Ballymaloe Irish Stew

READY IN: 2hrs 45mins

Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996; posting for ZWT.

Top Review by NurseJaney

*Made for Australia/NZ Swap #73* WOW!!! how easy this was !! I started with 4 thick, meaty lamb loins -(could have used more !). Followed directions as listed, with exception of lamb stock --- NONE to be found -- not even Wegman's ! Had to sub beef stock. It was DE-lish -- even DH, who is leary of lamb, thought it very tasty ! I have some small lean beef cubes, which I will season and add to the stew when I heat it up -- and maybe some sliced 'shrooms ! Thanks for posting, AZPARZYCH !!!

Ingredients Nutrition


  1. Season the lamb chops with salt and pepper.
  2. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan.
  3. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock Bring the liquid to a boil, cover and reduce the heat to medium low Simmer for about 2 hours or until the lamb falls off the bone.
  4. Stir in the roux and continue to cook for 10 minutes.
  5. Stir in the parsley and spoon into serving bowls.

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