Irish peasant stew documented since the 18th century, traditionally made with lamb or mutton, potato and onion, basic and accessible ingredients from rural Ireland.
International
Irish Stew
Traditional Irish lamb stew with potatoes, authentic and comforting recipe step by step.
- Ireland
- Main course
- High protein
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Carbohydrates 34 g
- Fat 18 g
Story behind the dish
Preparation
Irish Stew is an Irish preparation with easy difficulty. Reserve about 140 minutes in total (20 for mise en place and preparation, 120 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of lamb to stew.
- Have ready: 1 kg of potatoes.
- Have ready: 3 carrots.
- Have ready: 2 onions.
- Have ready: 1 leek.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the lamb meat in a pot with oil until well sealed...
Brown the lamb meat in a pot with oil until well sealed on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the onion and leek
Add the onion and leek, sauté for 5 minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the carrot
Add the carrot, thyme and bay leaf. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover with broth
Cover with broth, cover and simmer for 1 hour. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chopped potatoes (some fall apart and thicken the stew…
Add the chopped potatoes (some break down and thicken the stew naturally) and cook for another 40-50 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust salt and pepper
Adjust with salt and pepper, remove the bay leaf and serve very hot. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Letting part of the potato melt thickens the broth naturally, without the need for flour.
- It's even better reheated the next day.
Variations
- Irish stew with Guinness (dark beer in the broth)
- Version with beef instead of lamb
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