Irish Stew
Ireland's classic braise: lamb (or beef) simmered slowly with potatoes, carrots, and onion in a savory broth. Humble ingredients turn deep and hearty with long, gentle cooking. Perfect with a slice of soda bread.
Ingredients
- Lamb · neck/shoulder, or beef, in chunks600 g
- Potatoes · cut large4
- Carrots · cut large2
- Onion · sliced1
- Leek · optional1
- Flour · to dust the meat2 tbsp
- Cooking oil2 tbsp
- Broth
- Beef or lamb stock4 cups
- Bay leaf1
- Thyme · dried1 tsp
- Salt & pepper · to taste
- Parsley · garnish
Steps
- ⏲ 3 min
Cut the meat into large chunks, season with salt and pepper, and dust lightly with flour.
- ⏲ 6 min
Heat the oil in a pot and brown the meat on all sides, then remove it.
- ⏲ 60 min
Cook the onion in the same pot, pour in the stock, and add the meat, bay leaf, and thyme. Bring to a boil, then cover and simmer low for 1 hour.
- ⏲ 35 min
Add the potatoes and carrots (and leek) and cook another 30-40 minutes, until the meat and vegetables are tender.
- ⏲ 5 min
Season with salt and pepper. If the broth is thin, uncover and reduce it a little.
- ⏲ 1 min
Ladle into bowls and scatter parsley over the top. Serve with soda bread or buttered bread.
Tips & Variations
Variations
- Beef stew: Use beef shin instead of lamb.
- Guinness stew: Add stout for a rich, deep braise.
- With dumplings: Drop in flour dumplings to make it heartier.
- Oven braise: Cover and cook low and slow in the oven.
Tips
- Brown the meat well first for deeper savory flavor.
- Simmer low and slow for tender meat — don't rush it.
- Add the potatoes later so they don't fall apart (mash a few in to thicken).
- Thin broth? Reduce it uncovered or stir in mashed potato.
- It tastes even better the next day.
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