Irish Stew RecipeA traditional Irish stew recipe combines lamb, potatoes and onions into a flavorful broth. If you have time to make this recipe for stew ahead of time, it will taste even better the next day. Serve this lamb stew garnished with fresh chives and parsley and sop up the broth with Irish soda bread. It’s comfort food--plain, simple and delicious.
For Irish Stew you will need:2 pounds lamb shoulder, diced into 1 inch cubes 2 tablespoons butter or oil 4 cups beef stock 3 large potatoes, diced into ½ inch cubes 3 large carrots, diced into ½ inch cubes 16 ounce package of frozen pearl onions 2 bay leaves Salt and freshly ground pepper, to your taste Parsley and chives to garnish (optional)
In a large pot, pan-sear the lamb in the butter or oil until both sides are browned. Add stock and bay leaves to the pot, then simmer for 1 ½ hours. Add chopped vegetables and pearl onions and simmer for a further 20 minutes until vegetables are fork tender. Thicken by stirring in a roux. (See below) Garnish with parsley and chives. This recipe for Irish stew serves 4 to 6.
How to make a roux:Melt ½ cup of butter in a heavy skillet over very low heat. Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring. Stir the mixture constantly until it begins to thicken, which may take from 5 to 10 minutes. Remove from heat and continue stirring until it has cooled down so there is no risk of burning.
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