GUINNESS® Good Food Guide

Irish Stew


Serves 4

  • 2kg boned mutton
  • 4 large potatoes
  • 2 large onions
  • 3 or 4 medium carrots
  • Sprig of parsley
  • 500ml water
  • Salt and pepper

Cut the meat into good sized chunks, peel the vegetables and slice thickly. Chop the parsley. Put all the ingredients in a pot with a close fitting lid in layers, starting and finishing with the potatoes. Add water and seasoning to taste. Cover and put on a very low heat for 2 ½ - 3 hours until the meat is tender and the potatoes have thickened the liquid. If lamb is used rather than mutton, reduce the cooking time by half and hour or so. And, of course, never eat the Irish stew without the accompaniment of GUINNESS®, chilled to a deliciously cool 5-9° C, the temperature at which its appetisingly dry hoppy bite is at its best.

There is a national division on the matter of carrots in Irish Stew. The classic version has no carrots, but everyone from Tipperary southwards will include them.

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