Recipe courtesy of Gourmet Magazine

Traditional Irish Stew the Bailey

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  • Level: Easy
  • Total: 2 hr 55 min
  • Prep: 20 min
  • Cook: 2 hr 35 min
  • Yield: 8 to 10 servings
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3 pounds boneless lamb shoulder, trimmed and cut into 1-inch pieces

1 1/2 tablespoons minced fresh parsley leaves

1 teaspoon dried thyme, crumbled

6 cups chicken broth

3 pounds boiling potatoes, peeled and quartered

1 large onion, finely chopped

1 pound carrots, peeled and cut into 1/2-inch pieces

6 stalks celery, trimmed and ribs cut into 1/2-inch pieces

6 tablespoons all-purpose flour

1/4 cup vegetable oil


  1. In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
  2. In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.