Irish Stew
"This is traditional Irish peasant fare, full of ingredients that were readily available. Irish Stew is typically a "white" stew, which means that the meat is never browned beforehand. From Classic International Recipes."
photo by lazyme
- Ready In:
- 1hr 31mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb boneless lamb, cut into 3/4 inch pieces (common in the US to substitute beef)
- 4 cups beef broth
- 2 medium onions, cut into wedges
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon black pepper
- 1 bay leaf
- 4 medium potatoes, peeled and quartered...large bite sizes (1 1/2 pounds)
- 6 medium carrots, sliced 1/2 inch thick
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄4 teaspoon dried basil, crushed
- 1⁄2 cup cold water
- 1⁄4 cup all-purpose flour
- snipped parsley, to garnish
directions
- In a large Dutch oven combine the lamb, beef broth, onions, salt, pepper, and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 45 minutes.
- Skim off the fat. Add the potatoes, carrots, thyme, and basil. Cover and simmer for 30 to 35 minutes more or until the vegetables are tender. Remove the bay leaf and discard.
- Combine the cold water and the flour. Stir into the stew. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.
- Sprinkle each serving with snipped parsley.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent! Another great recipe and I just added this to my favorites, Didn't play with it, real like the taste and texture. I've will added this to my recipe book as is. I agree with some of the other reviews. You could modify this recipe to any style. Along with being incredibly easy, it's a great base recipe and easy to modify depending on your tastes. Thank You! Lynette !! Grpa -
Yum! I made this with beef and we totally enjoyed it. It was a great stew to have while our fal weather is getting cooler. Thanks for sharing, Lynette. Congrats on your football win! -
Delicious!... almost exactly the way I make my beef rump roast in the dutch oven (only I leave mine whole instead of cubed. Your way is quicker). I've never used basil for this dish before now, but I think I will from now on. I did add a squirt of catsup to the broth (habit), and used corn starch instead of flour (habit). Served with Recipe #511408 and a salad. Thanks for posting. (Made for PRMR) -
This is a winner. My DH who professes to hate lamb took a big bowl and complimented me on a "really good" stew. I'm going to keep my mouth shut and be happy :D. I was very surprised at how dark the lamb color turned out. I knew that I was going to be out for good while today so I just put the whole frozen pkg of frozen lamb bits directly into the pot with seasonings and left it on very low. I just added the veggies when I got home and let them cook to my liking. Can't get a lot easier than that! I didn't even need to add any salt. Thanks Lynette for a great recipe. :D
-
Really great stew - I made it in the crock pot for my convenience and cooked on high for 6 hours. It was quite tasty - I followed the recipe as written using grass-fed beef instead of lamb, and it was just perfect - definite comfort food for the family. Thanks for posting breezermom :) Made for ZWT8 and the Herbaceous Curvaceous Honeys.
Tweaks
-
Delicious!... almost exactly the way I make my beef rump roast in the dutch oven (only I leave mine whole instead of cubed. Your way is quicker). I've never used basil for this dish before now, but I think I will from now on. I did add a squirt of catsup to the broth (habit), and used corn starch instead of flour (habit). Served with Recipe #511408 and a salad. Thanks for posting. (Made for PRMR)
RECIPE SUBMITTED BY
breezermom
United States
