Authentic Irish Stew

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Authentic Irish Stew

Description

Authentic Irish Stew is a humble, hearty dish that dates back centuries in Ireland. Traditionally made with lamb or mutton, potatoes, onions, water, salt, and pepper, it relies on slow cooking rather than heavy seasoning. The result is a deeply comforting stew where the ingredients speak for themselves—rich, nourishing, and perfect for cold or rainy days.

Unlike modern versions, true Irish stew does not include carrots, garlic, tomatoes, or thickening agents. Its magic comes from patience and quality ingredients.

Servings

Serves: 4–6 people
Prep Time: 20 minutes
Cook Time: 2–2½ hours

Ingredients (Traditional)

  • 2½ lbs (1.1 kg) lamb neck, shoulder, or chops (bone-in preferred)

  • 2 lbs (900 g) floury potatoes (Russet or Maris Piper)

  • 2 large yellow onions, sliced

  • 4 cups (950 ml) water or light lamb stock

  • 1½ tsp salt (adjust to taste)

  • 1 tsp freshly ground black pepper

  • 1 tbsp fresh parsley, finely chopped (optional garnish)

Instructions

  1. Prepare the lamb

    • Trim excess fat but keep some for flavor.

    • Cut into large chunks if not already portioned.

  2. Layer the stew

    • Place a layer of sliced potatoes at the bottom of a heavy pot or Dutch oven.

    • Add a layer of onions.

    • Add lamb pieces.

    • Season lightly with salt and pepper.

    • Repeat layers, finishing with potatoes on top.

  3. Add liquid

    • Pour in water or stock until it just reaches the top layer (do not fully submerge).

  4. Cook slowly

    • Bring to a gentle boil, then immediately reduce to a low simmer.

    • Cover and cook for 2–2½ hours, stirring very gently once or twice.

  5. Finish

    • Taste and adjust seasoning.

    • Sprinkle with parsley before serving if desired.

Chef’s Notes

  • Bone-in lamb adds collagen, which naturally thickens the broth.

  • Potatoes partially break down, creating a silky texture without flour.

  • The stew should never boil hard—gentle heat is essential.

Tips for Best Results

  • 🥔 Use floury potatoes; waxy ones won’t break down properly.

  • 🥩 Older-style cuts (neck, shoulder) give deeper flavor than lean meat.

  • ⏳ This stew tastes even better the next day.

  • ❄️ Skim excess fat after chilling for a cleaner broth.

Nutritional Information (Per Serving – Approximate)

  • Calories: 420 kcal

  • Protein: 32 g

  • Fat: 22 g

  • Saturated Fat: 9 g

  • Carbohydrates: 28 g

  • Fiber: 4 g

  • Sodium: 620 mg

Health Benefits

  • High protein: Supports muscle repair and satiety

  • Rich in iron & B12: Supports energy and red blood cell production

  • Collagen-rich broth: Good for joints and digestion

  • Minimal ingredients: No additives or processed components

Common Questions & Answers

Q: Can I use beef instead of lamb?

A: You can, but it won’t be authentic. Traditional Irish stew is always lamb or mutton.

Q: Why no carrots?

A: Carrots were not part of early Irish peasant cooking and were added later in modern adaptations.

Q: Can I make this in a slow cooker?

A: Yes—cook on low for 7–8 hours using the same layering method.

Q: How thick should Irish stew be?

A: Brothy but slightly silky—never gravy-thick.

Q: What should I serve with it?

A: Soda bread, brown bread, or simply on its own—it’s meant to be complete.

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