If a hug could be considered as comfort food, it would be this Irish stew. What do you think about stew? Think rich, savory broth, fall-apart tender lamb, and the perfect balance of hearty vegetables. It’s one of those dishes that just gets better the longer it simmers, filling your kitchen. With the most incredible aroma. Is it easier than making a Pot Roast?Irish stewWhat is my go-to recipe for chilly nights when I need something to warm me from inside out?
What is Irish Stew?
What is Irish stew? What is essentially a one-pot wonder, traditionally made with lamb or mutton (though I usually use lamb). For a more delicate flavor), potatoes, onions, and carrots. Think of it as a rustic, hearty casserole that’s been simmered low and slow to develop maximum flavor. What are some variations on barley and Guinness? What is a humble dish meant to nourish and sustain? What are some great ways to use up leftover veggies in the fridge? Is it a super economical choice, too? What is the origin of stew from Ireland? Is that a simplification? I like to imagine generations of families gathered around a table, sharing this comforting dish. After a long day of work, what should I do?
Why you’ll love this recipe?
Okay, buckle up, because I’m about to tell you why this is happening. I don’t know what’s wrong with you, but IIrish stewWhat is the best recipe ever?
- Flavor Explosion:What are some of the best, melt-in-your-mouth goodness? When lamb is cooked, the vegetables soak up all the juices. I swear, you’ll be licking your bowl clean. What is the secret to browning lamb first?
- So easy, It’s Almost Criminal:After the initial browning, it’s mostly hands-off. What is the best way to cook? What is a lifesaver when you don’t want to spend hours slaving over the stove?
- Budget-Friendly FLamb can be a bit pricey, but you don’t need to buy it. What are the best cheap ways to feed a crowd? What are some good leftovers that you can eat the next day?
- Ultimate comfort food: What are some ofWhat is it like to have a bowl of stew on cold days? Is it like a warm blanket for your soul? Is it good for sick days?
What I love about this version is that it strikes the perfect balance between traditional and modern. What are some of the best modern flavors? I’ve tweaked it over the years to get it right. If you’re looking for a similar level of comfort but want something even simpler, check out my blog. What is a one Pot Chicken and veggie stew? Is this Irish stew worth it?
How do I make Irish Stew?
Quick Overview
Making this Irish stewFirst, you’ll brown lamb to build a deep, rich flavor base. This will give you surprisingly good flavor. What are the vegetables and herbs you’ll layer in the broth and let it simmer for a few minutes? Is everything tender? What is the key to a good flavor – the longer it simmers, the more it melds together. I know it can be hard to wait, but trust me, it’s worth it. What is the best way to use a heavy bottomed pot?
Ingredients
For the Stew:
- 2 lbs lamb stew meat cut into 1-inch cubes. I like to use shoulder or leg of lamb for the best flavor and tenderness.
- 2 tbsp olive oil. This is for browning the lamb. You can use vegetable oil if you prefer.
- What are some good ways to add onion to a broth?
- I prefer to chop carrots into thick rounds.
- 3 celery stalks, chopped. Again, chop them roughly the same size as the carrots.
- What is the best way to mince garlic?
- How do I make 4 cups of beef broth?
- 1 cup dry red wine (optional). This adds a depth of flavor, but you can skip it if you prefer.
- What are some of the best bay leaves for Irish stew?
- Is it safe to use fresh thyme?
- What is the best way to store dried rosemary?
- Salt and pepper to taste. Don’t be afraid to season generously!
- I like to use Yukon gold potatoes, but Russets will also work.
- 1/2 cup chopped fresh parsley, for garnish. This adds a pop of freshness at the end.
What are the steps to
Step 1: Brown the Lamb
In a large Dutch oven, heat olive oil over medium-high heat. Add salt and pepper to taste. Season lamb cubes generously with salt and pepper. Brown lamb in batches, making sure not to overcrowd the pot. What should I do if I browned my lamb in a large pot? Browning is the key! Don’t skip this step!
Step 2: Sauté the Vegetables
Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. I always make sure to stir often so that the garlic doesn’t burn!
Step 3: Deglaze the Pot
If you have a large pot, pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. How do you cook wine? If you don’t use wine, just use a little broth to deglaze.
Step 4: Combine Everything
Return lamb to the pot. Add beef broth, bay leaves, thyme, and rosemary. Stir well. Bring lamb to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until lamb is very tender. When magic happens! I always give it a stir every now and then to make sure nothing is sticking to the bottom.
Step 5: Add the Potatoes
Add the potatoes to the pot and continue to simmer for another 30-45 minutes, or until the potato is tender. You want them to be soft enough to easily pierce with a fork.
Step 6: Season and Serve
Remove the bay leaves and season with salt and pepper to taste. Garnish with fresh parsley and serve hot. Don’t be afraid to add a little salt if needed – the stew should be well-seasoned!
What should I serve it with?
This Irish stewWhat are some ideas to take your business to the next level?
- Crusty Bread:I love Irish soda bread. It’s great for soaking up all that delicious broth.
- Green Salad:To add a bit of freshness and balance out the richness of stew.
- Mashed Potatoes: If you’re feeling extra indulgent. It’s potato overload, but hey, sometimes you just need that!
- Coleslaw: A simple coleslaw adds a nice crunchy texture and tangy flavor.
- A Pint of Guinness: Because, well, it’s Irish stew!
My family tradition is to serve this with a big loaf of Irish soda bread. It’s just the perfect combination! We also love to have a simple green salad on the side to add a bit of freshness.
Top Tips for Perfecting Your Irish Stew
Okay, here are a few of my top tips for making the *perfect* Irish stew:
- Don’t overcrowd the pot when browning the lamb. This will prevent it from browning properly. Brown it in batches instead.
- Don’t be afraid to experiment with different vegetables. Carrots, celery, and onions are classic, but you can also add parsnips, turnips, or even cabbage.
- Use a good quality broth. This will make a big difference in the flavor of the stew. Homemade broth is always best, but store-bought broth will also work.
- Don’t skimp on the herbs. Bay leaves, thyme, and rosemary are essential for that classic Irish stew flavor.
- Simmer the stew for at least 2 hours. This will allow the lamb to become incredibly tender and the flavors to meld together.
- Adjust the seasoning to taste. Don’t be afraid to add a little extra salt or pepper if needed.
- Let the stew rest for a few minutes before serving. This will allow the flavors to meld together even more.
One lesson I learned the hard way is to make sure you use a heavy-bottomed pot. It really helps to prevent the stew from sticking to the bottom and burning. I also found that using a little bit of flour to coat the lamb before browning helps to thicken the broth.
Storing and Reheating Tips
This Irish stew keeps really well, which makes it perfect for meal prepping!
- Room Temperature: I wouldn’t recommend leaving it out at room temperature for more than a couple of hours.
- Refrigerator Storage: Store the stew in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Instructions: For longer storage, you can freeze the stew. Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: Reheat the stew on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but I prefer the stovetop method.
I usually make a big batch of this on Sunday and then eat it for lunch throughout the week. It’s so convenient and tastes even better the next day!
Frequently Asked Questions
Final Thoughts
So, there you have it – my ultimate Irish stew recipe! I truly hope you’ll give it a try. It’s one of those dishes that’s guaranteed to bring a smile to your face and warm you from the inside out. If you love this kind of comforting, hearty fare, be sure to check out my other stew and soup recipes! And if you make this, please let me know in the comments below. I’d love to hear how it turns out. Happy cooking!
Irish Stew
Ingredients
Main Ingredients
- 1 lb Lamb stew meat
- 2 lb Potatoes, peeled and cubed
- 2 cup Carrots, chopped
- 1 cup Onion, chopped
- 4 cup Lamb broth
- 1 tsp Thyme
- 1 tsp Rosemary
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the lamb stew meat over medium-high heat.
- Add the potatoes, carrots, and onion to the pot.
- Pour in the lamb broth, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the lamb is tender.
