Irish Stew
By Culiora
A comforting and hearty traditional Irish stew, typically made with lamb or mutton, potatoes, carrots, and onions, simmered slowly until the meat is tender and the flavors meld. Perfect for a cold day.
- Servings: 6
- Prep time: 20 min
- Cook time: 120 min
- Total time: 140 min
Ingredients
- 700 g Lamb or Mutton (shoulder or neck fillet)
- 500 g Potatoes
- 300 g Carrots
- 2 Onions
- 2 tbsp Pearl Barley (optional)
- 1/4 cup Fresh Parsley
- 1 liter Water or Lamb/Beef Broth
- to taste Salt
- to taste Black Pepper
- 1 tsp Thyme (optional)
Instructions
- Cut the lamb/mutton into large chunks. Peel and chop onions coarsely. Peel carrots and cut into thick rounds or chunks. Peel potatoes and cut into large, even pieces.
- In a large heavy-bottomed pot or Dutch oven, brown the lamb pieces in a little oil over medium-high heat. Remove the meat and set aside.
- Add onions to the pot and sauté until softened, about 5-7 minutes.
- Return the lamb to the pot. Add carrots, potatoes, pearl barley (if using), and any optional herbs like thyme. Season with salt and pepper.
- Pour in enough water or broth to just cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the lamb is very tender and the vegetables are cooked through. Skim off any fat from the surface periodically.
- Towards the end of the cooking time, taste and adjust seasoning.
- Stir in freshly chopped parsley just before serving. Serve hot, traditionally with crusty brown bread.