Irish Stew My Way Recipes

TRADITIONAL IRISH STEW

Traditional Irish Stew image

A traditional Irish stew is the backbone of Irish food. It is a delicious, hearty, and filling recipe of mutton and potatoes along with vegetables.

Provided by Elaine Lemm

Categories Dinner Entree

Time 2h40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil, divided
1 pound mutton or lamb cutlets, bones removed, cut into 2-inch/5-centimeter chunks
2 pounds potatoes, peeled and cut into quarters
1 cup onion, roughly chopped
1 cup leeks, cleaned and finely sliced
1 cup carrots, roughly chopped
2 tablespoons plain flour
1 1/2 pints dark beef stock
Optional: 2 or 3 cabbage leaves, thinly sliced
Salt, to taste
Pepper, to taste

Steps:

Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.

Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Cholesterol 96 mg, Fiber 9 g, Protein 35 g, SaturatedFat 9 g, Sodium 1073 mg, Sugar 9 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g

IRISH STEW

Irish Stew image

Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!

Provided by Ita

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 2h

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
½ teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary
1 cup coarsely chopped leeks
1 tablespoon chopped fresh parsley for garnish

Steps:

Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Nutrition Facts : Calories 608.5 calories, Carbohydrate 43.4 g, Cholesterol 108.9 mg, Fat 35.1 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 14.4 g, Sodium 325.2 mg, Sugar 5.3 g

IRISH STEW

Irish Stew image

This is traditional Irish peasant fare, full of ingredients that were readily available. Irish Stew is typically a "white" stew, which means that the meat is never browned beforehand. From Classic International Recipes.

Provided by breezermom

Categories Stew

Time 1h31m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless lamb, cut into 3/4 inch pieces (common in the US to substitute beef)
4 cups beef broth
2 medium onions, cut into wedges
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
4 medium potatoes, peeled and quartered...large bite sizes (1 1/2 pounds)
6 medium carrots, sliced 1/2 inch thick
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried basil, crushed
1/2 cup cold water
1/4 cup all-purpose flour
snipped parsley, to garnish

Steps:

In a large Dutch oven combine the lamb, beef broth, onions, salt, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 45 minutes.
Skim off the fat. Add the potatoes, carrots, thyme, and basil. Cover and simmer for 30 to 35 minutes more or until the vegetables are tender. Remove the bay leaf and discard.
Combine the cold water and the flour. Stir into the stew. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.
Sprinkle each serving with snipped parsley.

Nutrition Facts : Calories 381.7, Fat 17.1, SaturatedFat 7.4, Cholesterol 54.4, Sodium 1273.3, Carbohydrate 38.3, Fiber 5.7, Sugar 5.6, Protein 19

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