Clodagh McKenna’s Traditional Irish Lamb Stew: A Hearty Hug in a Bowl
Clodagh McKenna shares her mum's traditional Irish lamb stew recipe, a comforting dish featuring tender lamb, rustic vegetables, and pearl barley, perfect for family gatherings.
When it comes to comfort food, few things rival a classic Irish stew. Acclaimed chef Clodagh McKenna recently took to her YouTube channel to share a deeply personal and comforting recipe: her mum's traditional Irish lamb stew. Described by Clodagh as a "big, gorgeous, warm Irish hug", this one-pot wonder is the epitome of wholesome family cooking and a brilliant showcase of rustic ingredients.
Clodagh begins the dish by selecting lamb cutlets with the bone left in. As any seasoned cook knows, keeping the bone ensures the meat retains maximum flavour and succulence during a long, slow cook. She browns the cutlets in a generous knob of melting butter until they take on a lovely golden hue. This crucial step seals in the meat's natural juices and creates a robust, savoury base for the stew. Once the lamb is beautifully caramelised, it is set aside to make way for the vegetables.
A traditional Irish stew relies heavily on simple, rustic root vegetables. Clodagh uses roughly chopped carrots, parsnips, and quartered onions, tossing them into the same buttery pan. The vegetables soak up the rich, meaty pan juices, transforming into what she affectionately calls "little pillows of flavour". The parsnips add a gorgeous nutty sweetness to the broth, while the onions soften and sweeten perfectly.
For Clodagh, this dish is steeped in nostalgia. She fondly recalls growing up in Ireland, where her mum would prepare the ingredients early in the morning before heading to work. A note would be left for the children, instructing them to turn on the oven when they returned from school. By the time everyone gathered around the table, a hot, nourishing meal was ready to be shared. It is this focus on family and simplicity that elevates the dish.
Once the vegetables are browned and seasoned with sea salt and black pepper, the lamb cutlets are nestled back into the pot. To give the stew its signature body, Clodagh sprinkles in pearl barley. This traditional Irish ingredient is currently enjoying a well-deserved renaissance. As the stew simmers, the barley absorbs the rich stock, plumping up and thickening the broth beautifully.
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Next, a generous scattering of fresh thyme stalks is added for an earthy aroma. Clodagh pours in lamb stock (though vegetable stock or water works just as well) and finishes the preparation by layering large chunks of peeled potatoes across the top. This clever technique ensures the potatoes steam gently as the stew cooks below, preventing them from turning to mush.
The entire creation is baked in a heavy cast-iron casserole dish for an hour and a half. The result is a magnificent masterpiece. The tender lamb, sweet root vegetables, and plump pearl barley combine to create a deeply satisfying meal.
Alternative Meats
While traditional Irish stew champions lamb, Clodagh points out that this recipe is wonderfully versatile. If you prefer, you can easily swap the lamb cutlets for chicken, pork, or beef. The cooking method remains the exact same: simply brown your chosen meat to seal in the juices and build that rich base before adding your root vegetables.
- Recipe Summary Box
- Prep time: 15 minutes | Cook time: 1.5 hours
- Meat: Bone-in lamb cutlets (can substitute with chicken, pork, or beef)
- Vegetables: Carrots, parsnips, onions, and large baking potatoes
- Grains: Pearl barley
- Herbs & Seasoning: Fresh thyme stalks, sea salt, and black pepper
- Liquids & Fats: Butter for browning, plus lamb stock (or vegetable stock/water)
[Watch Clodagh make the full recipe in the video below]
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