Irish Stew Recipe
Irish stew originated as a humble peasant dish in Ireland during the 19th century. Farmers used locally available ingredients like lamb, potatoes, and onions to create a meal that was economical yet filling. Over time, it became a symbol of Irish heritage and comfort food, enjoyed not just in Ireland but around the world.
Equipment
- A large pot or Dutch oven
- A sharp knife and cutting board
- A wooden spoon or ladle
- A serving bowl
Ingredients
For the Stew:
- 2 pounds (1 kg) lamb shoulder or neck, cut into chunks
- 1 tablespoon olive oil or butter
- 4 large potatoes, peeled and quartered
- 3 medium carrots, peeled and sliced into chunks
- 1 large onion, diced
- 2 cups (500 ml) beef or lamb stock
- 1 cup (250 ml) water
- 2 sprigs of fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Optional Add-Ins:
- 1 leek, sliced (for extra flavor)
- 1 parsnip, chopped
- 1/2 cup (120 ml) Guinness beer (for a rich taste)
Instructions
- Prepare the IngredientsWash and peel the vegetables. Cut the potatoes into quarters, slice the carrots into chunks, dice the onion, and prepare optional vegetables like leeks or parsnips if desired.Cut the lamb into bite-sized chunks and season with a pinch of salt and pepper.
- Brown the MeatHeat olive oil or butter in a large pot over medium heat.Add the lamb chunks and sear them for 2-3 minutes on each side until browned. This step locks in the flavor. Remove the lamb from the pot and set it aside.
- Sauté the VegetablesIn the same pot, add the diced onion and sauté until soft and translucent, about 5 minutes. If you’re using leeks, add them at this stage.
- Combine IngredientsReturn the lamb to the pot. Add the carrots, potatoes, and any other vegetables you’re using.Pour in the stock and water, ensuring the liquid just covers the ingredients.Add thyme sprigs and bay leaves for seasoning.
- Simmer the StewBring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking.Check the potatoes and meat; they should be tender and easily pierced with a fork.
- Adjust Seasoning and ServeRemove the thyme sprigs and bay leaves before serving.Taste the stew and adjust the seasoning with salt and pepper as needed.Garnish with freshly chopped parsley for a pop of color.Serve hot with crusty bread or soda bread on the side.