Irish stew is a classic dish that’s perfect for anyone wanting to dive into cooking without getting overwhelmed.
It’s a hearty, comforting meal made mainly with lamb, potatoes, onions, and carrots.
I’m going to show you how to make this traditional stew step by step.
The beauty of Irish stew is its simplicity and the forgiving nature of the cooking process.
You don’t need fancy ingredients or techniques, just some basic chopping and simmering.
This guide is tailored for beginners, breaking down each part of the recipe in an easy-to-follow manner.
Irish Stew
Irish stew is a classic comfort food, perfect for a cozy night in.
It’s a hearty stew traditionally made with lamb or beef, simmered with vegetables in a rich broth.
This recipe is a great introduction to cooking, with simple steps and delicious results.
What you’ll need:
Ingredients:
- 1 kg lamb or beef stew meat, cut into 2.5cm chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups beef stock
- 1 bay leaf
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 500g potatoes, peeled and chopped
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Utensils:
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
Step-by-step guide:
Brown the meat: Heat the olive oil in your pot or Dutch oven over medium-high heat.
Add the lamb or beef in batches and brown well on all sides. This step adds flavour to the stew.
Remove the browned meat from the pot and set aside.
Sauté the vegetables: In the same pot, add the chopped onion and carrots. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Deglaze the pan: Add the tomato paste to the pot and stir it into the vegetables, scraping up any browned bits from the bottom.
This deglazes the pan and adds richness to the stew.
Add the liquids and herbs: Pour in the beef stock, bay leaf, and thyme sprigs. Bring to a simmer, then return the browned meat to the pot.
Simmer until tender: Reduce heat to low, cover the pot, and simmer for 1-1.5 hours, or until the meat is tender.
Add the potatoes: Once the meat is tender, add the chopped potatoes to the pot.
Increase heat to medium and simmer for another 20-25 minutes, or until the potatoes are cooked through.
Season and serve: Season the stew with salt and freshly ground black pepper to taste.
Garnish with chopped fresh parsley (optional) and serve hot with crusty bread.
Tips for beginners:
Don’t overcrowd the pan: When browning the meat, do it in batches to avoid overcrowding the pan.
This ensures even browning and prevents the meat from stewing instead of searing.
Use good quality beef stock: The beef stock is a key flavour component in the stew, so choose a good quality store-bought option or make your own for an extra flavour boost.
Adjust the vegetables: You can add other vegetables to your stew, such as turnips, parsnips, or peas.
Just be sure to adjust the cooking time accordingly.
Leftovers: Irish stew tastes even better the next day!
Store leftovers in an airtight container in the fridge for up to 3 days.
This recipe is a great way to learn the basics of cooking a stew. With a few simple steps, you can create a hearty and flavourful meal that everyone will enjoy.
So grab your ingredients, follow the recipe, and get ready to experience a taste of Ireland!