Contrary to popular belief, Irish food isn't all soda bread and corned beef and cabbage. There's much more to the food of this storied green island, including one of the oldest and most widespread dishes: Irish stew.
If you're not familiar with this stew, don't worry. We outlined everything you need to know, including what it is and how to make it taste great, step by step.
What Is Irish Stew?
Irish stew is similar to beef stew; both stews are thick and hearty. However, Irish stew is traditionally made with lamb or mutton instead of beef. Meat and vegetables take up most of the space, so the consistency is very thick and not watery.
It's less of a stew and more of a solid dish with a little broth that has chicken soup vibes: the simple, homey goodness that makes homemade soups and stews great. For the best-tasting Irish stew, flexibility is key. Don't fret about lacking a key ingredient. If you don't have lamb, beef works. If you have a bunch of carrots and want to chop some in, go for it.
What's in Traditional Irish Stew
Irish stew has tons of versions. Like chili, recipes can vary from cook to cook, family to family, and place to place. In your typical Irish stew, there are a few ingredients: meat, root vegetables, chopped herbs, and minimal spicing (salt and pepper).
Tips to Make the Stew Taste Better
The key to making a good Irish stew is understanding its simple nature. In its most basic form, throw your chopped ingredients into a pot, cover them with water, turn on the heat, and wait for them to soften. Here are some other key points to consider.
Opt for Grass-fed Meat and Sear It
Because an Irish stew is so forgiving (and there are no pungent spices for heavily editing flavors), quality ingredients shine. If you're using lamb, go grass-fed. This better replicates the lamb eaten in Ireland.
You can get packages of grass-fed lamb stew meat, already cubed, for roughly $11 a pound. Lamb tinges stew with a more iron-like flavor than beef, helping its balance. But in a pinch, beef will do. Cuts of either will tenderize as they simmer.
If you want to build another layer while cooking on the stovetop, give the meat you choose a quick sear. Browning it in some butter will give the whole stew more depth. Note, too, that this will allow your stew to be ready faster.
Add Double the Fresh Veggies
For every one part of cubed meat, use one to two parts of vegetables. A basic Irish stew doesn't need more than one big-ticket vegetable, like potatoes. But you can add carrots, celery, cabbage, or whatever you like.
The potatoes can be any kind of potato. Russets work great, as do farmers' market potatoes or whatever you grow in your garden. Again, because the soup is simple, using fresh ingredients goes a long way. Slice potatoes into coins with some thickness, up to half an inch or so—that way, they aren't so thin they turn to mush in the simmering.
If you have onions on hand, toss them in. Onions help coax flavor into balance. They provide a soft depth and a touch of aromatic warmth. Use about one part chopped onion for every two parts of meat.
Simple Irish Stew Recipe
If you're looking for the most minimal method, here's all you need to do:
- Put your cubed lamb, sliced potatoes, chopped onions, and a generous handful of chopped parsley into your pot.
- Add salt and pepper and cover the ingredients with water.
- Set your heat to medium or medium-low. Adjust the heat until the stew steadies to a simmer.
- Let simmer for an hour or two.
- Add more water when the liquid sinks below the solid ingredients.
- Taste and add salt and pepper as needed.
Alternative Slow Cooker Method
You can also make Irish stew in a slow cooker and simmer all day without any fuss. First, brown the meat in a skillet then add it to your slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
