Description

Irish Stew is a hearty and comforting dish, perfect for chilly days or when you’re craving something wholesome. This traditional recipe features tender meat, potatoes, carrots, and onions, simmered in a flavorful broth. It’s simple to prepare yet packed with flavor, making it a family favorite for generations.

Ingredients

Scale

For the Stew:

2 lbs lamb or beef stew meat, cut into chunks

2 tablespoons all-purpose flour

2 tablespoons olive oil or butter

1 large onion, diced

3 large carrots, peeled and sliced into chunks

4 medium potatoes, peeled and quartered

2 celery stalks, sliced

3 cups beef or chicken broth

1 cup water

1 teaspoon fresh thyme (or 1/2 teaspoon dried)

1 teaspoon fresh rosemary (or 1/2 teaspoon dried)

1 bay leaf

Salt and black pepper, to taste

For Garnish:

Fresh parsley, chopped

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Instructions

Step 1: Prepare the Meat

Pat the meat dry with paper towels and season with salt and pepper. Toss with flour to coat evenly.
Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Brown the meat in batches, ensuring a good sear on all sides. Remove and set aside.

Step 2: Sauté the Vegetables
3. In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the onions are softened.

Step 3: Build the Stew
4. Return the browned meat to the pot. Add the potatoes, broth, water, thyme, rosemary, and bay leaf. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the meat is tender and the flavors are well blended.

Step 4: Adjust and Serve
6. Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
7. Garnish with fresh parsley and serve hot with crusty bread or soda bread.

Notes

Choose the Right Meat: Lamb is traditional, but beef works beautifully too. Use meat with some marbling for extra flavor.
Low and Slow: Allowing the stew to simmer gently ensures tender meat and rich flavors.
Thickening the Broth: For a thicker stew, mash a few potato chunks into the broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Prep Time: 15 minutes
Cook Time: 2 hours
Cuisine: American