Yeast Bread and Grandma’s Perfect Homemade Bread If you’re looking for a hearty dish to embrace the cooler months, this Irish Stew delivers comfort in every bite.
It’s even better paired with a slice of warm Yeast Bread or Grandma’s Perfect Homemade Bread, which adds a delightful contrast to the stew’s richness. These breads help soak up all the delicious flavors, making each meal feel like a cozy Irish gathering.
This recipe taps into the age-old techniques of slow cooking, creating a dish that is as rich in flavor as it is in history. Don’t be afraid to make it your own and experiment with different herbs or spices—it’s a canvas for creativity!
Why You’ll Be Hooked?
- The simplicity of this dish makes it perfect for busy evenings.
- Discovering the depth of flavor from slow-cooked lamb was a game changer.
- The Yeast Bread pairs perfectly with the stew and becomes a family favorite.
- Adjusting the ingredients to suit your preference is part of the fun!
- It’s a comforting, hearty dish that fills you up without feeling too heavy.
Irish Stew Recipe
Traditional Irish stew is a hearty, comforting dish made with tender lamb or mutton, vegetables like potatoes, carrots, onions, and leeks, and a savory beef stock. Slowly simmered in the oven, it’s a perfect meal to enjoy on chilly days, rich in flavor and tradition.
Equipment
- Large skillet
- Ladle
- Tongs
- Dutch oven or heavy-duty oven-safe pot
- Wooden spoon
- Measuring spoons
Ingredients
- 2 lbs waxy potatoes, peeled and quarted
- 2 tbsp vegetable oil, divided
- Freshly ground black pepper, to taste
- 3 cups meat stock
- 2 tbsp all-purpose flour
- 1 lb boneless lamb or mutton
- 3 cabbage leaves, thinly sliced, optional
- 1 cup coarsely chopped carrots
- 1 cup thinly sliced leeks
- 1 cup coarsely chopped onion
Instructions
- Preheat your oven to 350˚F, positioning the rack in the center.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Once hot, add half of the lamb pieces and brown them all over.
- Remove the browned lamb with tongs and place it in a large Dutch oven.
- Layer with half of the potato quarters, chopped carrots, onions, and leeks.
- Add another tablespoon of vegetable oil to the skillet and brown the remaining lamb in the same manner, then transfer it to the Dutch oven.
- Cover the lamb with the remaining potatoes, carrots, onions, and leeks.
- Stir 2 tablespoons of flour into the hot skillet to absorb any fat and juices, cooking over low heat for 3 minutes.
- Gradually add 3 cups of meat stock, stirring until the sauce thickens and is lump-free.
- Pour this sauce over the lamb and vegetables in the Dutch oven, adding any remaining stock.
- Cover tightly with a lid and transfer the pot to the oven.
- Let it cook undisturbed for 1 hour.
- Afterward, add the thinly sliced cabbage leaves, replace the lid, and cook for another hour.
- Occasionally check the stew to ensure the liquid doesn’t reduce too much; add boiling water if necessary.
- Season with salt and pepper to taste, and serve hot.
Notes
- For added flavor, try stirring in a splash of Guinness or Irish whiskey at the start of cooking.
- Fresh parsley or oregano makes a lovely garnish, adding both color and a burst of flavor.
- For a richer meal, serve the stew with crusty bread and Irish butter.
- Ensure the stew’s liquid level remains consistent, adding water if it evaporates too much during cooking.
| Nutrition | Value |
| Calories | 350kcal |
| Carbohydrates | 35g |
| Fibre | 5g |
| Fat | 18g |
| Protein | 30g |
| Cholesterol | 75g |
