Recipe: Irish Stew

Written by Kevin, Nutritionist (M.Sc. Medical Science)

1 portion contains approximately: 323 kcal - 31 g protein - 11 g fat - 25 g carbohydrate

Ingredients (for 2 persons)

  • 240 g lamb, from the shoulder
  • 1 tbsp rapeseed oil
  • 40 g onions
  • 400 ml vegetable stock
  • 150 g carrots
  • 250 g green beans
  • 100 g white cabbage
  • 100 g potatoes
  • tsp caraway
  • 1 bay leaf
  • 1 tbsp chopped parsley
  • Salt
  • Pepper


  1. Rinse the meat under cold water, pat dry, and cut into 2-cm cubes.
  2. Sear in the oil. Peel and dice the onion, then add to the pot and continue to cook. Pour in half of the vegetable stock, let simmer.
  3. In the meantime, wash and clean the vegetables before cutting them into slices.
  4. Peel and dice the potatoes.
  5. Now add the vegetables and potatoes to the pot and stir well.
  6. Add the caraway, bay leaf, salt, and pepper. Pour in the rest of the vegetable stock.
  7. Cover and simmer for 30–40 minutes over low heat.
  8. Fill 2 bowls. Garnish with the chopped parsley and serve.
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