Vegetable Lamb Ragu


  • Lamb 670 gr
  • Butter 100 gr
  • Bulb onions 4 pcs.
  • Potato 450 gr
  • Garlic 1 clove
  • Bay leaf 1 pc.
  • Rosemary 2 gr
  • Thyme, thyme 1 pc.
  • Water 1.5 l
  • Carrots 175 gr
  • Celery (6 sticks) 30 gr
  • Cabbage 225 gr
  • Salt to taste
  • Ground black pepper to taste


Cooking time: 1 h 20 min

Once upon a time in peasant families in Ireland, food was cooked in one pot. There were simply no other dishes. And I wanted to add as much meat and vegetables to the dish as possible. This is how the culinary recipe for the Irish stew was born.

Rather, not one recipe, but many recipes, because there is no strict recipe for this dish. As one of the options, I offer my own. It turns out very well.

First, fill the meat with cold water and bring to a boil. As soon as foam appears, take out the meat immediately. This is done so that the stew does not foam later. Immerse the meat in cold water, cool and rinse.

Melt the butter in a large saucepan. Put two thinly chopped onions, two hundred grams of potatoes, crushed garlic. Fry for a few minutes. We put all the herbs in a bag and put them in a saucepan, put the meat, cut into cubes, and fill it all with water.

Cook under a lid over low heat for about half an hour. By this time, the meat should be half cooked, and the potatoes should be slightly boiled, which will make the broth thick and not transparent. Add diced carrots and cook for another ten minutes. hen add the remaining potatoes and the chopped celery stalks. We boil all this for about twenty minutes. At the very last moment, put in the cabbage and cook a little more until the cabbage is ready. We take out the bag of spices, salt and pepper.

Leave a Comment

Your email address will not be published. Required fields are marked *