Photo of Hearty Irish stew by WW

Hearty Irish stew

10 - 15
PersonalPoints™ per serving
Total Time
2 hr 15 min
15 min
2 hr
With traditional Irish stews, you tend not to brown the lamb first. Instead, the lamb is simmered in stock along with the vegetables until tender. We’ve browned it before simmering to give it even more flavour.


Calorie controlled cooking spray

4 spray(s)

Lamb Leg Steak, Lean, Boneless, raw

600 g, cut into chunks

Beef stock cube(s)

1 cube(s), lamb stock, to make 600 ml

Bay leaf, dry

2 leaf/leaves

Celery, Raw

1 stick(s)

Thyme, Fresh

3 sprig(s)

Parsley, fresh

3 sprig(s), fresh

Carrots, raw

500 g, cut into large chunks

Potato(es), Raw

750 g, cut into large chunks

Chives, Fresh

2 tablespoons


  1. Heat a nonstick frying pan over a medium-high heat and mist with cooking spray. Fry the lamb on all sides until browned – you might need to do this in batches. Transfer the lamb to a large pan or casserole.
  2. Add the onions to the frying pan used to sear the lamb and cook for 5 minutes or until softened. Add a splash of water if the onions start to stick or burn. Stir the onions into the lamb then pour in the stock.
  3. Tie the bay leaves, celery, thyme and parsley together with kitchen string, then add this to the pan. Bring to a boil, then cover and simmer for 45 minutes.
  4. Stir in the carrots, cover and simmer for a further 15 minutes. Add the potatoes and cook for a further 30-40 minutes, or until the vegetables are tender and the lamb is meltingly soft.
  5. Discard the celery and herb bundle and season to taste. Scatter over the chives just before serving.