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It's time for Irish Stew

With St. Patricks Day coming up soon, its time to think of what food could be prepared to help celebrate. Irish stew is a possibility, served with delicious fresh bread and a glass of beer. Here are two variations of Irish stew, one that uses beef and the other that uses lamb.

Delicious Irish stew is comfort food.
Delicious Irish stew is comfort food.
public domain
Celebrate St. Patricks Day with Irish stew.
public domain

Irish Stew

1 cup dry red wine

1 clove garlic, minced

2 bay leaves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon dried thyme

3 pounds lean beef for stewing, cut into 1-inch cubes

1/4 cup olive oil

2 (10 1/2 ounce) cans condensed broth, undiluted

6 carrots, peeled and cut into 2-inch slices

6 small onions

6 medium potatoes, peeled

  • Combine first 6 ingredients; pour over beef in a shallow dish.
  • Cover and refrigerate 8 hours.

  • Drain meat, reserving marinade.
  • Remove and discard bay leaves.

  • Heat oil in a Dutch oven over medium heat; brown beef in oil.
  • Add broth and reserved marinade; bring to a boil.
  • Cover, reduce heat, and simmer 1 1/2 hours.

  • Add carrots, onions and potatoes. Cover and cook 30 minutes.

Irish Lamb Stew

2 pounds boned shoulder of lamb

1 cup sliced raw potatoes

1/4 small head cabbage, shredded

2 leeks, sliced thin

2 medium onions, sliced

1 stalk celery, sliced

1 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper

1 bay leaf

1 clove garlic, crushed

1/4 teaspoon dried thyme

8 small onions

4 carrots

2 turnips, quartered

16 ounces green peas

Several sprigs of parsley for garnish

  • Cut lamb into 2-inch cubes.
  • Arrange alternate layers of lamb and mixed sliced vegetables in a casserole or baking dish.
  • Season with salt, pepper, bay leaf, garlic and thyme.
  • Cover with water and bring to a boil on top of the stove.
  • Cover casserole, place in a preheated 350 degree F oven, and bake for 1 1/2 hours or until meat is tender.

  • Cook onions, carrots, turnips and peas, each separately, until tender.
  • Drain.
  • Lift meat out of casserole onto a plate and keep it warm. strain liquid from stew and reserve.
  • Work vegetables (from stew) through a sieve.
  • Combine with the strained liquid, the whole cooked vegetables and the meat. 

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