Irish stew is one of the recipes that’s been reinvented so many times over the years that not many people realise what a true Irish stew is.
Step away from the Guinness
First of all, the meat of choice for Irish stew is lamb, not beef, and whole lamb chops with the bone in at that. None of this minced nonsense. And if you ever come across an Irish stew with beef and Guinness, politely explain to your chef that this is, in fact, a beef casserole. Guinness is for drinking, leave it in the glass.
Simple and wholesome
Irish stew is one of those meals that soothes the soul. There’s nothing quite like a steaming bowl on a Winter’s day mopped up with some traditional soda bread.
It has healing properties too don’t you know? When you cook with the lamb chops (bone in), and slow cook it, all the goodness from the bone marrow goes into the stew adding the most delicious flavour. It also boosts the immune system which is probably why it is so popular in wet and rainy Ireland where the common cold is a familiar old friend.
This recipe is slow-cooked for 90 minutes to allow the bone juices to fully absorb into the stew. Delicious!
Let me know in the comments if you loved this Irish stew it or loathed it!
Ingredients (serves 4)
- 1.5kg bone-in lamb chops
- 1kg of potatoes (I prefer Maris Piper), cut into large chunks
- 1kg carrots, roughly chopped
- Four onions, quartered
- Salt and pepper to season
- Rendered fat from the lamb chops
- Heat a little oil in a frying pan over a medium heat. Brown the lamb chops then set aside, saving the meat juices
- In a large saucepan, fry the onions, carrots in the leftover meat juices. Once softened, add the lamb chops and cover with water or lamb stock. Boil for approx. 60 mins.
- Add the potatoes and bring back to the boil then simmer until the potatoes are soft. Season to taste and serve.