What is the best cut of meat for Irish stew?

Traditionally, lamb or mutton is used for Irish stew. However, beef chuck can also be a good substitute, providing a rich and flavorful stew.

What are the essential ingredients for Irish stew?

The essential ingredients are lamb or beef, potatoes, carrots, onions, and broth. Some variations include turnips or pearl barley for added flavor and texture.

How long does Irish stew need to cook?

Irish stew typically simmers for about 2-3 hours on low heat. This allows the meat to become tender and the flavors to meld together beautifully.

Can Irish stew be made in a slow cooker?

Yes! It's a great way to make Irish stew. Simply combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Irish Stew Recipe: 7 Best Expert Secrets for Delicious Stew

Name: Irish Stew Recipe: The Easiest, Most Comforting Stew Ever
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Irish
Ingredients: 2 pounds lamb shoulder, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 4 cups beef broth; 1 pound carrots, peeled and cut into 1-inch pieces; 1 pound potatoes, peeled and cut into 1-inch cubes; 1/2 pound parsnips, peeled and cut into 1-inch pieces; 2 sprigs fresh thyme; 1 bay leaf; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish)

Description

A hearty and comforting traditional Irish Stew recipe with tender lamb, root vegetables, and a rich savory broth. Perfect for a cozy weeknight dinner or a festive St. Patrick’s Day celebration.

Ingredients

Scale

2 pounds lamb shoulder, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups beef broth
1 pound carrots, peeled and cut into 1-inch pieces
1 pound potatoes, peeled and cut into 1-inch cubes
1/2 pound parsnips, peeled and cut into 1-inch pieces
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Sear the Lamb: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the lamb cubes with salt and pepper. Sear the lamb in batches until browned on all sides. Remove the lamb from the pot and set aside.
Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Create the Base: Stir in the all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
Combine Ingredients: Return the seared lamb to the pot along with the carrots, potatoes, parsnips, thyme sprigs, and bay leaf. Bring the mixture to a simmer.
Simmer to Perfection: Reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the lamb and vegetables are very tender. Check occasionally and add more broth if needed to keep the stew from drying out.
Season and Serve: Remove the thyme sprigs and bay leaf. Season the stew with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Cuisine: Irish

Nutrition

Calories: 450
Sugar: 8g
Sodium: 350mg
Fat: 25g
Saturated Fat: 12g
Carbohydrates: 25g
Fiber: 5g
Protein: 30g
Cholesterol: 120mg