Irish Stew Recipe
This Irish stew recipe is so sensational, and although Grandma’s recipe calls for lamb, I am not a big lamb eater so I normally substitute boneless pot roast for the lamb in the Irish stew recipe.
The texture because of the meat substitute may be slightly different, but I do not think you will notice once it is completed.
The Difference Between Irish Stew and Beef Stew
There is a difference between an Irish Stew recipe and a Brown Stew. An Irish Stew is made with mutton and vegetables and should be pale with a vegetable broth-type consistency.
The brown Stew is made with beef. The beef is cubed, coated in flour, and then seared on the outside until the meat is brown.
I simply love all of the vegetables I use in this recipe. At times I may add additional vegetables, that I have not named here. Since I am a vegetable lover, for me the more vegetables I use in the Irish stew recipe the better.
How to store leftover Irish stew
Leftover Irish stew can easily be stored and saved for later. Simply place it in an airtight container and place it in the refrigerator for up to three days. Alternatively, you can freeze your leftover Irish stew for up to six months. If you’re looking for a quick way to enjoy delicious homemade stew, storing it is the way to go!
Irish Stew Recipe
Equipment
- 1 medium kettle with a lid
- 1 large wooden spoon
- 1 knife
- 1 small bowl
- 1 liquid measuring cup
Ingredients
- 2 lb boneless lamb shoulder cut in 1½-inch cubes
- 2 large onions peeled and quartered
- 4 medium potatoes peeled and quartered
- 2¼ tsps salt
- ⅛ tsp pepper
- 3 cups boiling water
- 1 small bay leaf
- 2 tbsps chopped parsley
- 2 large carrots peeled and cut into ½-inch slices
- ½ cup chopped celery
- ¼ cup flour
Instructions
- In a medium kettle, add the lamb, boiling water, bay leaf, pepper, and salt, and bring all of this to a boil. Turn your heat down, cover, and let it simmer for about 1 hour.
- Then you need to add the carrot, onion, celery, and the potato. Next, bring this to a boil, turn your heat down yet again, cover, and let this simmer for about 25 minutes or till your lamb and veggies are tender. Once they are tender you can now remove the bay leaf.
- In a small bowl, mix together the flour and ¼ cup of the water and continue to mix till you have a really smooth paste. No lumps, please!
- Once you have a smooth paste you can stir this mixture into the hot stew, and then add your parsley. Bring this back to a boil. Make sure to continuously stir the stew and let it continue to boil until the stew has thickened up.
Nutrition
I made this dish with grandma’s supervision at the age of 11 years old, and it turned out so great. Now that I have grown in age and knowledge, I love making this dish even more now about 60 years later.
It is still such a great dish to make, and for me pretty inexpensive. I normally have all the ingredients already, therefore it is no additional expense for me to make this sensational recipe.
This Irish stew recipe has always been a great meal to make. Add some cornbread or yeast rolls and you have a really filling meal. Try this Irish stew recipe, I believe you will love it.
Feel free after trying the recipe, to please leave a comment below and let me know your thoughts on the recipe.