Slow-Cooked Irish Stew

Irish stew is the dish that most people picture when they think of Irish home cooking, and for good reason. It is simple, filling and deeply comforting. At its heart it is just lamb, potatoes and onions, cooked slowly in water or stock until the meat is tender and the liquid turns into a rich, glossy broth.

There are many versions of this dish, and every family has its own. Some add carrots, some add barley, and some thicken the broth with flour. This is the version we cook at home: honest, economical and built around a few good ingredients.

Choosing the right cut of lamb

The most important decision is the meat. You want a cut with some fat and connective tissue, because that is what breaks down during a long, slow cook to give you tender meat and a rich broth. Shoulder of lamb is ideal. Neck and shank also work well. Avoid lean cuts like leg, which can dry out over a long simmer.

If you prefer, you can use beef instead. Choose a braising cut such as chuck or brisket, and expect a slightly longer cooking time. The method is otherwise the same.

Method

1. Heat the butter or oil in a large, heavy pot over a medium heat. Brown the lamb in batches, taking care not to crowd the pot. Set the meat aside.
2. Add the onions to the pot and cook for a few minutes until they soften and begin to colour.
3. Return the lamb to the pot and add the stock. Bring to a gentle simmer, then reduce the heat to low.
4. Add the potatoes and carrots, season with salt and pepper, and cover the pot.
5. Simmer gently for about 1 hour and 45 minutes, or until the meat is tender and the potatoes are soft. Stir occasionally and add a little water if the liquid reduces too much.
6. Taste and adjust the seasoning. Scatter with parsley and serve hot.

Getting a rich broth

The key to a glossy, flavourful broth is patience. A gentle simmer, rather than a rolling boil, lets the meat release its flavour slowly without the potatoes breaking down into mush. If you want a thicker stew, you can mash a few of the potatoes into the liquid at the end, which is a traditional trick.

Browning the meat before adding the liquid makes a real difference. It adds depth of flavour that you simply cannot get from boiling the meat from raw. It takes a few extra minutes, but it is worth it.

Serving suggestions

Irish stew is a meal in itself, but it is even better with a slice of warm soda bread to soak up the broth. It also keeps well in the fridge for a few days and often tastes even better the next day, once the flavours have had time to come together.

If you are new to Irish cooking, this stew and our soda bread are the two recipes we recommend starting with. For another comforting potato dish, try our colcannon.