Irish stew is a dish known worldwide. Just mention Irish food to anyone and corned beef and cabbage, soda bread and Irish stew will probably come up in the conversation. Irish stew, like most Irish food, is comfort food at its best.
It’s hard to say what an authentic Irish stew really is because there are so many different variations. Irish stew began as a simple, peasant meal and the ingredients were generally whatever was in season or available when it was made. In Ireland, the preferred meat was usually lamb or mutton. Other meats are often substituted in versions made in other countries. All Irish stew recipes call for lots of potatoes and onions along with the stewing meat. Other vegetables used in the recipes vary depending on the whims of the local cook.
Here are some of my favorite Irish stew recipes. They are all easy to prepare and you just might have most of the ingredients already at hand. So pick your favorite and cook up a big pot to celebrate St. Patrick’s Day with your family and friends in a very Irish way!
AUTHENTIC IRISH STEW WITH LAMB
2 1/2 – 3 lbs. lamb chops, 1 inch thick
8 medium carrots, peeled
8 medium onions, peeled
8-10 russet potatoes
1 1/2 pints lamb or beef stock or water
1 sprig of fresh thyme
1 T. fresh parsley, chopped
1 T. fresh chives, minced
1 stick (4 oz.) unsalted butter
1 cup flour
salt and freshly ground pepper to taste
Preheat oven to 350 degrees. Cut the lamb chops in half and trim off fat. Place fat from the chops in pre-heated heavy stock pot and render fat. Discard the pieces once fat is rendered. Cut onions into quarters and slice carrots into 1 inch chunks, set aside. Stir meat in the hot rendered fat in pot until lightly browned. Remove meat and set aside. Add carrots and onions to the hat and stir quickly. Remove and set aside. Place the meat, carrots and onions in layers in a large casserole dish, seasoning each layer with salt and pepper. Deglaze the stock pot with the stock and then pour over the casserole. Peel the potatoes and lay on top of the casserole so they will steam as the casserole cooks. Sprinkle salt and peper over the potatoes. Add sprig of thyme and bring to a boil on top of the stove. Cover casserole and place in oven. Bake for 1 – 1 1/2 hours or until meat and vegetables are done. Pour off the cooking liquid and reheat in small saucepan. Melt butter in another small saucepan and whisk in flour. Add a little of this roux to the liquid in the saucepan, stirring constantly over low heat, for about 2 minutes or until thickened. Add parsley, chives, and salt and pepper to taste. Pour this mixture over the meat and vegetables in the casserole dish. Serve with a green salad and Irish soda bread.
IRISH BEEF STEW WITH BEER
1/4 cup olive oil
1 1/4 lbs. stew beef, cut into 1 inch pieces
6 garlic cloves, minced
6 cups beef stock or broth
1 cup of Guinness or other stout beer
1 cup red wine
2 T. tomato paste
1 T. sugar
1 T. Wocestershire sauce
2 bay leaves
2 T. (1/4 stick) unsalted butter
3 lbs. (7 cups) russet potatoes, cut into 1/2 inch pieces
2 cups peeled carrots, cut into 1/2 inch slices
1 large onion, peeled and chopped
salt and pepper to taste
2 T. fresh parsley, chopped
Heat olive oil in heavy large pot over medium-high heat. Add stew beef and saute’ until brown on all sides, about 7 minutes. Add garlic and stir for 1 minute. Add beef stock, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir and bring to boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. While beef stew is cooking, melt butter in another large pot over medium heat. Add vegetables and saute’ until golden, about 20 minutes. Add vegetables to the beef stew and simmer uncovered until beef and vegetables are very tender, about 30-40 minutes. Discard bay leaves. Spoon off any fat. Sprinkle with parsley and serve.
IRISH BEEF STEW WITHOUT BEER
1/4 cup vegetable oil
1 1/4 lb. stew beef, sut into 1 inch pieces
6 garlic cloves, minced
8 cups beef stock or beef broth
2 T. tomato paste
1 T. sugar
1 T. dried thyme
1 T. Worcestershire sauce
2 bay leaves
2 T. (1/4 stick) unsalted butter
3 lbs. (7 cups) russet potatoes, cut into 1/2 inch pieces
1 large onion, peeled and chopped
2 cups peeled carrots, cut into 1/2 inch slices
2 T. fresh parsley, chopped
Heat oil in heavy large pot over medium-high heat. Add stew beef and saute’ on all sides, about 7 minutes. Add garlic and stir for 1 minute. Add beef stock, tomato paste, sugar, thyme, Wocestershire sauce and bay leaves. Stir and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. While beef stew is cooking, melt butter in another large pot over medium heat. Add vegetables and saute’ until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until both the beef and the vegetables are tender, about 40 minutes. Discard bay leaves. Spoon off fat. Sprinkle with parsley and serve.
EASY IRISH STEW WITH LAMB
2 T. olive oil
2 lbs. boneless lamb shoulder, cut into 1 1/2 inch pieces
salt and freshly ground pepper to taste
1 large onion, peeled and sliced
2 carrots, peeled and sliced into 1 inch slices
1 parsnip, peeled and cut into 1 inch chunks
4 cups water, more as needed
3 large russet potatoes, peeled and quartered
1 cup leeks, chopped
1 T. fresh rosemary, minced
1 T. fresh parsley, chopped
Heat oil over medium heat in a large heavy stockpot or dutch oven. Add lamb pieces and stir gently until brown on all sides. Season with salt and pepper. Add the onion, parsnips and carrots and cook along with the meat for a few minutes. Stir in the water. Cover and bring to a boil, then reduce heat to low and simmer for 1 hour or until meat is tender. Stir in potatoes, then cover and simmer for 15 minutes. Add leeks and rosemary. Continue to simmer uncovered until potatoes are tender, but still in whole pieces. Serve garnished with fresh parsley.
CROCKPOT IRISH STEW
2 T. vegetable oil
1 lb. boneless lamb, cut into 1 inch pieces
2 medium turnips, peeled and cut into 1/2 inch pieces
3 medium carrots, peeled and cut into 1/2 inch slices
2 medium russet potatoes, peeled and cut into 1/2 inch pieces
2 medium onions, peeled and quartered
1/4 cup quick-cooking tapioca
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried crushed thyme
3 cups beef stock or broth
1 T. fresh parsley, chopped
Cut lamb into i inch pieces and brown in hot oil on all sides. Remove lamb and drain. Combine vegetables, tapioca, salt, pepper and thyme in crockpot. Stir in browned lamb and beef stock. Cover and cook on low setting for 10-12 hours, or on high setting for 5-6 hours. When meat and vegetables are tender, spoon into serving bowls, garnish with fresh parsley and serve.
CROCKPOT IRISH STEW WITH PEAS
2 lbs. boneless lamb, cut into 1 inch pieces
1 t. salt
1/4 tsp. pepper
2 cups water
1 bay leaf
2 medium carrots, peeled and cut into 1/2 inch slices
2 onions, peeled and sliced
4 medium russet potatoes, peeled and quartered
1/4 cup quick-cooking tapioca
10 oz. frozen peas
1 T. fresh parsley, minced
Heat oil in heavy pot and brown lamb on all sides. Season with salt and pepper. Remove lamb and place in crockpot along with all other ingredients except the peas. Cover and cook on low setting for 10 to 12 hours, or until meat and vegetables are tender. Add peas to the stew during the last hour of cooking. Ladle into individual serving bowls, sprinkle with fresh parsley and serve.
