Irish stew is Ireland’s national dish. It used to be made with mutton, but now it is usually made with lamb. The debate rages over whether vegetables other than potatoes should be added to the stew; onions, leeks, and carrots provide extra flavour and nutrition as well.
Traditionally, Irish stew is eaten on St Patrick’s Day and Samhain. It is, however, too good to not eat all the time. It’s Ireland’s national dish, after all.
Ingredients
. 2 tbsp vegetable oil
• 1 lb/500g mutton or lamb cutlets (bone removed) cut into 2″/5cm chunks
• 2lb/ 1 kg potatoes, peeled and cut into quarters
• 1 cup/115g onion, roughly chopped
• 1 cup/ 100g leeks, cleaned and finely sliced
• 1 cup/170g carrots, roughly chopped
• 1½ pints / 750 ml dark beef stock
• 2 or 3 cabbage leaves, thinly sliced (optional)
• Salt and Pepper”
Great Irish stew is about superb ingredients, all that rain gives us brilliant pasture for meat and vegetables, simplicity and long proper cooking.
You are using beef. No! Drop it and walk away. Irish stew is all about the lamb.
You are using diced lamb. Again, no. Lamb chops. You need those lovely bones to give your stew extra flavour. Alternatively, a good flavour, some cut that tastes better with long cooking, like neck, will do well too.
Direction:
- Brown the lamb chops over medium heat in the dripping or some oil, and put to the side.
- Sauté the carrots and onions in the fat leftover from frying the meat.
- Return the lamb to the pot with the thyme and cover it with water or stock before leaving it to boil for an hour or so.
- Add the potatoes and continue to boil until soft.
- Season to taste and serve with the parsley on top.