Irish Stew is a hearty, comforting dish that’s perfect for colder weather or when you’re craving something warm and filling. It’s traditionally made with lamb (or sometimes beef), root vegetables, and herbs, simmered in a rich broth. The best part is how simple yet flavorful it is—just a few quality ingredients cooked low and slow to perfection.
Here’s a classic recipe for Irish Stew:
Ingredients:
- 2 lbs lamb (shoulder, stew meat, or bone-in chops), cut into bite-sized pieces
(You can substitute beef if you prefer) - 4 large potatoes, peeled and cut into chunks
- 4 large carrots, peeled and sliced
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 4 cups beef or lamb broth (or water)
- 2 tbsp vegetable oil (for searing the meat)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and freshly cracked black pepper, to taste
- 1 cup parsnips, peeled and sliced (optional, but adds a nice sweetness)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Brown the Meat:
- Heat 1 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the lamb pieces and season with a little salt and pepper. Brown the meat on all sides, about 5-7 minutes. Don’t overcrowd the pot—do this in batches if necessary.
- Once browned, remove the lamb from the pot and set it aside.
2. Sauté the Aromatics:
- In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add the tomato paste and cook for 1-2 minutes to deepen the flavor.
3. Add the Broth and Herbs:
- Return the lamb to the pot.
- Pour in the broth (or water), ensuring that the meat is almost covered. Stir to combine.
- Add the dried thyme, rosemary, and bay leaf. Stir again and bring the mixture to a boil.
- Once it comes to a boil, reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours, or until the lamb is tender.
4. Add the Vegetables:
- After the lamb has cooked, add the potatoes, carrots, and parsnips (if using).
- Stir, cover, and continue simmering for another 30-40 minutes, or until the vegetables are tender.
5. Adjust the Seasoning:
- Check for seasoning and add salt and pepper to taste.
- If the stew is too thick, you can add a little more broth or water to reach your desired consistency.
6. Serve:
- Once everything is tender and the flavors have melded together, remove the bay leaf.
- Ladle the stew into bowls and garnish with freshly chopped parsley.
Serving Tips:
- Serve with a slice of hearty bread (like soda bread) to soak up the delicious broth!
- Some people like a splash of heavy cream at the end for a slightly richer texture, but it’s entirely optional.
This Irish Stew is a flavorful and nourishing dish that’s easy to make and even better the next day. It’s one of those comforting meals that warms both your body and soul. Whether you’re making it for St. Patrick’s Day or just because you’re craving something cozy, this stew is sure to please.
Do you prefer using lamb or beef in your stew, or are you open to both?