Ah yes—Irish Stew, the hearty, comforting classic from the Emerald Isle 🍀🥘. Traditionally, it’s simple: tender lamb or mutton, potatoes, onions, and carrots slowly simmered into a rich, savory broth. Here’s a reliable version:
Classic Irish Stew
Ingredients (serves 4–6)
- 2 lbs lamb shoulder or stew meat, cut into 1–2 inch pieces
- Salt & black pepper, to taste
- 2 tbsp vegetable oil or butter
- 1 large onion, chopped
- 3–4 carrots, peeled and sliced
- 3–4 large potatoes, peeled and cut into chunks
- 2–3 cups beef or lamb broth (enough to cover the meat)
- 2 bay leaves
- 2 tsp fresh thyme (or 1 tsp dried)
- Optional: 1–2 parsnips, sliced
- Optional: chopped fresh parsley for garnish
Instructions
1. Brown the lamb
- Season lamb with salt and pepper.
- Heat oil or butter in a large pot over medium-high heat.
- Brown lamb on all sides, working in batches if needed. Remove and set aside.
2. Sauté vegetables
- In the same pot, add onion (and optional parsnips) and cook 3–4 minutes until slightly softened.
- Add carrots and stir for 1–2 minutes.
3. Simmer the stew
- Return lamb to the pot.
- Add broth until meat and vegetables are just covered.
- Add bay leaves and thyme.
- Bring to a boil, then reduce heat to low and simmer gently 1½–2 hours, until lamb is tender.
4. Add potatoes
- Add potatoes in the last 30–40 minutes of cooking so they don’t overcook.
5. Finish & serve
- Remove bay leaves.
- Adjust seasoning with salt and pepper.
- Garnish with fresh parsley if desired.
Tips for the Best Irish Stew
- Use lamb shoulder—it stays tender and flavorful during long simmering.
- Low & slow cooking develops the richest flavor.
- Don’t stir too much—keeps potatoes intact.
- Optional thickening: mash a few potatoes against the side of the pot for a naturally thickened broth.
This stew is perfect with crusty bread or buttery soda bread.
I can also give a modern “oven-braised Irish stew” version that’s even more flavorful with caramelized vegetables and a richer broth.
Do you want me to do that?
