Traditional Irish Stew Recipe

Ratings

(137)

Total: 2 hrs 40 mins
Prep: 20 mins
Cook: 2 hrs 20 mins
Yield: Serves 4

Nutritional Guidelines (per serving)
966	Calories
33g	Fat
125g	Carbs
52g	Protein

Nutrition Facts
Servings: Serves 4
Amount per serving
Calories	966
% Daily Value*
Total Fat 33g	43%
Saturated Fat 11g	56%
Cholesterol 106mg	35%
Sodium 1034mg	45%
Total Carbohydrate 125g	45%
Dietary Fiber 32g	114%
Protein 52g
Calcium 519mg	40%
*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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What could be more heartening and filling than a delicious bowl of Irish stew, reland's National Dish and loved the word over. Though a hugely popular dish on St Patrick's Day, this dish is far too good to keep for a few days a year; eat it when you want a comforting and warming dish.

Irish stew was traditionally made with mutton - older sheep - but more often nowadays, is made with lamb which may seem a little of a waste but the flavor is amazing.

Controversy reigns over whether adding vegetables other than potatoes is a perfect Irish stew. Though adding onions, leeks and carrots do add extra flavor and nutrition to the stew. Ultimately, the choice is yours. Whatever you decide it will be lovely.

The beauty of the stew when it contains vegetables is little else is needed alongside save perhaps a bowl of Colcannon.

2 tbsp. vegetable oil
1 lb./ 450 g. mutton or lamb cutlets (bone removed, cut into 2-inch/5-centimeter chunks)
2 tbsp. plain flour
2 lb./ 1 kg. potatoes (peeled and cut into quarters)
1 cup/115 g. onion (roughly chopped)
1 cup/ 100 g. leeks (cleaned and finely sliced)
1 cup/170 g. carrots (roughly chopped)
1 1/2 pints / 750 ml. dark beef stock
2 or 3 cabbage leaves (thinly sliced)
Salt (to taste)
Pepper (to taste)

Heat the oven to 350 F/ 180 C/ Gas 4.
In a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces and brown all over by turning in the hot oil.

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Remove the lamb with tongs and place in a casserole.

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Cover with a half of the quartered potatoes, onions, leeks, and carrots.

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Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over as before and add to the casserole.

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Cover with the remaining vegetables.

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Add the flour to the frying pan and stir really well to soak up any fat and juices. Cook on a gentle heat for 3 minutes.

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Then add stock a ladle at a time until you have a thick, lump-free sauce.

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Pour this sauce over the lamb and vegetables.

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Add the remaining stock to the casserole, cover with a tightfitting lid, cook in the oven for 1 hour.

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Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is 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.

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Serve piping hot and as it already has plenty of potatoes and vegetables it is unlikely it will need more. Perhaps a little crusty bread would be good though to soak up all that fabulous gravy.