Irish Roasted Stew

Irish Roasted Stew

4 of 5 (2)
member ratings
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


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.

Member Ratings For This Recipe

  • no profile photo

    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