Irish Stew
Savor the rustic flavors of the countryside with this traditional Irish stew, featuring succulent lamb shoulder and a bounty of vegetables, simmered to perfection with aromatic herbs and rich beef stock.
This traditional Irish stew brings the heartiness of lamb shoulder, enriched with a medley of fresh vegetables and herbs.
This stew is a warming, nourishing meal perfect for any gathering or a cozy night in.
Ingredients
Olive Oil
Lamb: We used a lamb shoulder, but you can use a different cut of lamb if you want. You can also replace the lamb with beef. Cut these into bite-sized pieces.
Vegetables: We added a mix of onions, celery, carrots, potatoes, and peas. The onions, celery, carrots, and potatoes should all be chopped in uniform sizes.
Seasonings: We used bay leaf, rosemary, thyme, parsley as well as salt and pepper to season this Irish Stew.
Stock: Beef or lamb stock
How to Make Irish Stew
Sear the Meat: Put a large pot over high heat. Add 2 Tablespoons of olive oil, you want the olive oil to be approximately ¼" thick on the bottom of the pan.
I like to use tongs for this step. Cook a handful of meat chunks at a time and sear the meat chunks until the outsides are a nice carmalized color. It will take about 1-2 minutes to cook each batch. Remove the pieces to a plate while browning the next batch.
Cook vegetables: Keep the meat on the plate while cooking the vegetables. Add the onions, celery, carrots, and potatoes into the large pot. Season with salt and pepper. Cook for 2-3 minutes, making sure to stir occasionally.
Add in butter and stir until melted. Add in the flour, parsley, thyme, and rosemary. Stir and cook for a minute.
Combine: Add chunks of meat back into the large pot, making sure to include any juices from the plate. Add the bay leaf and beef stock. Stir to combine.
Simmer: If needed, add water until liquid is over the veggies and meat. Bring to a boil, then turn down heat to low and simmer, stirring occasionally for 1.5 hours.
Enjoy!
Tips for Making this the Best
Here are some tips for making this the best Irish stew you've ever had.
Meat Selection and Preparation: For the most flavorful stew, choose lamb shoulder with a good balance of meat and fat. Trim off excess fat and cut the meat into uniform pieces so it cooks evenly.
Maximize Flavor with Searing: Don't rush the searing process. Sear the lamb in small batches to get a proper caramelization. This step adds a rich depth of flavor to the stew.
Vegetable Consistency: Cut your vegetables (onions, celery, carrots, and potatoes) into uniform sizes for even cooking.
Slow Cooking: Allow the stew to simmer gently. Rushing this process can toughen the meat rather than tenderize it.
Thickening the Stew: If you prefer a thicker stew, you can adjust the thickness by creating a slurry with a tablespoon of cornstarch and two tablespoons of water. Stir this into the stew towards the end of the cooking time.
Adjusting Seasoning: Taste and adjust the seasoning towards the end of the cooking process. The flavors will develop and change as the stew cooks, so it's best to finalize seasoning adjustments after the ingredients have melded together.
Adding Peas: If you choose to add peas, consider adding them in the last 30 minutes of cooking to retain their vibrant color and slight crunch.
What to Serve with Irish Stew
Serving the right accompaniments with Irish stew can make it that much better. Here are some perfect pairings:
Crusty Bread: A loaf of warm, crusty bread is ideal for soaking up the rich broth. Whether it’s a rustic baguette or a slice of sourdough, bread acts as the perfect vehicle to to make sure not a drop of flavor is left behind.
Mashed Potatoes: Creamy mashed potatoes complement the textures and flavors of the stew beautifully. They provide a smooth and buttery base that contrasts wonderfully with the chunky, savory components of the stew.
Irish Soda Bread: Traditional Irish soda bread, with its dense texture and slightly tangy flavor, is a classic pairing. It's perfect for dipping into the stew and adds an authentic Irish touch to the meal.
Steamed Greens: A side of steamed greens like kale, cabbage, or Swiss chard can balance the richness of the stew.
Green Salad: A crisp green salad dressed with a simple vinaigrette can add a refreshing element to the meal.
Pickled Vegetables: Offering a selection of pickled vegetables, such as cucumbers, beets, or onions, can introduce a delightful tang and crunch, cutting through the richness of the stew and refreshing the palate between bites.
Irish Beer: For a truly authentic experience, serve the stew with a pint of Irish stout or ale.
Choosing one or a combination of these sides will not only add variety to your meal but also cater to different tastes and preferences, making the dining experience even more enjoyable.
Irish Stew
Ingredients
- 2 Tablespoons Olive Oil
- 2 pounds Lamb Shoulder cut into bite sized pieces
- 1 large onion
- 3 stalks celery
- 4 carrots
- 3 potatoes
- ½ teaspoon salt may want to add more
- 1 teaspoon pepper may want to add more
- 2 Tablespoons butter unsalted
- 2 Tablespoons flour
- 1 teaspoon parsley
- 1 teaspoon thyme
- 2 springs rosemary
- 4 cups beef stock
- 2 bay leaves
- 2 cups peas optional
Instructions
- Put a large pot over high heat. Add 2 Tablespoons of olive oil or as much olive oil as needed to be just under ¼" thick on the bottom of the pan.
- Cook a handful of meat chunks at a time and sear the meat chunks until the outsides are a nice carmalized color. It will take about 1-2 minutes to cook each batch. Remove the pieces to a plate while browning the next batch.
- Keep the meat on the plate while cooking the vegetables.
- Add the onions, celery, carrots, and potatoes into the large pot. Season with salt and pepper. Cook for 2-3 minutes, making sure to stir occasionally.
- Add in butter and stir until melted. Add in the flour, parsley, thyme, and rosemary. Stir and cook for a minute.
- Add chunks of meat back into the large pot, making sure to include any juices from the plate. Add the bay leaf and beef stock. Stir to combine.
- If needed, add water until liquid is over the veggies and meat. Bring to a boil, then turn down heat to low and simmer, stirring occasionally for 1.5 hours. If adding in peas, add the peas in about 30 minutes before done.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
