RCI-SP.004.0181.002
Irish Stew
Irish Stew is a traditional Irish dish made from lamb or mutton as well as potatoes, onions and parsley. It originated in Ireland but appears in cookbooks all over Europe, including in Escoffier's Guide Culinaire.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- lamb or mutton2 poundsexcess fat removed and cut in 1-inch cubes
- 3 cups
- 1½ teaspoons
- ½ teaspoon
- ⅛ teaspoon
- carrots1¼ cupspeeled and cut in 1-inch lengths
- peeled medium-sized onions4 unitpeeled and quartered
- white potatoes4 unitpeeled and sliced thick
- 3 tablespoons
- 3 tablespoons
Method
1
Cut the lamb or mutton into large chunks and season generously with salt and black pepper, then lightly coat the pieces in flour, shaking off any excess.
10 minutes
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the floured meat in batches until golden on all sides, then set aside.
12 minutes
3
In the same pot, add the roughly chopped onions and sauté until softened and lightly golden, scraping up any browned bits from the bottom of the pan.
5 minutes
4
Return the browned meat to the pot and pour in enough boiling water to just cover the ingredients, then add a pinch of sugar and stir to combine.
3 minutes
5
Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer slowly to begin tenderizing the meat.
60 minutes
6
Add the peeled and roughly chopped carrots and white potatoes to the pot, ensuring they are partially submerged in the broth, and season again with salt and pepper.
5 minutes
7
Continue to simmer the stew on low heat, covered, until the meat is completely tender and the vegetables are cooked through and beginning to break down slightly to thicken the broth.
60 minutes
8
Taste and adjust seasoning with salt and black pepper as needed, then ladle into bowls and garnish generously with freshly chopped parsley before serving.
3 minutes