Traditional Irish Stew Recipe
Irish stew is a traditional folk stew that first appeared at the beginning of the 19th century and was developed out of necessity to make a meal out of available, leftover ingredients.
Originally, the stew was made only with mutton, onions, potatoes, and sometimes barley, while lamb meat and other root vegetables like carrots, turnips, and parsnips were added later.
It is said that goat meat was also used in the past, but besides the previously mentioned mutton and lamb, beef is a common addition in today’s recipes.
ADDITIONAL RECIPE NOTES
If the stew appears too watery or not as desired in terms of thickness, let it cook in the oven a bit longer with the lid off, or let it simmer on the stovetop.
If you are using starchy potatoes, mashing a couple of them will add to the thickness of the sauce.
Cornstarch slurry can also be used to thicken the sauce. Cornstarch is combined with some water and stirred into the stew.
If it’s made as a prep-ahead meal, it should be kept in the fridge, covered with a lid, where it can keep for up to three days. The same goes for leftovers.
RECIPE INGREDIENTS
1 1/2 pounds boneless lamb (from shoulder or neck) or mutton (e.g., shoulder or neck), cut into bite-sized pieces
1 tablespoon oil or lard for frying
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 large carrots, peeled and cut into 1/2 inch chunks
2 ribs celery, sliced
1 medium yellow onion, chopped
1 parsnip (or turnip or rutabaga), diced
2 pounds starchy potatoes (e.g. Russets) , peeled and cut into 1 inch pieces
3 cups quality beef broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
3 tablespoons chopped fresh parsley plus extra for garnish
DIRECTIONS ON TRADITIONAL IRISH STEW RECIPE
Preheat the oven to 250 degrees F.
Heat some oil in a large pan and brown the lamb on all sides. Transfer the lamb to a plate.
In the same skillet, melt the butter and add the flour. Whisk together to combine and continue whisking for a few minutes or until the mixture turns a rich brown color.
Add the broth, whisking continually. Simmer until slightly thickened. Set aside.
In a heavy stock pot or Dutch oven, melt another tablespoon or two of butter over medium-high heat and add the vegetables except for the potatoes.
Cook until starting to soften, about 5 minutes. Add the browned lamb, potatoes, parsley, bay leaf, salt and pepper. Pour in the beef broth and stir to combine.
Place the pot on the middle rack of the oven and cook, covered, for 2 1/2 to 3 hours or until the meat is very tender. Add more salt and pepper to taste.
Serve garnished with some chopped parsley.
HERE ARE SOME RECIPES TO TRY ON:
Ingredients
1 1/2 pounds boneless lamb (from shoulder or neck) or mutton (e.g., shoulder or neck), cut into bite-sized pieces
1 tablespoon oil or lard for frying
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 large carrots, peeled and cut into 1/2 inch chunks
2 ribs celery, sliced
1 medium yellow onion, chopped
1 parsnip (or turnip or rutabaga), diced
2 pounds starchy potatoes (e.g. Russets) , peeled and cut into 1 inch pieces
3 cups quality beef broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
3 tablespoons chopped fresh parsley plus extra for garnish
Instructions
Preheat the oven to 250 degrees F.
Heat some oil in a large pan and brown the lamb on all sides. Transfer the lamb to a plate.
In the same skillet, melt the butter and add the flour. Whisk together to combine and continue whisking for a few minutes or until the mixture turns a rich brown color.
Add the broth, whisking continually. Simmer until slightly thickened. Set aside.
In a heavy stock pot or Dutch oven, melt another tablespoon or two of butter over medium-high heat and add the vegetables except for the potatoes.
Cook until starting to soften, about 5 minutes. Add the browned lamb, potatoes, parsley, bay leaf, salt and pepper. Pour in the beef broth and stir to combine.
Place the pot on the middle rack of the oven and cook, covered, for 2 1/2 to 3 hours or until the meat is very tender. Add more salt and pepper to taste.
Serve garnished with some chopped parsley.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD. Kjv