A hearty and healthy traditional Irish dish from chef Stuart O'Keeffe.Stuart O'Keeffe

It officially fall! What better dish then a hearty stew for when the weather outside's so bleak.

Tips: Have your butcher cut up the meat for you to save some time. You can also use stewing beef for this recipe.

Serves 6


3 pounds lamb shoulder, cut into 2inch pieces

8 cloves garlic, minced

1 sprig fresh rosemary

1 cup white wine, chardonnay is good

3 tablespoons canola oil

1 onion, diced

1-teaspoon chili flakes

1 can roasted red peppers, cut into strips

2 tomatoes, diced

1 bay leaf

1 cup red wine, cabernet

2 ½ cups chicken stock

fresh cracked pepper


  1. Marinade the meat with half the garlic cloves, rosemary and white wine. Let stand for 1 hour. Drain meat and discard the wine mix.

  2. Heat oil in a large heavy bottomed pan, brown meat on all sides, Brown meat in small batches.

  3. Remove browned meat from pan and add onions and cook for 4 minutes. Add garlic and cook for another minute.

  4. Return meat to the pan, stir in chili flakes, peppers, tomatoes, bay leaf and red wine. Bring to a boil, reduce heat to a simmer for 15 minutes.

  5. Add chicken stock and bring back to a low simmer for 1 ½ - 2 hours or until meat is very tender. Add salt and pepper to taste.

  6. Serve with rice or crusty bread.
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* Originally published in 2014.