|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 125g||45%|
|Dietary Fiber 32g||114%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What could be more heartening and filling than a delicious bowl of Irish stew, a popular dish from Ireland and loved the world over. Though a hugely popular dish on St Patrick's Day, this dish is far too good to reserve for a few days a year; eat it when you want a comforting and warming dish.
Irish stew was traditionally made with mutton (sheep), but it is now often made with the easier-to-find lamb. Either meat will make a delicious, hearty stew. Controversy reigns over whether adding vegetables other than potatoes makes the perfect Irish stew. Adding onions, leeks, carrots, and cabbage does add extra flavor and nutrition to the stew, but the choice is yours.
The beauty of this Irish stew recipe is that little else is needed to make it a meal because it contains vegetables. Serve with crusty bread to soak up all of the delicious sauce.
Click Play to See This Traditional Irish Stew Recipe Come Together
- 2 tablespoons vegetable oil, divided
- 1 pound mutton or lamb cutlets, bones removed, cut into 2-inch/5-centimeter chunks
- 2 pounds potatoes, peeled and cut into quarters
- 1 cup onion, roughly chopped
- 1 cup leeks, cleaned and finely sliced
- 1 cup carrots, roughly chopped
- 2 tablespoons plain flour
- 1 1/2 pints dark beef stock
- Optional: 2 or 3 cabbage leaves, thinly sliced
- Salt, to taste
- Pepper, to taste
Gather the ingredients. Heat the oven to 350 F/ 180 C/ Gas Mark 4.
In a large frying pan, heat half the oil until hot but not smoking. Add half the lamb pieces and brown all over by turning in the hot oil.
Remove the lamb with tongs and place them in a casserole.
Cover with half of the potatoes, onion, leeks, and carrots.
Add the remaining oil to the frying pan and heat. Add the remaining lamb and brown all over as before and add to the casserole.
Cover with the remaining potatoes, onion, leeks, and carrots.
Add the flour to the still-hot frying pan and stir really well to soak up any fat and juices. Cook on a gentle heat for 3 minutes.
Add the stock a ladle at a time and mix until you have a thick, lump-free sauce.
Pour this sauce over the lamb and vegetables.
Add the remaining stock to the casserole, cover with a tight-fitting lid, and cook in the preheated oven for 1 hour.
Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, you can always cook a little longer with the lid removed. Season with salt and pepper to taste. Serve piping hot and enjoy.
- Like all stews and casseroles, this stew tastes just as good if not better the next day. It will keep in an airtight container in the fridge for up to 3 days.