Irish Stew
A hearty Irish stew with tender lamb, potatoes and root vegetables, slow-cooked in its own rich broth until melt-in-your-mouth tender.
Ingredients
- lamb or beef800 g
- potato800 g
- carrot3 pcs
- onion2 pcs
- celery stalks2 stalks
- broth1000 ml
- oil2 tbsp
- thyme1 tsp
- bay leaf2 pcs
- salt1 to taste
- ground black pepper1 to taste
- parsley15 g
Instructions
Cut the lamb (or beef) into 3–4 cm cubes, pat dry with a paper towel and season with salt.
Heat the oil in a heavy-bottomed pot or Dutch oven over high heat and brown the meat in batches, 3–4 minutes per side, until nicely seared, then transfer to a plate.
In the same pot, over medium heat, sauté the chopped onion, sliced carrots and sliced celery for 5–6 minutes until softened.
Return the meat to the pot, pour in the hot stock, add the thyme and bay leaf, and bring to a boil.
Reduce the heat to low, cover with a lid and simmer for 1–1.5 hours, skimming off the foam occasionally, until the meat is tender.
Add the potatoes, cut into large chunks, and cook uncovered for another 25–30 minutes, until the potatoes are soft and the broth has thickened slightly.
Season with salt and black pepper to taste, sprinkle with chopped parsley and serve hot.
More recipes
Barmbrack
Traditional Irish yeasted fruit bread with raisins soaked in tea and whiskey, topped with a spiced butter crust.
Boxty
Traditional Irish potato pancakes with a crisp crust and a tender, soft middle, best enjoyed hot with sour cream.
Dublin Coddle
A warming Dublin dish of juicy pork sausages, bacon, potatoes and onion, slow-simmered into a rich broth.
Irish Oatmeal with Apple
Thick, creamy porridge made from steel-cut oats with soft apples, honey, cinnamon, and crunchy walnuts.