Irish stew recipes will be favorites with your family and friends. When the weather starts getting brisk, bring out the cooking pot and get busy! There are many variations on this traditional Irish recipe, so have fun experimenting.
Here is a simple traditional Irish stew recipe using lamb or rib chops. You can even substitute beef if you'd like.
2 pounds boned lamb or 3 pounds rib chops
2 ½ pounds potatoes
2-3 large onions
Salt and pepper
3 minced garlic cloves
1 tablespoon dried thyme
2 cups water
Chopped parsley for garnish
Peel and slice the potatoes and onions.
Trim the meat and leave a little fat on it.
Season the meat and vegetables with the garlic, thyme, salt and pepper.
Layer (starting and finishing with the potatoes) the potatoes, meat and onions in a large casserole or saucepan.
Add the water and cover.
Either simmer on very low heat on the stovetop for 2 or 2 ½ hours or cook in a 275 degree Fahrenheit oven for 2-2 ½ hours.
Shake the pot or casserole dish periodically to prevent the potatoes from sticking to the bottom. Add water if the liquid is starting to dry out. The liquid in the finished stew should thicken from the potatoes. Brown the top potato layer under a broiler and sprinkle chopped parsley on the dish before serving. Serves 4-6 lucky people.
Here is another of the Irish stew recipes you may want to try. This one is a beef stew and uses Guinness beer and wine for flavor.
Irish Beef Stew
1 ½ pounds stew beef, cut into pieces of about 1 inch
¼ cup olive oil
6 cups beef broth
1 cup nice red wine (serve the rest with the meal)
1 cup Guinness beer (drink the rest while making the stew)
4 minced garlic cloves
2 tablespoons tomato paste
¼ cup tomato sauce
1 tablespoon brown sugar
1 tablespoon thyme
1 tablespoon Worcestershire sauce
4 bay leaves
½ stick of butter (4 tablespoons)
8 cups peeled and cut-up potatoes (about ½ inch cubes; about 4 pounds of potatoes)
1 large sweet, chopped, onion
3 cups peeled and cut-up carrots (about ½ inch pieces)
Salt and Pepper
Chopped parsley for garnish
Heat olive oil in large, heavy pot at medium high heat. Add beef and brown on all sides, for about 5 minutes. Add garlic and stir for about 1 minute. Add Guinness, wine, tomato paste, tomato sauce, brown sugar, thyme, Worcestershire sauce, bay leaves and beef broth. Stir and bring to a boil. Cover and simmer at medium low heat for about 1 hour. Stir periodically.
While the beef is cooking, put the butter in another large, heavy pot at medium heat. Add the onions, carrots and potatoes. Stir vegetables and sauté for about 20 minutes. Set this pot aside until the beef is finished cooking for an hour.
Now add the vegetables to the beef mixture. Simmer uncovered for about 45 minutes until the beef and vegetables are tender. Take out the bay leaves and discard. Take most of the fat off the mixture and discard.
Put the stew in a serving bowl and garnish with parsley. Serve with warm bread for a tasty feast!
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