• Stir in apples, potatoes, sage, salt, and pepper.
• Simmer for 1.5 hours until pork is tender.
• Serve with a side of mashed potatoes.

Tip: Use tart apples like Granny Smith to balance the richness of the pork and create a more complex flavor profile.

11. Irish Beef and Cabbage Stew

Ingredients:

• 2 lbs beef chuck, cubed
• 4 cups beef stock
• 1 small cabbage, chopped
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the beef cubes.
• Add onions and cook until softened.
• Pour in beef stock and bring to a boil.
• Stir in cabbage, potatoes, carrots, thyme, salt, and pepper.
• Simmer for 1.5 hours until beef is tender.
• Serve hot with a side of soda bread.

Tip: Let the cabbage simmer slowly for a melt-in-your-mouth texture. Overcooking can make it mushy and overpowering.

12. Irish Lentil Stew

Ingredients:

• 4 cups vegetable stock
• 1 cup green lentils
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 celery stalks, sliced
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and sauté onions, carrots, and celery.
• Add vegetable stock and bring to a boil.
• Stir in lentils, cumin, salt, and pepper.
• Simmer for 30 minutes.
• Add potatoes and cook for another 20 minutes until tender.
• Serve with a dollop of yogurt.

Tip: Add a splash of apple cider vinegar or lemon juice at the end to brighten the flavors and balance the richness.

13. Irish Venison Stew

Ingredients:

• 2 lbs venison, cubed
• 4 cups beef stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tsp juniper berries
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the venison cubes.
• Add onions and cook until softened.
• Stir in flour and cook for 2 minutes.
• Pour in beef stock and bring to a boil.
• Add juniper berries, salt, and pepper, and simmer for 1.5 hours.
• Add potatoes and carrots, and cook for another 30 minutes.
• Serve hot with a sprinkle of fresh thyme.

Tip: If venison has a strong gamey flavor, soak it in milk or buttermilk for a few hours before cooking to mellow the taste.

14. Irish Sausage Stew

Ingredients:

• 6 Irish sausages, sliced
• 4 cups chicken stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp parsley
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the sausage slices.
• Add onions and cook until softened.
• Pour in chicken stock and bring to a boil.
• Stir in potatoes, carrots, parsley, salt, and pepper.
• Simmer for 30 minutes until vegetables are tender.
• Serve with a side of crusty bread.

Tip: Brown the sausages whole first, then slice them and return to the stew. This locks in juices and enhances the texture.

15. Irish Mushroom Stew

Ingredients:

• 4 cups vegetable stock
• 1 lb mushrooms, sliced
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and sauté onions and mushrooms.
• Add vegetable stock and bring to a boil.
• Stir in potatoes, carrots, thyme, salt, and pepper.
• Simmer for 30 minutes until vegetables are tender.
• Serve with a sprinkle of fresh parsley.

Tip: Sauté mushrooms until they release their liquid and brown slightly for a deeper umami flavor in the stew.

16. Irish Corned Beef Stew

Ingredients:

• 2 lbs corned beef, cubed
• 4 cups beef stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp mustard seeds
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the corned beef cubes.
• Add onions and cook until softened.
• Pour in beef stock and bring to a boil.
• Stir in mustard seeds, salt, and pepper, and simmer for 1 hour.
• Add potatoes and carrots, and cook for another 30 minutes.
• Serve hot with a side of pickles.

Tip: Rinse the corned beef before cooking to remove excess salt and avoid an overly salty stew.

17. Irish Turkey Stew

Ingredients:

• 2 lbs turkey breast, cubed
• 4 cups chicken stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp sage
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the turkey cubes.
• Add onions and cook until softened.
• Pour in chicken stock and bring to a boil.
• Stir in potatoes, carrots, sage, salt, and pepper.
• Simmer for 1 hour until turkey is tender.
• Serve with a side of cranberry sauce.

Tip: If using lean turkey breast, add a little butter or oil to keep it from drying out during cooking.

18. Irish Root Vegetable Stew

Ingredients:

• 4 cups vegetable stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 turnip, diced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and sauté onions.
• Add vegetable stock and bring to a boil.
• Stir in potatoes, carrots, parsnip, turnip, rosemary, salt, and pepper.
• Simmer for 30 minutes until vegetables are tender.
• Serve with a sprinkle of fresh herbs.

Tip: Roast the root vegetables beforehand for a caramelized sweetness that enhances the overall flavor of the stew.

19. Irish Beef and Stout Stew

Ingredients:

• 2 lbs beef chuck, cubed
• 1 bottle stout beer
• 4 cups beef stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the beef cubes.
• Add onions and cook until softened.
• Stir in flour and cook for 2 minutes.
• Pour in stout and beef stock, and bring to a boil.
• Add thyme, salt, and pepper, and simmer for 1.5 hours.
• Add potatoes and carrots, and cook for another 30 minutes.
• Serve hot with a side of mashed potatoes.

Tip: Use a wooden spoon to scrape up the browned bits at the bottom of the pot when adding the stout. This adds richness and depth.

20. Irish Chicken and Dumpling Stew

Ingredients:

• 2 lbs chicken thighs, bone-in
• 4 cups chicken stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 cup flour
• 1 tsp baking powder
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the chicken thighs.
• Add onions and cook until softened.
• Pour in chicken stock and bring to a boil.
• Stir in potatoes, carrots, salt, and pepper, and simmer for 1 hour.
• In a bowl, mix flour, baking powder, and milk to form dumplings.
• Drop spoonfuls of dumpling dough into the stew and cook for 15 minutes.
• Serve hot with a sprinkle of fresh parsley.

Tip: Keep the dumpling dough light and fluffy by not over-mixing it. Overworked dough can make the dumplings dense.

21. Irish Beef and Parsnip Stew

Ingredients:

• 2 lbs beef chuck, cubed
• 4 cups beef stock
• 3 potatoes, diced
• 2 parsnips, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the beef cubes.
• Add onions and cook until softened.
• Pour in beef stock and bring to a boil.
• Stir in potatoes, parsnips, thyme, salt, and pepper.
• Simmer for 1.5 hours until beef is tender.
• Serve hot with a side of crusty bread.

Tip: Thinly slice some of the parsnips and pan-fry them for a crispy garnish to add texture to the dish.

22. Irish Lamb and Barley Stew

Ingredients:

• 2 lbs lamb shoulder, cubed
• 4 cups beef stock
• 1 cup pearl barley
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the lamb cubes.
• Add onions and cook until softened.
• Pour in beef stock and bring to a boil.
• Stir in barley, rosemary, salt, and pepper.
• Simmer for 1 hour.
• Add potatoes and carrots, and cook for another 30 minutes.
• Serve hot with a sprinkle of fresh herbs.

Tip: Barley absorbs a lot of liquid, so add more stock as needed to keep the stew from becoming too thick.

23. Irish Beef and Turnip Stew

Ingredients:

• 2 lbs beef chuck, cubed
• 4 cups beef stock
• 3 potatoes, diced
• 2 turnips, diced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the beef cubes.
• Add onions and cook until softened.
• Pour in beef stock and bring to a boil.
• Stir in potatoes, turnips, thyme, salt, and pepper.
• Simmer for 1.5 hours until beef is tender.
• Serve hot with a side of mashed potatoes.

Tip: Cut turnips into larger chunks than the potatoes, as they cook faster and can become too soft if diced too small.

24. Irish Chicken and Leek Stew

Ingredients:

• 2 lbs chicken thighs, bone-in
• 4 cups chicken stock
• 3 potatoes, diced
• 2 leeks, sliced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp parsley
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the chicken thighs.
• Add onions and leeks, and cook until softened.
• Pour in chicken stock and bring to a boil.
• Stir in potatoes, parsley, salt, and pepper.
• Simmer for 1 hour until chicken is tender.
• Serve hot with a sprinkle of fresh herbs.

Tip: Add a splash of cream or a pat of butter at the end for a silky, rich finish to the broth.

25. Irish Beef and Guinness Stew with Dumplings

Ingredients:

• 2 lbs beef chuck, cubed
• 1 bottle Guinness stout
• 4 cups beef stock
• 3 potatoes, diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 tbsp flour
• 2 tbsp olive oil
• 1 cup flour
• 1 tsp baking powder
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pot and brown the beef cubes.
• Add onions and cook until softened.
• Stir in flour and cook for 2 minutes.
• Pour in Guinness and beef stock, and bring to a boil.
• Add salt and pepper, and simmer for 1.5 hours.
• Add potatoes and carrots, and cook for another 30 minutes.
• In a bowl, mix flour, baking powder, and milk to form dumplings.
• Drop spoonfuls of dumpling dough into the stew and cook for 15 minutes.
• Serve hot with a sprinkle of fresh parsley.

Tip: Let the dumplings cook uncovered for the first 10 minutes, then cover for the final 5 minutes to ensure a light and fluffy texture.

Conclusion

These 25 hearty Irish stew recipes are perfect for bringing comfort and warmth to your table. From traditional lamb stew to modern vegetarian options, there’s something for everyone. Try these recipes and enjoy the rich flavors of Ireland in your own kitchen!