Enjoy this classic Irish Stew with lamb, beef, carrots, and potatoes for St. Patrick’s Day or any time! It’s easy enough for a weenight dinner.
I know I just did an Irish recipe for y’all, but I hope you’ll indulge me while I post just one more. Besides, you can never have too many good Irish choices for St. Patrick’s Day, can you?
This Irish Stew recipe is very close to the ones that we’ve had when traveling in Ireland. With one exception. In Ireland, it’s made with all lamb. At least the ones I’ve had are. However, lamb just isn’t my most favorite in stew, so I use a little for authenticity and substitute the rest with beef. Suits my American taste a little better and it’s a lot less expensive.
This stew is quite good served immediately, but if you can let it rest overnight and re-heat it the next day, it’s even more delicious!! Cook a pot of this on Thursday, wear something green, and shout “Erin go Bragh!“
Enjoy this classic Irish Stew with lamb, beef, carrots, and potatoes for St. Patrick's Day or any time! It's easy enough for a weenight dinner. Click To Tweet
How to Make Classic Irish Stew
Preheat the oven to 325 degrees.
Cut the lamb and beef into about 1-inch pieces. (Note: I use about 2/3 beef to 1/3 lamb. Can use any mixture or all of one type).
Place a large, oven-proof Dutch oven or other heavy, deep pan over medium high heat. Add one tablespoon canola oil. Add about 1/3 of the meat and sprinkle with salt and pepper. Cook until browned on all sides. Repeat until all meat has been browned, adding additional oil when needed.
While the meat browns, prepare the onions, celery, and carrots. Peel and cut the onions into large chunks. Cut the celery into about 1 1/2 inch pieces. Peel the carrots and cut into chunks.
Add a little more oil to the pan and add the prepared vegetables. Cook, stirring often, until the onion is translucent (5-6 minutes).
Return the browned meat to the pan. Add the stock and bay leaf. Bring to the boil, then remove from the heat.
Arrange the potatoes on top of the stew. Dot with the butter and sprinkle with salt and a generous amount of ground black pepper.
Cover the pan and place in the oven. Cook for about 1 1/2 hours or until the meat is tender. Remove the cover during the final 10 minutes of cooking to allow the potatoes to brown.
Serve with sliced, buttered Irish soda bread.
Enjoy!
More Stew Recipes on Never Enough Thyme:
Irish Stew Recipes from Other Bloggers:
- Irish Beef Stew from Simply Recipes
- Emerald Isle Stew from Kitchen Parade
- Irish Beef Stew and Mashed Potatoes from Lauren’s Latest
- Easy Irish Stew from Food Wishes
- Irish Stew from The Runaway Spoon
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Classic Irish Stew
Enjoy this classic Irish Stew for St. Patrick's Day or any time!
Ingredients
- 2 lbs. mixed lamb shoulder and stew beef
- Salt and pepper
- 3-4 tblsp. canola oil
- 2 medium onions
- 3 ribs celery
- 4 large carrots
- 4 cups beef stock
- 1 bay leaf
- 5 large baking potatoes, peeled and cut into 1/2” thick slices
- 6 tblsp. butter
Instructions
- Preheat the oven to 325 degrees.
- Cut the lamb and beef into about 1-inch pieces. (Note: I use about 2/3 beef to 1/3 lamb. Can use any mixture or all of one type).
- Place a large, oven-proof Dutch oven or other heavy, deep pan over medium high heat. Add one tablespoon canola oil. Add about 1/3 of the meat and sprinkle with salt and pepper. Cook until browned on all sides. Repeat until all meat has been browned, adding additional oil when needed.
- While the meat browns, prepare the onions, celery, and carrots. Peel and cut the onions into large chunks. Cut the celery into about 1 1/2 inch pieces. Peel the carrots and cut into chunks.
- Add a little more oil to the pan and add the prepared vegetables. Cook, stirring often, until the onion is translucent (5-6 minutes).
- Return the browned meat to the pan. Add the stock and bay leaf. Bring to the boil, then remove from the heat.
- Arrange the potatoes on top of the stew. Dot with the butter and sprinkle with salt and a generous amount of ground black pepper.
- Cover the pan and place in the oven. Cook for about 1 1/2 hours or until the meat is tender. Remove the cover during the final 10 minutes of cooking to allow the potatoes to brown.
- Serve with sliced, buttered Irish soda bread.
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1037 Total Fat: 45g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 25g Cholesterol: 212mg Sodium: 948mg Carbohydrates: 92g Net Carbohydrates: 0g Fiber: 11g Sugar: 10g Sugar Alcohols: 0g Protein: 68g
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Miss P says
I never thought about buttering the potatoes as they cook! Genius.
Miss P
Lana Stuart says
Yes. It helps them brown and makes them taste really good, too :-)