Irish stew recipe

Irish Stew recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a hearty and comforting dish? Look no further than this traditional Irish stew recipe. Packed with tender chunks of meat, potatoes, and vegetables, this stew is the epitome of comfort food. The long, slow cooking process allows the flavors to meld together, resulting in a rich and flavorful dish that is perfect for chilly evenings. Whether you're celebrating St. Patrick's Day or simply craving a delicious meal, this Irish stew recipe is sure to satisfy your taste buds.

Keywords: Irish stew, comfort food, traditional recipe, tender meat, potatoes and vegetables.

Irish stew recipe details

Irish stew recipe, recipe Rating: 4.4
Number of votes:96

Ingredients

2 to 3 pounds of boneless neck, breast, or shoulder of mutton or lamb cut into 1-inch cubes (cheaper cuts can be used, such as middle neck or scrag end of neck prepared into cutlets or pieces)

4 large onions, peeled and cut into 1/4-inch slices

6 medium-sized peeled potatoes, cut crosswise into 1/4-inch slices

Salt and pepper

1/4 teaspoon thyme

Cold water

Instructions:

Line the bottom of a stewpan or casserole with a layer of pieces of meat; season with salt, pepper, and thyme. Cover with onion slices and potatoes and repeat this operation in layers until all the ingredients are used up, finishing with a layer of potatoes.

Pour in enough water to just cover the potatoes. Bring the stew to a boil over high heat, then reduce the heat to its lowest possible point and cover with lid tightly. Simmer for 1-1/2 to 2 hours, shaking the pot from time to time to stop burning.

If you prefer, you may cook the stew in a preheated 350-degree oven instead of on top of the stove. In this event, bring the casserole to a boil on top of the stove before placing it in the lower half of the oven.

Traditionally, Irish stew is accompanied by pickled red cabbage.

Serves: 4 to 6