Ashford Castle's Irish stew

There’s nothing more comforting than a bowl of traditional Irish stew, and this recipe from the kitchens of Ashford Castle brings a touch of heritage and warmth to your table. Made with tender lamb, hearty root vegetables, and a rich, savoury broth, this dish has been a staple in Irish cooking for generations. Slow-cooked to perfection, it’s simple yet deeply flavourful - a true taste of Ireland. Whether you’re craving a cosy meal on a chilly evening or looking to experience a bit of castle-worthy dining at home, this authentic Irish stew is sure to satisfy.

Ingredients (serves four)

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

Method

1. Dice the carrots, leek, celery, and potatoes into 2cm x 2cm pieces.
2. Heat a pan with a little rapeseed or sunflower oil and sear the lamb for 2 minutes on each side until browned.
3. Once browned, remove any excess fat and add the stock. For the best flavour, use lamb stock or a stock cube/powder from your local market. If unavailable, chicken stock makes a good substitute.
4. Add the garlic and bay leaf, then simmer on a low heat for approximately 2 hours and 30 minutes.
5. Stir in the potatoes and carrots and continue cooking for 10 minutes.
6. Add the celery and leek, then cook for a further 20 minutes until the vegetables are tender and the potatoes begin to break apart.
7. Serve hot, garnished with a sprinkle of fresh parsley for a touch of colour. Enjoy!