Irish stew is perhaps one of the most favorite of all traditional Irish meals. It is both nourishing and filling, and is just the thing to warm your family up. It can be made with either steak, bacon, lamb, or mutton (older lamb and a little tougher). There is actually much controversy surrounding Irish stew. The type of meat that should be used is one point of contention, as is the vegetables that should be added. Some swear that adding Guinness is appropriate, some purists are aghast at that thought!
If you visit Ireland, you’ll find as many ways to make this stew as there are families. There is no “proper” way, as recipes have a habit of evolving, and changing with time and tastes. This is also a dish that is somewhat aimed at using whatever ingredients you happen to have lying around. However, we are sure that you’ll enjoy this recipe – feel free to experiment too! This will make approximately six servings.
Ingredients:
2 lbs of chosen meat [round steak, bacon (no, not the breakfast kind), boned lamb, or boned mutton]
6 Large potatoes (peel, wash and cut into hearty cubes)
4 Large onions (peel and cut into wedges)
6 Large carrots (peel, wash and cut into hearty slices)
2 Cups of fresh water
1 Sprig of parsley (chopped and only if desired)
1 Sprig of parsley (chopped and only if desired)
2 tbsp. flour
Salt & pepper (to taste)
2 tbsp vegetable oil
Directions:
- Add oil to a large saucepan (that has a lid) and heat. Sauté onions in it for a few minutes.
- Add the rest of the vegetables and cook for a few minutes.
- Add all of the water and season to taste with salt and pepper. If any foam forms, skim it off.
- Bring entire mixture to a boil momentarily.
- Reduce heat to low and simmer for 2 1/2 hours with mutton, or 1 1/2 hours will all other meats.
- Approximately 30 minutes before serving, mix the flour in a little water and stir it into the stew. This will thicken it further. You can skip this step if desired.
