Irish Stew
March 4, 2024
Few dishes embody the warmth and comfort of Irish cuisine quite like Irish stew. With its tender chunks of meat, hearty vegetables, and rich broth, this traditional dish has been a staple of Irish cooking for generations. In this blog post, we’ll explore the history of Irish stew and share a classic recipe that will transport you straight to the Emerald Isle, no matter where you are.
The History of Irish Stew: Irish stew has humble origins, rooted in the rural kitchens of Ireland where resourcefulness and simplicity were valued virtues. Traditionally made with inexpensive cuts of lamb or mutton, potatoes, onions, and carrots, Irish stew was a nourishing and satisfying meal for hardworking farmers and laborers. Over time, variations of the dish emerged, but the essence of Irish stew remains the same: a comforting and hearty one-pot meal that warms the body and soul.Irish stew is more than just a meal—it’s a taste of Ireland’s rich culinary heritage and a reminder of the simple pleasures of home-cooked comfort food. Whether you’re celebrating St. Patrick’s Day or simply craving a hearty and satisfying meal, this classic recipe is sure to hit the spot. So gather your ingredients, fire up the stove, and let the aroma of simmering stew fill your kitchen with the unmistakable scent of Ireland. Sláinte!
Persons
6
Serving Size
1 cup
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours, 30 minutes
Notes
Serve the Irish stew hot, with crusty bread or soda bread on the side for dipping and soaking up the delicious broth.
Ingredients
- 2 pounds lamb shoulder, trimmed of excess fat and cut into chunks (you can also use beef or mutton)
- 4 large potatoes, peeled and cut into chunks
- 3 large carrots, peeled and sliced
- 2 onions, peeled and chopped
- 4 cups beef or vegetable broth
- 2 tablespoons tomato paste
- 2 bay leaves
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat a small amount of oil over medium-high heat. Add the lamb chunks in batches and brown them on all sides. Remove the lamb from the pot and set it aside.
- In the same pot, add the chopped onions and cook until softened, about 5 minutes. Return the browned lamb to the pot.
- Add the potatoes, carrots, beef or vegetable broth, tomato paste, and bay leaves to the pot. Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for 1 1/2 to 2 hours, or until the meat is tender and the vegetables are cooked through.
- Once the stew is ready, taste and adjust the seasoning as needed. Remove the bay leaves from the pot.
- Ladle the Irish stew into bowls and garnish with chopped fresh parsley for a pop of color and flavor.
Nutrition Facts
Irish Stew
Serves: 6
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 275 | |
| % Daily Value* | ||
| Total Fat 13g | 20% | |
| Saturated Fat 5g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 50mg | 16.7% | |
| Sodium 700mg | 29.2% | |
| Total Carbohydrate 23g | 7.7% | |
| Dietary Fiber 4g | 16% | |
| Sugars 4g | ||
| Protein 16g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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