Deliciously evocative of fireside dining in a cozy cottage set against a misty wet landscape, Irish stew is truly a cold weather mainstay. Essentially, this dish consists of tender lamb simmered with potatoes and carrots, but there is pure alchemy at work in the broth. The end result is rich, hearty, and tremendously comforting. My version is based on a recipe I stumbled upon years ago titled "Liam Neeson's 'Glens of Antrim' Irish Stew." I don't know whether that recipe was actually Liam's or really came from the Glens, but either way, it is sublime. (And if I may speak directly to our dear Mr. Neeson for just a moment...I have a very particular bowl of stew, and you're welcome to stop in for dinner should you ever happen to be in my neighborhood.)
Irish stew is wonderful throughout the cold months, and it is always on my table around St. Patrick's Day. It pairs perfectly with freshly baked Irish soda bread slathered with heaps of good butter. And for something sweet to follow, a glass of homemade Irish cream is lovely.
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Ingredients for Irish Stew
- unsalted butter
- lamb
- onion
- fresh fennel bulb (optional)
- tomato paste
- sugar
- all purpose flour
- guinness
- beef stock
- carrots
- waxy potatoes, yellow or white
- fresh rosemary
- bay leaf
- fresh flat leaf parsley
- kosher salt
- freshly ground black pepper
See recipe card for quantities.
Instructions
Begin by preparing the vegetables (and the lamb, if not already trimmed and cut into stew-sized pieces). This includes chopping the onion, mincing the fennel bulb (if using), and cutting the carrots into large chunks. (Leave the small potatoes whole.) Set the vegetables aside.
Next place a large dutch oven over medium heat and add about half of the butter. When it is melted, begin browning the meat in batches without crowding the pan. (This will require at least two batches.) Be sure to season the meat with salt and pepper as you add it to the pot. Set the browned meat aside.
Then add the chopped onion and minced fennel (if using) to the pot and sauté until the onion begins to look translucent, about 5 minutes.
Next add the tomato paste and sugar. Stir and cook this mixture for about a minute more.
Return the meat to the pot and sprinkle over the flour. Stir and cook for about 2 or 3 minutes more.
Then add the Guinness and stir to loosen the brown bits in the bottom of the pot before adding the beef broth (or water and bouillon). Bring the mixture to a boil and then reduce the heat to a simmer.
Using a piece of butcher's twine, tie the rosemary, bay leaf, and parsley into a little bundle to make a bouquet garni.
Next add the potatoes and carrots.
Finally, add the bouquet garni and tie the loose end of the butcher's twine loosely around one of the pot handles before pressing the herbs down into the stew.
Then simmer the stew for about 1½ to 2 hours (uncovered) or until the lamb is tender and a fork slides easily into the potatoes and carrots. Remove the bouquet garni. Taste the stew for seasoning and add salt and pepper as necessary.
Serve the stew garnished with a bright green sprinkle of chopped flat leaf parsley.
Hint: The addition of fennel here is a little tip that I picked up from a dear Irish friend. It is completely optional, and this stew is plenty delicious without it...but the fennel does seem to add a delicate bit of sweetness that I have come to adore.
Substitutions
- Lamb - beef also works here instead of lamb (I recommend pieces of chuck roast)
- Guinness - a large glass of red wine can be substituted for the Guinness
- Rosemary - fresh thyme is a fine substitution for the rosemary, if you prefer
Serving Recommendations
- To Accompany - Irish soda bread with heaps of good butter (Kerrygold of course)
- To Drink - a pint of Guinness (or your favorite stout beer) or a glass of red wine...choose a good Bourdeaux, Cabernet Sauvignon, or Pinot Noir
- For Dessert - a chocolate whiskey tart, Irish lace cookies, or a glass of Irish cream
Equipment
I recommend using a large dutch oven for this stew. The one pictured here is a 5.5 capacity round oven by Le Creuset.
Storage
This stew can be refrigerated for up to 3 or 4 days.
Top tip
The length of time indicated here for simmering should be considered a guideline rather than a hard and fast rule. Various factors like the specific size of your lamb pieces will impact the actual cooking time for your stew, so it's always a good idea to begin checking the meat for doneness about two thirds of the way through cooking. (This stew can certainly be overcooked if allowed to simmer too long.)
📖 Recipe
Irish Stew
Equipment
- large dutch oven or other heavy pot
Ingredients
- 4 tablespoons unsalted butter
- 2 to 3 pounds leg of lamb cut into stew-sized pieces
- 1 large onion chopped
- 2 tablespoons fresh fennel (optional) minced
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 tablespoons all purpose flour
- 1 can guinness
- 4 cups beef stock
- 4 or 5 medium carrots cut into large pieces
- 1½ pounds small waxy potatoes (yellow or white) as small as you can find and left whole
- 1 sprig rosemary
- 1 dried bay leaf
- few sprigs flat leaf parsley
- kosher salt
- freshly ground black pepper
Instructions
- Place a large dutch oven over medium heat. Add about half of the butter, and when it is melted, begin browning the meat without crowding the pan. (This will require at least two batches.) Be sure to season the meat with salt and pepper as you add it to the pot. Set the browned meat aside.
- Add the chopped onion and minced fennel (if using) to the pot. Saute until the onion begins to look translucent, about 5 minutes.
- Add the tomato paste and sugar. Stir and cook for about a minute more.
- Return the meat to the pot and sprinkle over the flour. Stir and cook for about 2 or 3 minutes more.
- Add the Guinness and stir to loosen the brown bits in the bottom of the pot before adding the beef broth (or water and bouillon.) Bring the mixture to a boil and then reduce the heat to a simmer.
- Using a piece of butcher's twine, tie the rosemary, bay leaf, and parsley into a little bundle to make a bouquet garni.
- Add the potatoes, carrots, and the bouquet garni. (Tie the loose end of the butcher's twine loosely around one of the pot handles before pressing the bouquet garni down into the stew.)
- Simmer the stew for about 1½ to 2 hours (uncovered) or until the lamb is tender and a fork slides easily into the potatoes and carrots. Then remove the bouquet garni. Taste the stew for seasoning and add salt and pepper as necessary.
- Serve the stew garnished with a sprinkle of chopped flat leaf parsley.
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