Irish Stew (Ireland)
Irish Stew is a heartwarming, traditional dish that has been a staple of Irish cuisine for centuries. Known for its simplicity and use of local ingredients, it’s the perfect comfort food for cold days. The dish is traditionally made with lamb, though beef is sometimes used, along with potatoes, onions, carrots, and parsnips. It’s said that the dish was traditionally cooked in a pot over an open fire, making it a perfect choice for communal cooking. Thank you for the recipe, James Kavanagh and William Murray!
Ingredients
- 1-2 tbsp of beef tallow
- 1kg stewing beef, cut into one-inch chunks
- 1 onion, chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 2 cloves garlic, finely sliced
- 4 tbsp tomato puree
- 150ml beef stock
- 500ml of Guinness
- Sea salt and ground black pepper
- 1 bay leaf
- 30g of plain flour
Step 1
Trim any excess fat or gristle from the meat, then cut it into 5 cm cubes. Toss the meat in a bowl with 1 tablespoon of oil. In a separate bowl, season the flour with salt, freshly ground pepper, and a pinch or two of cayenne, then coat the meat in this mixture.
Step 2
In a wide frying pan, heat the remaining oil or dripping over high heat. Brown the meat on all sides, then add the onions, crushed garlic (if using), and tomato purée to the pan. Cover and cook gently for about 5 minutes.
Step 3
Transfer the contents of the pan to a casserole dish. Pour some of the Guinness into the frying pan, bring it to a boil, and stir to dissolve the caramelised meat juices. Pour this mixture over the meat along with the remaining Guinness, then add the carrots and thyme. Stir everything together, taste, and adjust the seasoning with more salt if needed.
Step 4
Cover the casserole with a lid and let it simmer gently until the meat is tender, which should take about 2 to 3 hours. You can cook the stew on the stovetop or in a low oven set to 150°C (gas mark 2). Taste again and adjust the seasoning if necessary.
Step 5
Just before serving, sprinkle with plenty of chopped parsley and enjoy with champ, colcannon, or plain boiled potatoes.