This restorative, hearty one-pot Irish stew channels a simple past.
Contrary to popular belief, Irish food isn’t allsoda breadandcorned beef and cabbage.
If you’re not familiar with this stew, don’t worry.
What Is Irish Stew?
Irish stew is similar tobeef 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.
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.
Here are some other key points to consider.
If you’re using lamb, go grass-fed.
This better replicates the lamb eaten in Ireland.
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.
Browning it in some butter will give the whole stew more depth.
Note, too, that this will allow your stew to be ready faster.
A basic Irish stew doesn’t need more than one big-ticket vegetable, like potatoes.
But you could add carrots, celery, cabbage, or whatever you like.
The potatoes can beany 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.
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 partchopped onionfor every two parts of meat.
Cook on low for 6-8 hours or on high for 3-4 hours.
