County Cork Irish Stew Recipe

County Cork Irish Stew Recipe


(4 votes) 5 4

This hearty stew features lamb chops, potatoes, cabbage, leek, and plenty of fresh herbs.

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Serving Size / Yield

4 servings


  • 8 small lamb chops
  • 1/2 tsp. Salt
  • 1/4 tsp. pepper
  • 1 Tbs. vegetable oil
  • 1 tsp. parsley
  • 1 bay leaf
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 lb. potatoes
  • 2 C. finely shredded cabbage
  • 1 medium onion, chopped
  • 1 large leek, sliced thin
  • 12 small white onions
  • 1 1/2 C. diced celery
  • 1 1/2 C. peas
  • 1 tbs. fresh chopped parsley

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Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel 3 to 4 medium potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

Yield: 4 servings

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