Irish Stew Recipe from Frank Coughlan

You will need:-

  • 4 x 200g (8oz) rumps of lamb
  • 1 large onion (sliced)
  • 1kg (2lb) floury potato (sliced)
  • 2 large carrots (sliced)
  • 2 tablespoons chopped parsley
  • 400ml (2/3 Pint) lamb stock
  • 50ml red currant jelly
  • Salt & Pepper


Seal the rumps of lamb to keep flavour in. Place a layer of potatoes & carrots and then place rump of lamb on top then top with the rest of the sliced potato and carrots, sprinkling chopped parsley and salt and pepper on each layer, add red currant jelly to lamb stock and heat so jelly melts pour over meat and vegetables and cook in oven for 90 minutes – 2hours so stew is simmering and until liquid is well absorbed in to stew. Season to serve place sliced carrot and potatoes on large pasta bowl and lamb rump in middle add some chopped parsley and a little bunch of red currants serve with a nice glass of stout. Great comfort food for a cold winters night!