Traditional Irish Stew
How do you make traditional Irish stew? My authentic recipe using beef and lamb is below!
Servings 7 people
- 8 medium potatoes, quartered washed & peeled
- 5 carrots, chopped into coins washed & peeled
- 1 large yellow onion diced
- 4 cups beef stock
- 1 tbsp worcestershire sauce
- 1 tbsp chopped parsley
- pinch salt
- pinch of pepper
- 1/2 lb stewing beef
- 1/2 lb lamb
Optional: Savoury Dumplings
- 1 cup flour
- 1/2 cup milk
- 2 tbsp parsley finely chopped
- 2 tsp baking powder
- 1 tbsp finely chopped parsley
- 1 tbsp butter diced
Making sure meat is cut into even pieces, season with salt & pepper, then dredge with flour. On a medium to high heat, sear the meat to seal in the juices. Once every side of the meat is brown, set aside.
Quarter potatoes and place them along with the chopped carrots and onion into a large pot or dutch oven. Fill will just enough water to cover them. Bring to a boil then allow to simmer until the potatoes are just about soft enough to prick with a fork.
Add the beef stock, seared meat, worcestershire sauce and parsley. Leave to cook on a low heat for a minimum of 3 hours. I like to make my stew early in the morning and leave it cook all day long. This intensifies the flavors for the best tasting stew.
If you choose to add the dumplings, they will get added in the final hour. Sieve the dry ingredients into a bowl. Add the parsley and diced butter. Add enough mix to make a dough that comes together. It should be a bit sticky. Drop into the stew and cook for the final hour with the lid on.
Optional vegetables to add: Turnip and/or celery.
Lamb is optional but adds a nice flavor. I only use lamb in the spring when it's in season, I make my stew with just beef in the winter.
While I choose to make my stew in a pot, you can of course use a slow cooker since this is in essence a slow cooker recipe. Once the meat has been seared, set the stew on high for 30 minutes to an hour and then low for as long as needed.