Enjoy this authentic stew recipe, a hearty dish that is perfect all year round.

If you enjoyed this recipe, share your photos with us by tagging @AshfordCastle on Instagram.


For four people

  • 1kg lamb neck or shoulder
  • 200gr carrots
  • 200gr leek
  • 200gr celery
  • 1 bay leaf
  • 1.5 litre of stock, or use 1 cube
  • 2 cloves of garlic
  • 500gr potatoes


  1. Dice your carrots, leek, celery, potatoes 2 x 2cm each
  2. Roast your lamb for 2 minutes on each side in a hot pan with rapeseed oil or sunflower oil.
  3. When the lamb browns on both sides, remove all the fat and add your stock.
  4. For the stock, I recommend a lamb stock or a cube/powder you can buy in your local market. If you can find it, use chicken stock instead.
  5. Simmer the stock at low temperature for about 2 hours and 30 minutes hours with the garlic and bay leaf.
  6. Then add the potatoes and carrots
  7. After 10 minutes, add the celery and leek.
  8. Cook for a further 20 minutes until the vegetables are well cooked and the potatoes falling apart.
  9. When you are serving this tasty Irish stew, you can add little parsley on top for a little colour. Bon appetit!