Irish Stew

Riley’s Irish Stew Recipe

Irish Stew at the Inn

Irish Stew at the Inn

This recipe comes to our family from Mary Riley. She was my mother’s mother. When I was a child she and my grandfather lived in the house where my mother was raised in Worcester, Massachusetts. It was a home very much like the Palmer House, with its high ceilings and lovely stair case. She was an excellent cook and passed this hearty recipe on to my Mom. I remember our family gathering at the harvest table in our Rocks Village home on winter evenings as Mom served this stew from a large cook pot. I use a slow cooker but the flavor is the same. This stew is truly comfort food.

Riley's Irish Stew Recipe

Riley’s Irish Stew Recipe


  • 3 lbs. of boneless lamb, cut into 1 1/2″ cubes
  • ( beef can be substituted)
  • 1/3 Cup all-purpose flour
  • I tsp. salt
  • 1/4 tsp. pepper
  • 1/4 Cup vegetable oil
  • 3 Cups boiling water
  • 1/2 tsp. ground allspice
  • 3 chicken bullion cubes
  • 4 medium potatoes cut into 1/2″ slices
  • 2 Cups of green peas
  • 1 large yellow onion, diced
  • 2 Cups carrots, peeled and sliced
  • 1 crumbled bay leaf
  • 1/2 tsp. chopped garlic


Combine flower, salt and pepper in a bowel. Add cubed lamb and turn until lamb is coated. Shake off excess flour. In a frying pan, brown lamb in the oil. Add boiling water and transfer to a slow cooker.
Gradually stir in the remaining flour mixture. Add bullion cubes, bay leaves, allspice and salt & pepper to taste. Add potatoes and heat to the boiling point then turn the dial to simmer and cook for 30 minutes or until the potatoes are tender.  Stir in peas, onions and carrots and simmer for 30 minutes or until the vegetables are tender.

This meal is wonderful when server with Buttermilk Biscuit Recipe or Irish Bread Recipe and butter on the side.

More Irish Recipes


Cape Cod's Stowe Room, A

Harriet Beecher Stowe room

Cape Cod's Roosevelt Room, B

Cape Cod’s Roosevelt Room, B

While all of the bedchambers at the Palmer House have their own romantic charm suitable for relaxation after the most wonderful day of adventures sampling Cape Cod’s finest cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs for a relaxing stay before and after your day.