Classic Irish Stew
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 weeknight dinner.
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 favorite protein 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 St. Patrick’s Day, wear something green, and shout “Erin go Bragh!“
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.
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Classic Irish Stew
Ingredients
- 2 pounds mixed lamb shoulder and stew beef
- Salt and pepper
- 4 tablespoons 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 tablespoons 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
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I never thought about buttering the potatoes as they cook! Genius.
Miss P
Yes. It helps them brown and makes them taste really good, too :-)