Irish Roasted Stew

Irish Roasted Stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 378.7
  • Total Fat: 12.4 g
  • Cholesterol: 93.3 mg
  • Sodium: 193.5 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 31.4 g

View full nutritional breakdown of Irish Roasted Stew calories by ingredient
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Hearty fare for St. Patrick's Day or any day Hearty fare for St. Patrick's Day or any day
Number of Servings: 10


    * Lamb or Beef Shank, 3 lb
    * Olive Oil, 4 tbsp
    * Leeks, 2 cup
    * Flour, white, .15 cup
    * Butter, unsalted, 2 tbsp
    * Guinness Draught Stout Beer, 32 oz
    * Potato, raw, 4 cup diced
    * Carrots, raw, 2 cup, chopped
    * Garlic, 4 cloves
    * Parsnips, 2 cup slices
    * Peas, frozen, 1 cup
    * Rosemary 3 sprigs fresh or 4 tbsp dry
    * Black Pepper, 2 tbsp
    * Cider Vinegar, .25 cup
    * A1 or Worcestershire Sauce, 2 tbsp
    * 3 cups broth


Cut meat into 1.5" squares. Season with vinegar, pepper, worcestershire sauce and beer. Leave for 2 hours and up to overnight.

Heat 1 tbsp of oil oil in a pan. Remove meat from marinade and drain. Brown meat in pan for 5 minutes. Return to marinade.

Saute leeks in pan. When glassy, add butter then whisk in flour to make a roux. Add marinade to pan to thicken, adding all liquid slowly and then the meat. Cover and simmer for 1 hour.

Meanwhile, mix remaining oil with root vegetables (parsnips, carrots, potatoes) and garlic cloves sliced into halves. Season with salt and pepper. Place in a roasting pan and roast for 1 hour, mixing occasionally.

After the roasting is done, add vegetables to stew with broth and simmer for 2.5 more hours.

1/2 hour before serving add peas and rosemary.

Great served with boiled cabbage.

Serving size: 1.5 cup

Number of Servings: 10

Recipe submitted by SparkPeople user CREATIVELIZA.

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Member Ratings For This Recipe

  • Very Good
    Amazing recipe! The marinade ingredients are listed out of order, but I read the list again & figured it out. I cooked the meat in the marinade+broth for 3 hours in my crock pot on high. Then added leeks, etc. & cooked for 30 mins. Before adding peas. It's a keeper! - 3/18/11

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