Irish Stew is a lovely, warming dish made with meat and potatoes. Traditionally, the meat used was mutton. Nowadays, people replace it with lamb or beef. Once eaten only during festivals like St Patrick’s day, it is now eaten more regularly.
There are many many variants of the recipe. In fact, each family has its own recipe handed down from generations. There is a huge controversy over the addition of vegetables other than potatoes. Personally, I like to add carrots and onions and occasionally other vegetables too. The following recipe includes carrots and onions.
1 kilo of meat (traditionally lamb is used but beef is a good substitute)
650g of floury potatoes (for baking and mashing)
650g of waxy potatoes (like red skinned ones, that hold their shape after cooking)
1 kilo of carrots
Lamb stock (or beef stock if you are using beef)
½ teaspoon of fresh thyme leaves
Chopped frech chives and parsley.
- Cut the meat into large chunks.
- Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat.
- Put the two different types in separate bowls of water.
- Peel the carrots and cut into slightly smaller pieces.
- Slice the onions into thick rings.
- Put the meat in a large saucepan.
- Pour in the stock and bring to the boil. Skim off the surface regularly.
- Reduce the heat, cover and simmer gently for 10 minutes.
- Add the floury potatoes, carrots and onions.
- Season and simmer for 10 minutes, stirring occasionally.
- Add the waxy potatoes and thyme.
- Simmer until the meat is tender. This should take about 15 minutes.
- Remove from the heat, cover and leave to stand for 15 minutes at least. The stew can be made the night before and reheated on the day.
- Season and serve. And enjoy of course!