Irish stew recipes
Our top 3 of 7 Irish stew recipes
Many Irish stew recipes include potatoes in the stew. Add potatoes if you like, but I prefer to make the stew separately and serve it with my choice of colcannon, champ, or plain old mash!
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- 500g Mutton or Lamb
- 1 Large Onion
- 1 Medium Leek
- 2 Large Carrots
- 1 or 2 Sprigs Thyme
- 2 Pints Stock
- 2 Tbsp Pearl Barley
- 1 Bunch Parsley (Chopped)
- 1 Heaped Tbsp Plain Flour
- 1 or 2 Tsp Salt (To Taste)
- 1 Tsp Freshly Ground Black Pepper
- 1 Tsp Butter
- Brown the mutton in the butter.
- Add the roughly chopped onion, leek, and carrots cut in chunks and continue to brown until the onions turn translucent.
- Add the stock (lamb or vegetable) until everything's covered, then add the thyme and pearl barley. Cook for a couple of hours until the meat is nice and tender.
- Before the end of the cooking time, check the seasoning and adjust. Add the chopped parsley. Mix the flour with a little water in a cup and add to the stew to thicken the sauce.
- Serve with potatoes.
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- 1.3 kg Neck fillets of Irish lamb
- 2 tbsp Seasoned plain flour
- 350 g Onions thickly sliced
- 225 g Carrots cut in chunks
- 2 Leeks washed and sliced
- 1 Large potato peeled and cut in chunks
- 1 tbsp Pearl barley
- 175 g Self raising flour
- 3 tbsp Chopped fresh parsley
- 75 g Shredded suet
- Start by drying the pieces of meat on kitchen paper, trim away any excess fat, cut the fillets into 1½ inch (4 cm) rounds, then dip them along with the cutlets into the seasoned flour. Now arrange a layer of meat in the base of the casserole, followed by a layer of onion, carrot, leek and potato and a good seasoning of salt and pepper. Then add some more meat and continue layering the ingredients until everything is in.
- Next, sprinkle in the pearl barley and pour in about 2 pints (1.2 litres) of hot water and bring it all up to simmering point. Spoon off any scum that comes to the surface, cover with a well-fitting lid and leave it to simmer over the lowest possible heat for 2 hours.
- About 15 minutes before the end of the cooking time, pre-heat the oven to gas mark 6, 400°F (200°C), then make up the dumplings: mix the flour and parsley with a seasoning of salt and pepper in a bowl, then mix in¬ but do not rub in‚the suet. Now add just sufficient cold water to make a fairly stiff but elastic dough that leaves the bowl clean. Knead it lightly then shape it into 12 dumplings.
- When the stew is ready, remove the lid, place the dumplings all over the surface, then transfer the casserole to the highest shelf of the oven (without a lid) and leave it there for 30 minutes or until the dumplings are golden brown and crusty. Serve the meat surrounding the vegetables and dumplings, with some of the liquid poured over and some in a gravy boat, and sprinkle with chopped fresh parsley.
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- 500g lamb leg steaks
- 1kg Potatoes
- 1 onion
- 500g carrots
- 2tsp chopped parsley
- 1tsp fresh thyme
- 1tsp chives
- salt and pepper
- 1.Preheat the oven to 160°C (325°F, gas mark 3). In a large casserole, make layers of the lamb, potatoes, onion and carrots, sprinkling each layer with parsley, thyme, chives, and salt and pepper to taste. Finish with a layer of potatoes, then pour over the stock.
- 2. Cover the casserole with a tight-fitting lid and place in the oven to cook for about 2 hours or until both the meat and vegetables feel tender when tested with a skewer.
- 3. Increase the oven temperature to 200°C (400°F, gas mark 6). Remove the casserole lid and cook for a further 20 minutes or until the potatoes on top are golden brown and crisp. Serve hot, sprinkled with more thyme and parsley.