Lunches

Irish Stew

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

20 minutes

Prep

Ingredients

800 g (1 3/4 lb) lamb shoulder, cut into chunks
1 kg (2 lb) potatoes, peeled and quartered
2 onions, sliced
3 carrots, sliced
2 tbsp chopped parsley
1 tbsp all-purpose flour
750 ml (3 cups) lamb or beef stock
Salt and black pepper to taste

Method

Toss the lamb chunks in flour, salt and pepper.
Layer half the potatoes, onions and carrots in a large pot, then add the lamb, then the remaining vegetables on top.
Pour in the stock until it just covers the ingredients.
Bring to a gentle simmer, then cover and cook on low heat for 2 to 2.5 hours until the lamb is very tender.
Check seasoning and adjust with salt and pepper as needed.
Stir in chopped parsley just before serving.

Introduction: Ireland's most iconic dish, traditionally made with lamb or mutton, potatoes and onions, Irish Stew reflects the country's pastoral farming heritage and remains a comforting midday staple, especially in the cooler months.

Cultural Background: Ireland's most iconic dish, traditionally made with lamb or mutton, potatoes and onions, Irish Stew reflects the country's pastoral farming heritage and remains a comforting midday staple, especially in the cooler months.

Tips: A low, slow simmer is essential; boiling too rapidly will toughen the lamb and break down the potatoes too much.

Variations: Some cooks add pearl barley for extra body, or use mutton for a more traditional, fuller flavor. Not authentically vegetarian; lamb is central to the dish.

Storage: Refrigerate in an airtight container for up to 4 days; the flavor improves the next day.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock if needed.

Nutrition: Per serving (approx.): 460 kcal, 20g fat, 38g carbohydrate, 30g protein.

FAQs:

Q: Can I use lamb neck instead of shoulder?

A: Yes, neck is traditional and works very well for slow stewing.

Q: Can this be made in a slow cooker?

A: Yes, cook on low for 7–8 hours for excellent results.