If you’re looking for a heartwarming, satisfying and comforting dish, look no further than the traditional Irish stew. Regarded as Ireland’s National Dish, the traditional Irish stew is greatly loved by all. It’s a really popular dish served on St Patrick’s Day, but I say it’s too yummy to be restricted to a few days of the year. Treat yourself to it when you need a dish to derive warmth and comfort from.
Irish stew used to be made traditionally with mutton (older sheep), but these days, it’s often made with lamb. Some may regard this as a waste but the flavor of the lamb is awesome and absolutely worth it.
Although there’s a bit of a controversy over whether a perfect Irish stew should contain other vegetables aside potatoes, onions, leeks and carrots were also used in this recipe. This is because they add more nutrients and flavor to the stew. By and by, the choice is definitely yours – whatever you decide will come out just great!
Just like every other casseroles and stews, the taste of the Irish stew is enhanced by making it a day before. Since it contains a lot of vegetables already, more shouldn’t be needed. A good French baguette will be lovely though to soak up all that delicious gravy.
If you enjoy anything Irish, then you don’t want to miss these delicious Irish Champ recipes.
Total time: 2hours 40minutes (Prep time: 20mins, Cook time: 2hours 20mins)
Ingredients For Traditional Irish Stew Recipe
- Mutton/lamb cutlets (boneless, cut into 2-inch chunks) – 1 pound
- Potatoes (peeled, cut into quarters) – 2 pounds
- Plain flour – 2 tablespoons
- Carrots ( roughly chopped) – 1 cup
- Onions (roughly chopped) – 1 cup
- Leeks ( clean and finely chopped) – 1 cup
- Cabbage leaves (thinly sliced) – 2-3
- Vegetable oil – 2 tablespoons
- Dark beef stock – 11/2 pints
- Salt – to taste
- Pepper – to taste
How To Make Traditional Irish Stew
- Pre-heat the oven to 350°F.
- Heat 1 tablespoon of oil in a large frying pan till it’s hot (not smoking hot), add half of the mutton/lamb chunks and cook till brown all over by turning it in the hot oil.
- Remove the lambs (tongs are perfect for this) and place in a casserole. Cover with half of the potatoes, leeks, onions and carrots.
- Repeat the process in step 3 for the remaining lamb chunks and add to the casserole. Cover with the remaining potatoes, onions, leeks and carrots.
- Stir in the flour into the frying pan. Continue to stir till it soaks up all the oil and juice. Cook on low heat for about 3 minutes. Then, add the dark beef stock a ladle at a time till it gives you a thick, lump-free sauce.
- Pour the sauce over the lamb and vegetables. Add the remaining beef stock to the casserole and cover with a tight fitting lid. Place in the oven and cook for 1 hour.
- After the first hour, add cabbage and cook for another hour. Check from time to time. If you notice the stock reducing too much, add boiling water. Make sure the meat and vegetables is covered with liquid at all times.
- If at the end the sauce turns out to be too runny, cook with the lid open for a little longer. Season to taste with salt and pepper. Serve hot and enjoy!
- Calories – 966
- Protein – 52g
- Carbohydrates – 125g
- Fat – 33g
- Cholesterol – 106mg