A wonderful, savory, comforting stew from across the pond!
If you speak Gaelic, you might know this hearty, warming, deeply flavorful dish as “stobhach gaelach,” but for the rest of us, we just know it and love it as Irish stew. And what’s not to love about a bowl full of tender lamb, onions and garlic, simmered in a rich broth with potatoes, carrots and herbs? No wonder it’s Ireland’s national dish!
Foodie historians believe that this iconic Irish stew originated in the 17th or 18th centuries when shepherds and farmers, who had access to only a limited number of ingredients, needed something hearty, nourishing, and filling to get them through their long working days. Of course, there were potatoes—it’s Ireland!—but also onions, and it may have originally called for goat meat, which was readily available in rural areas in Ireland back then. Eventually, it evolved to use mutton or lamb. Both of these meats come from sheep: mutton from older animals, lamb from younger ones. We don’t eat a lot of mutton in the States these days, but we do love our lamb with its distinctively earthy, sweet flavor.
Like all good stews, the meat is browned on all sides first; then the vegetables and broth are added, and it cooks low and slow for two hours until the lamb is meltingly tender and the potatoes and carrots are cooked through. It’s a simple preparation with just a few ingredients, but the flavor is rich and complex, thanks to the way the meat and root vegetables absorb the deliciously savory broth.
While the Irish stew is cooking, your kitchen will fill with the most irresistible aroma. Find something to distract yourself during the two hours of cooking, so you won’t be tempted to lift the lid before it’s done. Oh, I know what you can do! Make some Irish Soda Bread because, truly, there is nothing better—or more authentic—to dip into the stew’s delicious juices.
Tips For Perfect Stew
Stew is a simple dish to cook, but there are certain things we have to do to make sure it comes out perfectly. The first and, in many ways, most important step is browning your meat. Browning not only provides great color, but the process produces that deep, meaty flavor we love in a stew. Make sure that every side of each lamb cube gets that beautiful brown crust.
When you add the onions and garlic, just cook them until the onions become translucent. Cut your potatoes and carrots all the same size to ensure even cooking. And when you add your broth, use a wooden spoon to pick up all the browned bits from the bottom of the pot (those are flavor bombs!). If the sauce is thinner than you’d like, either take the lid off and cook until the sauce has reduced, or make a slurry with one tablespoon of cornstarch and one tablespoon of the broth. Stir this back into the pot, and cook for a few more minutes until it thickens.
How To Make Ahead And Store
Cooked and cooled Irish stew will last in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Thaw the frozen stew overnight in the fridge and then heat it gently on the stovetop until piping hot.
What Kind Of Potatoes Should I Use?
Go for starchy potatoes such as russets, which will help thicken the sauce. Yukon Golds will work well, too. They tend to hold their shape a little better than russets.
Serving Suggestions
If you have a St. Patrick’s Day party, why not cast aside the traditional corned beef and cabbage and do your own thing? Put together an Irish-inspired buffet party featuring Irish stew, some Roasted Cabbage Wedges (cabbage is a staple of Irish cuisine), these beautiful Grilled Green Beans (you’re going to need something that is bright green!), a creamy dish, like this Mashed Potato Casserole, and these incredible Guinness Irish Cream Cupcakes for dessert. Erin go Bragh!
Irish Stew Recipe
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds lamb shoulder cut into 1-inch pieces
- Salt and pepper to taste
- 1 large onion chopped
- 3 cloves garlic minced
- 4 large carrots peeled and sliced
- 4 large potatoes peeled and cut into chunks
- 4 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Season the lamb pieces with salt and pepper, then add to the pot. Cook until browned on all sides.
- Add the chopped onion and minced garlic to the pot with the lamb. Cook until the onions are translucent.
- Stir in the carrots and potatoes, then pour in the beef broth. Add the dried thyme and bay leaves.
- Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for about 2 hours, or until the lamb is tender and the vegetables are cooked.
- Remove the bay leaves before serving. Adjust seasoning with salt and pepper to taste.
Leave a Comment