Best 5 Traditional Irish Stew Recipes

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Immerse yourself in the culinary traditions of Ireland with a journey into the heart of the beloved "Traditional Irish Stew." This classic dish embodies the essence of comfort food, weaving together tender chunks of lamb, hearty vegetables, and rich gravy to create a symphony of flavors. As you embark on this culinary adventure, discover the secrets of achieving the perfect balance between savory and succulent, and delve into the origins of this timeless recipe that has captured the hearts of generations.

Here are our top 5 tried and tested recipes!

TRADITIONAL IRISH STEW



Traditional Irish Stew image

Pure comfort food for a chilly day for the slow cooker! A little prep time needed up front. Don't be fooled by how much onion and garlic is used. It's honestly not too much! Cheers!

Provided by ami_tx

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 8h26m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil, or to taste
2 pounds beef chuck roast, cubed
3 russet potatoes, diced
1 pound baby carrots
1 large onion, chopped
4 cloves garlic, minced
1 (16 ounce) bottle stout beer, divided
1 (6 ounce) can tomato paste
1 cup beef broth
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
  • Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
  • Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
  • Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
  • Cook on Low for 8 hours.

Nutrition Facts : Calories 333.7 calories, Carbohydrate 29.8 g, Cholesterol 51.5 mg, Fat 14.9 g, Fiber 5 g, Protein 17.5 g, SaturatedFat 5.4 g, Sodium 364.7 mg, Sugar 7.3 g

TRADITIONAL IRISH STEW WITH PEARL BARLEY



Traditional Irish Stew With Pearl Barley image

I got this recipe off from my friend's mum when we were in Ireland last year for our summer holidays. It is different from the other recipes I have found here with the addition of pearl barley. The original recipe states to add in the meat and the vegetables all in at once but I find that the veggies get a bit mushy with the long cooking time, so I add in the vegetables during the last hour. So, you could do it either way! I usually serve it with Irish Soda Bread. Here is Ms Happy Farmer's Recipe #228509 which we truly enjoyed!

Provided by AaliyahsAaronsMum

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs lamb chops, cut into 2 . 5cm thick pieces (bone in)
2 -3 tablespoons plain flour
4 -5 tablespoons olive oil
2 medium onions, roughly chopped
3 carrots, peeled and cut in chunks
4 large potatoes, peeled and cut into chunks
2 tablespoons pearl barley
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
2 pints good beef stock or 2 pints lamb stock
3 tablespoons fresh parsley, chopped

Steps:

  • Start off by trimming and cutting away excess fat off the meat.
  • Pat the pieces dry and in a bowl toss them with flour.
  • In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
  • In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
  • Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
  • Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
  • Increase the heat and bring it to a simmering point.
  • Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
  • After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
  • Carefully stir in 2 tbsp of chopped parsley and take it off heat.
  • Garnish with the remaining 1 tbsp of chopped parsley and serve!

Nutrition Facts : Calories 1377.8, Fat 90.2, SaturatedFat 35.6, Cholesterol 209.8, Sodium 999.2, Carbohydrate 82.5, Fiber 11.4, Sugar 7.4, Protein 58.5

TRADITIONAL IRISH GUINNESS STEW



Traditional Irish Guinness Stew image

A lovely, heart warming food - perfect for those cold, rainy winter days. My grandmother used to, and still does make this one for me when I go over to Ireland to see her. She's 81. It's easy to make and certainly makes a change to regular stew. PS: To those of you worried about alcohol, there is no alcohol left in this recipe once it is cooked - alcohol evaporates more quickly than water, thus this recipe is non-alcoholic.

Provided by girl-razor

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 pint Guinness stout or 500 ml Guinness stout
1 tablespoon mustard
rosemary (generous amount)
parsley (to taste)
2 bay leaves
3 lbs beef stew meat, cut into cubes
3 tablespoons sunflower oil
4 tablespoons butter
2 large white onions, peeled and sliced
3 stalks celery, chopped
3 carrots, peeled and thickly sliced
1/2 lb white mushroom, quartered
1 tablespoon all-purpose flour
1 garlic clove, crushed
1 beef stock cube
1 pint water or 500 ml water
salt & freshly ground black pepper
sugar

Steps:

  • In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
  • Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
  • Preheat oven to 325°F or 160°C.
  • Drain the meat and keep the marinate to one side for later.
  • On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
  • Cover the beef cubes in the flour and set aside.
  • In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
  • Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
  • Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
  • Add the vegetables to the casserole dish followed by the marinate and beef stock.
  • Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
  • Taste occasionally, and if it is too sharp you can add sugar to cut the taste.

TRADITIONAL IRISH STEW THE BAILEY



Traditional Irish Stew the Bailey image

I found this on the food network site and wanted to save it here so I'd be able to find it again. Recipe from Gourmet Magazine

Provided by Charlotte J

Categories     Stew

Time 2h55m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 lbs boneless lamb shoulder, trimmed and cut into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme, crumbled
6 cups chicken broth
3 lbs boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 lb carrot, peeled and cut into 1/2-inch pieces
6 stalks celery, trimmed and ribs cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

Steps:

  • In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.
  • To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
  • In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
  • Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

TRADITIONAL IRISH STEW



Traditional Irish Stew image

This stew was traditionally made with lamb or mutton, potatoes and, every so often, carrots. Also, this is aboslutely AMAZING with some Irish soda bread, which I will be posting as well. :) For those of us who want something quick and easy, you can make this in the slow cooker a day in advance. This is a white stew, which...

Provided by Kristin D

Categories     Other Soups

Time 8h15m

Number Of Ingredients 9

1/4 c all purpose flour
3 lb neck of lamb, trimmed of all visible fat (if you aren't a lamb fan, you can sustitute beef instead)
3 large yellow onions, chopped
3 large carrots, sliced
4 starchy potatoes, such as russets, yukon golds or white rounds; quartered
1/2 tsp dried thyme
3 1/2 c hot beef stock
2 Tbsp chopped fresh parsley, for garnish
salt and pepper

Steps:

  • 1. Preheat oven to 225 F. Put flour into a large Ziploc bag and season well with salt and pepper. Add your lamb and shake well to coat. Do this in batches if necessary. Arrange the lamb in the bottom of a flameproof dutch oven.
  • 2. Layer your onions, carrots and potatoes on top of the lamb.
  • 3. Sprinkle in the thyme and pour in the beef stock. Cover and cook in preheated oven for 7-8 hours. Garnish with the parsley and serve straight from your dutch oven.

Tips for the Best Traditional Irish Stew:

  • Utilize High-Quality Ingredients: Prioritize fresh, top-notch ingredients for an exceptional stew. Select succulent lamb or mutton, tender vegetables, and flavorful herbs.
  • Enhance Flavor with Browned Meat: Browning the meat before stewing intensifies the flavor. Sear the meat in a separate pan until golden brown, then transfer it to the stew pot.
  • Harness the Power of Herbs and Spices: Elevate the stew's taste profile with a symphony of herbs and spices. Thyme, parsley, rosemary, and bay leaves are classic choices, while a touch of nutmeg adds warmth.
  • Simmer Patiently for Tenderness: Allow the stew to simmer gently over low heat for an extended period, allowing the flavors to meld and the meat to become fall-off-the-bone tender.
  • Create a Rich, Flavorsome Broth: Use a combination of water, stock, and red wine to create a flavorful broth that enhances the overall taste of the stew.
  • Harness the Magic of Barley: Incorporate barley into the stew for a delightful textural contrast and an extra layer of heartiness.
  • Balance Vegetables for Optimal Texture: Use a mix of vegetables with varying cooking times to achieve a range of textures, from tender carrots to slightly firm potatoes.
  • Season with Care: Taste the stew throughout the cooking process and adjust the seasoning accordingly. Salt and pepper are essential, but you may also want to add a touch of sweetness with honey or a hint of acidity with lemon juice.

Conclusion:

Indulge in the comforting embrace of a traditional Irish stew, a culinary masterpiece that embodies the spirit of Ireland. With its tender meat, flavorful broth, and medley of vegetables, this stew is a hearty and satisfying dish that warms the soul on a chilly day. Embrace the simplicity and authenticity of this classic recipe, and create a memorable dining experience that celebrates the rich culinary heritage of Ireland.

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