Prep 30 mins
Cook 0 mins
Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid. It should not be allowed to boil or the flavor will be spoiled. The following dish will be found to be hearty and nourishing and traditional enough. Traditionally this is eaten with fresh made Irish Soda Bread. This is especially satisfying on a cold winter evening, as the smells permiate the home and fill the stomach.
- 1133.98 g boned mutton (lamb) or 1133.98 g boned lamb
- 4 large potatoes
- 2 large onions
- 4 medium carrots
- 1 sprig fresh parsley
- 473.18 ml water
- Cut the meat into good size chunks.
- Peel the vegetables and slice thickly.
- Chop the parsley.
- Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes.
- Pour in the water and season to taste.
- Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid.
- The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.
- I prefer to make this in a crock pot and let cook all day or over night, it lets the flavors blend extra well.
- If using mutton let cook on low for 8 hours, with lamb only 5 hours will make an excellent stew.
Very good warm home cooked comfort style dish. Everyone enjoyed it.
This was lovely to come home to on St. Patrick's Day. I used lamb and a slowcooker and it was the perfect just served with some soda bread on the side.
Very tasty and simple to make. Will probably add celery and cabbage next time as I like more vegetables in my stew. Granddaughter needed Irish stew for international culture day at school and she put all of this together herself. Thanks for posting.