Irish Stew
A simple, hearty dish that warms the soul and gets better the next day, made with tender meat, potatoes, and vegetables simmered to perfection.
Ingredients
Meat
- 2 pounds lamb shoulder pieces or beef chuck
Vegetables
- 2 pounds floury potatoes like Russet or Maris Piper
- 2 large onions, sliced
- 4 pieces carrots, chunky slices
- 2 stalks celery, optional
- 3 cloves garlic, minced
Liquid
- 4-6 cups beef or chicken broth
Herbs and seasonings
- 1 thyme (fresh or dried)
- 1 bay leaf
- 1 tablespoon parsley, chopped
- salt and black pepper to taste
- 1 pinch smoked paprika, optional
Thickener
- 1 spoon flour, optional, tossed with the meat
Instructions
Preparation
- Pat the meat dry and season it with salt and pepper.
- Brown the meat in batches in a hot pot to enhance flavor.
- Once browned, remove the meat and cook the sliced onions in the same pot for a few minutes, scraping any browned bits.
- Layer the bottom of the pot with potatoes, followed by carrots and then the meat.
- Add broth, thyme, bay leaf, and garlic. Bring to a gentle simmer.
- Simmer for about 2 hours until the meat is tender and the flavors are well combined.
- Adjust seasoning towards the end and add parsley just before serving.
Notes
Stew improves in flavor after resting overnight. Can be reheated gently to avoid mushy potatoes. Experiment with different cuts of meat and vegetable additions for variety.