We found a few different recipes for Irish Stew. A couple vegan recipes and one for the meat lovers in your family. 

Irish Lamb Stew


2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped


1. To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
2. Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
3. Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker

Recipe from eatingwell.com.


Vegan Irish Stew


1 onion, chopped
3 potatoes, cubed
2 carrots, chopped
1 parsnip, chopped
1 small swede (rutabaga), chopped
chopped parsley, to taste
1/2 cup vegetable stock, or more
1/2 (15-ounce) can butterbeans (optional)
15 button mushrooms, halved

1. Heat oil in a pan over medium heat. Add onion; saute for 1 minute.
2. Add potatoes, carrots, parsnip, swede, and parsley; sweat for 5 minutes.
3. Add vegetable stock and butterbeans; lower heat to the lowest possible setting and simmer for 45 minutes, adding stock as needed.
4. Add mushrooms; cook 10 minutes.

This is excellent on miserable winter evenings, and tastes even better next day!!!

Recipe from vegweb.com



1 lb cooked seitan, cut into chunks (skip this for gluten-free version or if you don’t like seitan)
1/4 cup olive oil
6 cups veggie broth
1 1/2 cups stout beer (check your beer on Barnivore for vegan status – Guinness is not)
1 T Bragg’s or soy sauce
2 T tomato paste
3 T flour (chickpea or soy if gluten-free is desired)
4 carrots , chopped
2 onions, diced large
6 large potatoes, diced large
2 stalks celery, diced (not traditionally, but I like it)
2 bay leaves
1/2 cup diced parsley
1/2 t dried thyme
salt and pepper to taste


1. Put oil in your pot and begin to heat over medium temp.
2. Add onions and saute until they begin to soften.
3. Add seitan and brown.
4. Mix in flour and continue to cook for another 2-3 minutes.
5. Add the remaining ingredients to the pot and cover. Cook for 25 minutes or until veggies are soft.

Check out more recipes on elephantjournal.com