Picture this: a chilly evening, a cozy kitchen, and the rich, comforting aroma of Irish stew filling the air. Whether you’re craving a traditional taste of Ireland or a modern twist on this classic comfort food, our roundup of 18 hearty Irish stew recipes has something to warm every soul. Dive in and discover your next favorite dish that promises to delight your taste buds and soothe your spirit.
Traditional Irish Lamb Stew
Mmm, nothing whispers ‘cozy’ quite like a pot of Traditional Irish Lamb Stew simmering on the stove, ready to wrap you in a blanket of rich, meaty goodness. This dish is the culinary equivalent of a warm hug from your Irish grandma—assuming your Irish grandma is a master chef with a penchant for tender lamb and root vegetables.
Ingredients
- For the stew:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 4 cups beef stock
- 3 large potatoes, peeled and diced
- 2 large carrots, sliced
- 1 large onion, chopped
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Heat the vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add the lamb pieces to the pot, seasoning with salt and pepper, and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot; work in batches if necessary for even browning.
- Sprinkle the flour over the lamb, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
- Pour in the beef stock, scraping the bottom of the pot to loosen any browned bits. Tip: Those bits are flavor gold!
- Add the potatoes, carrots, onion, thyme, and bay leaf to the pot, stirring to combine.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the lamb is fork-tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Kick back and savor the melt-in-your-mouth lamb and veggies, all swimming in a gravy that’s richer than a leprechaun’s dreams. Serve it with a side of crusty bread to sop up every last drop, or go full Irish and pair it with a pint of stout for the ultimate comfort meal.
Guinness Beef Stew
Hold onto your hats, folks, because we’re about to dive into a stew that’s so rich and flavorful, it’ll make your taste buds do a happy dance. This Guinness Beef Stew is the culinary equivalent of a warm hug on a chilly day, with a depth of flavor that’s nothing short of magical.
Ingredients
- For the beef: 2 lbs beef chuck, cut into 1-inch cubes
- For the marinade: 1 cup Guinness beer, 2 tbsp olive oil, 2 cloves garlic (minced), 1 tsp salt, 1/2 tsp black pepper
- For the stew: 1 large onion (chopped), 2 carrots (peeled and sliced), 2 celery stalks (sliced), 2 tbsp tomato paste, 4 cups beef broth, 2 tbsp all-purpose flour, 1 tbsp Worcestershire sauce, 1 tsp thyme (dried), 2 bay leaves
- For finishing: 1 tbsp fresh parsley (chopped)
Instructions
- In a large bowl, combine the beef cubes with Guinness, olive oil, minced garlic, salt, and pepper. Let it marinate for at least 2 hours, or overnight for deeper flavor.
- Heat a large pot over medium-high heat. Remove the beef from the marinade (reserve the marinade) and brown on all sides, about 5 minutes. Do this in batches to avoid overcrowding.
- Add the onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for another minute to deepen the flavor.
- Sprinkle the flour over the mixture and stir well to coat. This will help thicken the stew.
- Pour in the reserved marinade, beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours, or until the beef is tender.
- Remove the bay leaves and stir in the fresh parsley before serving.
Rich and hearty, this Guinness Beef Stew boasts tender chunks of beef swimming in a velvety, flavorful broth. Serve it with a slice of crusty bread to sop up every last drop, or over a bed of creamy mashed potatoes for the ultimate comfort food experience.
Slow Cooker Irish Stew
Kick off your culinary adventure with this Slow Cooker Irish Stew, a dish so hearty it could probably lift weights. Perfect for those days when you want to feel like a gourmet chef without actually doing much, this stew is your ticket to comfort food bliss.
Ingredients
- For the stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 large carrots, peeled and sliced into 1-inch pieces
- 4 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
Instructions
- In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This little flour coat party ensures your stew thickens up nicely.
- Place the floured beef, carrots, potatoes, and onion into your slow cooker. Pour in the beef broth and Worcestershire sauce, then sprinkle with thyme. Stir gently to combine all the ingredients.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours. The slow cooker does all the heavy lifting here, transforming these simple ingredients into a masterpiece of flavor.
- Tip: For an extra layer of flavor, brown the beef in a skillet before adding it to the slow cooker. It’s a small step with a big payoff.
- Tip: If the stew seems too thin after cooking, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the stew. Cook on HIGH for an additional 15 minutes to thicken.
- Tip: Taste and adjust the seasoning before serving. Sometimes a little extra salt or pepper is all it takes to elevate the dish.
Come serving time, you’ll be greeted with tender beef that falls apart at the slightest nudge, swimming in a rich, flavorful broth with veggies that’ve soaked up all the goodness. Serve it with a slice of crusty bread for the ultimate comfort food experience.
Vegetarian Irish Stew
So, you think vegetarian stews are just a sad pile of veggies pretending to be hearty? Think again! Our Vegetarian Irish Stew is here to prove that meatless can be mighty, packed with flavors that’ll make your taste buds do a happy jig.
Ingredients
- For the base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- For the stew:
- 4 cups vegetable broth
- 3 large carrots, sliced
- 3 medium potatoes, cubed
- 1 cup pearl barley
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
- Pour in vegetable broth, bringing the mixture to a gentle boil.
- Stir in carrots, potatoes, pearl barley, thyme, and rosemary. Reduce heat to low, covering the pot.
- Simmer for 45 minutes, or until the barley is tender and the vegetables are soft. Tip: Stir occasionally to prevent sticking.
- Season with salt and pepper, adjusting to your preference. Tip: A pinch of salt can brighten the flavors, so taste as you go.
Hearty and wholesome, this stew boasts a creamy texture from the barley, with each spoonful bursting with earthy flavors. Serve it in a hollowed-out bread bowl for an edible container that’s as fun as it is delicious.
Irish Stew with Dumplings
Ever find yourself staring into the abyss of your fridge, wondering if you can turn that lonely carrot and half an onion into something magical? Well, buckle up, buttercup, because we’re about to transform those sad veggies into a hearty Irish Stew with Dumplings that’ll make your taste buds dance a jig.
Ingredients
- For the stew:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 2 tbsp olive oil
- 4 cups beef broth
- 3 carrots, sliced
- 2 onions, chopped
- 3 potatoes, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme
- For the dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp butter, melted
Instructions
- Heat olive oil in a large pot over medium-high heat. Add lamb pieces and brown on all sides, about 5 minutes. Tip: Don’t crowd the pot; brown in batches if necessary.
- Add beef broth, carrots, onions, potatoes, salt, pepper, and thyme to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- While the stew simmers, prepare the dumplings. In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until just combined. Tip: Overmixing will make the dumplings tough.
- After the stew has simmered for 1 hour, drop tablespoon-sized dollops of the dumpling dough onto the surface of the stew. Cover and simmer for another 15 minutes, or until the dumplings are fluffy and cooked through. Tip: Resist the urge to peek; keeping the lid on ensures the dumplings steam properly.
Hearty and comforting, this stew is a hug in a bowl, with tender lamb and veggies swimming in a rich broth, topped with fluffy dumplings that soak up all the goodness. Serve it with a side of crusty bread to sop up every last drop, or go full-on Irish and pair it with a pint of stout for the ultimate cozy meal.
Lamb and Barley Irish Stew
Dive into a bowl of comfort with this Lamb and Barley Irish Stew, where tender lamb and hearty barley come together in a symphony of flavors that’ll make your taste buds dance a jig. Perfect for those chilly evenings when only a hug in a bowl will do.
Ingredients
- For the stew:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup pearl barley
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat until shimmering.
- Add the lamb pieces and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove the lamb and set aside. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Return the lamb to the pot. Add the beef broth, barley, bay leaves, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Tip: Skim off any foam that rises to the top for a clearer broth.
- After 1 hour, check the barley for tenderness. If needed, continue cooking for up to 30 more minutes. Tip: The stew should be thick, but add more broth if it’s too dense.
- Season with salt and pepper to taste before serving.
This stew is a hearty, flavorful masterpiece with the lamb meltingly tender and the barley adding a satisfying chew. Serve it with a slice of crusty bread to sop up every last bit of that delicious broth, or go full Irish with a side of soda bread for an authentic touch.
Potato and Leek Irish Stew
Kick off your culinary adventure with a bowl of Potato and Leek Irish Stew, where comfort meets rustic charm in every spoonful. This hearty dish is like a warm hug from your Irish grandma, assuming your grandma was into giving hugs and not just judging your life choices.
Ingredients
- For the base:
- 2 tbsp olive oil
- 1 large leek, cleaned and sliced
- 2 cloves garlic, minced
- For the stew:
- 4 cups chicken stock
- 3 large potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add leek and garlic, sautéing until soft and fragrant, roughly 5 minutes. Tip: Don’t rush this step; the flavor base is key!
- Pour in chicken stock, bringing the mixture to a gentle boil.
- Stir in potatoes, carrots, and thyme, then reduce heat to a simmer. Cover and cook for 20 minutes. Tip: Keep the lid on to trap all those delicious flavors.
- After 20 minutes, check that potatoes are tender by piercing with a fork. If not, simmer for an additional 5 minutes.
- Season with salt and pepper, then remove from heat. Tip: Taste as you go to avoid over-seasoning.
Creamy potatoes and sweet leeks meld together in this stew, offering a comforting texture that’s both hearty and homely. Serve it with a side of crusty bread for dipping, or go full Irish with a pint of stout on the side.
Irish Stew with Soda Bread
Today’s the day we dive into a dish that’s as hearty as a leprechaun’s handshake and as comforting as your favorite woolly sweater. Irish Stew with Soda Bread isn’t just food; it’s a hug in a bowl, with a side of carb-y goodness that’ll make you want to dance a jig.
Ingredients
- For the stew:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 4 cups beef stock
- 3 large potatoes, peeled and quartered
- 2 large carrots, sliced into 1-inch pieces
- 1 large onion, chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- For the soda bread:
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 3/4 cups buttermilk
Instructions
- Heat the vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add the lamb pieces to the pot, seasoning with salt and pepper, and brown on all sides, about 5 minutes total.
- Sprinkle the flour over the lamb, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
- Pour in the beef stock, scraping the bottom of the pot to loosen any browned bits, then add the potatoes, carrots, and onion.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.
- While the stew simmers, preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt for the soda bread.
- Make a well in the center of the dry ingredients and pour in the buttermilk, stirring until just combined.
- Turn the dough out onto a floured surface, knead lightly, then shape into a round loaf and place on the prepared baking sheet.
- Cut a deep cross into the top of the loaf and bake for 30 minutes, or until golden brown and sounds hollow when tapped.
Ladle the stew into bowls, tearing off chunks of the warm soda bread to dunk into the rich, savory broth. The tender lamb and vegetables melt in your mouth, while the bread offers a satisfying crunch. Serve it up on a chilly evening, and watch as the magic of this Irish classic brings everyone to the table.
Beef and Guinness Stew with Carrots
Now, let’s dive into a dish that’s as hearty as your uncle’s laugh at Thanksgiving—Beef and Guinness Stew with Carrots. This isn’t just food; it’s a hug in a bowl, perfect for those days when you need something to warm your soul and possibly impress your in-laws.
Ingredients
- For the stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 4 large carrots, peeled and sliced into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bottle (14.9 oz) Guinness beer
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp flour
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove beef and set aside. In the same pot, add onions and carrots, sautéing until onions are translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Return beef to the pot. Add Guinness, beef broth, tomato paste, salt, and pepper, stirring to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally. Tip: The low and slow cooking is key to tender beef.
- Sprinkle flour over the stew and stir well to thicken. Cook for an additional 10 minutes. Tip: For a smoother texture, you can mix the flour with a little cold water before adding.
Gloriously rich and deeply flavorful, this stew pairs beautifully with crusty bread for dipping or over a bed of creamy mashed potatoes. The carrots add a sweet contrast to the robust Guinness and beef, making every spoonful a delightful surprise.
Chicken Irish Stew
Zesty and brimming with comfort, this Chicken Irish Stew is like a warm hug from your Irish grandma—if your grandma was into quick, no-fuss meals that pack a punch of flavor. Perfect for those days when you’re craving something hearty but don’t want to spend hours in the kitchen, this stew is your ticket to delicious town.
Ingredients
- For the stew:
- 2 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 large potatoes, peeled and diced into 1-inch cubes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- For thickening:
- 2 tbsp all-purpose flour
- 1/4 cup water
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add chicken pieces, seasoning with salt and pepper, and cook until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove chicken and set aside. In the same pot, add onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.
- Stir in garlic, thyme, and rosemary, cooking for another minute until fragrant.
- Return chicken to the pot. Add chicken broth and potatoes, bringing to a boil. Tip: Skim off any foam that rises to the top for a clearer broth.
- Reduce heat to low, cover, and simmer for 25 minutes, or until potatoes are tender.
- In a small bowl, whisk together flour and water to create a slurry. Stir into the stew to thicken, cooking for an additional 5 minutes. Tip: For a thicker stew, let it simmer uncovered for a few extra minutes.
- Season with additional salt and pepper if needed before serving.
Creamy potatoes and tender chicken swim in a rich, herb-infused broth that’s both comforting and invigorating. Serve this stew with a side of crusty bread for dipping, or go full Irish with a pint of stout on the side.
Irish Stew with Parsnips
Dive into a bowl of comfort with this Irish Stew with Parsnips, where every spoonful is like a warm hug from your Irish grandma—if you had one. This hearty, flavorful stew is packed with tender meat, root vegetables, and a broth that’ll make you want to lick the bowl clean.
Ingredients
- For the stew:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 large parsnips, peeled and cut into 1-inch pieces
- 2 large potatoes, peeled and cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves
- 2 bay leaves
Instructions
- Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add the lamb pieces and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot—work in batches if needed for even browning.
- Remove the lamb and set aside. In the same pot, add the onion and garlic, sautéing until softened, about 3 minutes.
- Return the lamb to the pot. Add the beef broth, water, carrots, parsnips, potatoes, salt, pepper, thyme, and bay leaves.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally. Tip: The stew is ready when the meat is fork-tender.
- Remove the bay leaves before serving. Tip: For an extra touch, garnish with fresh parsley or a dollop of creamy mashed potatoes on the side.
Kick back and enjoy this stew’s rich, savory flavors and the delightful sweetness from the parsnips. Serve it with a slice of crusty bread to soak up every last drop of that delicious broth, or over a bed of buttery mashed potatoes for the ultimate comfort meal.
Lamb and Potato Irish Stew
Craving something hearty that hugs your soul like a warm Irish sweater? Look no further than this Lamb and Potato Irish Stew, a dish so comforting it might just make you want to write home about it. Perfect for those chilly evenings when only a bowl of rich, flavorful stew will do.
Ingredients
- For the stew:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 4 cups potatoes, peeled and diced
- 2 cups carrots, sliced
- 1 large onion, chopped
- 4 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 1 tsp thyme
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add lamb pieces, seasoning with salt and pepper, and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure a good sear.
- Sprinkle flour over the lamb, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
- Add chopped onion, cooking until translucent, about 3 minutes, stirring occasionally.
- Pour in beef broth, scraping the bottom of the pot to loosen any browned bits. Tip: Those bits are flavor gold!
- Add potatoes, carrots, thyme, and bay leaf, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender. Tip: Stir occasionally to prevent sticking.
- Remove bay leaf before serving. Taste and adjust seasoning if necessary.
Kick back and savor the tender lamb and velvety potatoes in this stew, a dish that’s as robust in flavor as it is in history. Serve it with a slice of crusty bread to sop up every last drop of that delicious broth, or over a bed of creamy mashed potatoes for a carb-on-carb dream come true.
Irish Stew with Cabbage
So, you’ve decided to embark on a culinary adventure to the Emerald Isle without leaving your kitchen, huh? Irish Stew with Cabbage is your ticket to a hearty, comforting meal that’ll make you feel like you’ve got the luck of the Irish on your side—even if your only pot of gold is this delicious stew.
Ingredients
- For the stew:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 3 tbsp olive oil
- 4 cups beef stock
- 3 large potatoes, peeled and cubed
- 2 large carrots, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme, chopped
- For the cabbage:
- 1 small head cabbage, chopped
- 2 tbsp butter
- 1/2 tsp salt
Instructions
- Heat olive oil in a large pot over medium-high heat. Add lamb pieces and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Add chopped onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
- Pour in beef stock, then add potatoes, carrots, salt, pepper, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender. Tip: Stir occasionally to prevent sticking.
- While the stew simmers, melt butter in a separate pan over medium heat. Add chopped cabbage and salt. Cook until the cabbage is tender, about 10 minutes. Tip: Keep the cabbage slightly crisp for added texture.
- Once the stew is ready, stir in the cooked cabbage. Serve hot.
Every spoonful of this stew is a cozy hug from the inside out, with tender lamb and veggies swimming in a rich, flavorful broth. Serve it with a slice of soda bread to sop up every last drop, or go full Irish and pair it with a pint of stout for the ultimate experience.
Beef Irish Stew with Herbs
Mmm, nothing says ‘comfort food’ quite like a hearty Beef Irish Stew with Herbs, especially when it’s pretending to be summer outside but your soul knows it’s still stew season. This dish is like a warm hug from your Irish grandma, if you had one, packed with tender beef, root veggies, and herbs that’ll make your kitchen smell like a cozy pub.
Ingredients
- For the beef: 2 lbs beef chuck, cut into 1-inch cubes
- For the veggies: 3 large carrots, peeled and chopped into 1-inch pieces, 2 large potatoes, peeled and chopped into 1-inch pieces, 1 large onion, chopped
- For the broth: 4 cups beef broth, 1 cup Guinness beer
- For the herbs: 2 tbsp fresh thyme, chopped, 2 tbsp fresh rosemary, chopped
- For thickening: 2 tbsp all-purpose flour
- For cooking: 2 tbsp olive oil, salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Season beef cubes with salt and pepper, then brown them in the pot in batches, about 5 minutes per batch. Don’t crowd the pot—this ensures a good sear.
- Remove beef and set aside. In the same pot, add onions, cooking until translucent, about 5 minutes.
- Sprinkle flour over onions, stirring constantly for 1 minute to cook off the raw flour taste.
- Slowly pour in beef broth and Guinness, scraping up any browned bits from the bottom of the pot—this is flavor gold!
- Return beef to the pot. Add carrots, potatoes, thyme, and rosemary. Bring to a boil, then reduce heat to low.
- Cover and simmer for 2 hours, stirring occasionally, until beef is fork-tender.
- Tip: If the stew is too thin, remove the lid for the last 30 minutes to thicken. Too thick? Add a splash of broth.
- Season with additional salt and pepper if needed before serving.
Finally, this stew is a masterpiece of tender beef and veggies in a rich, herb-infused broth. Serve it with a slice of crusty bread for dipping, or go full Irish with a side of soda bread. Either way, your taste buds will be doing a happy dance.
Irish Stew with Root Vegetables
Craving something hearty that whispers sweet nothings of comfort to your soul? Look no further than this Irish Stew with Root Vegetables, a dish that’s like a warm hug on a chilly evening, packed with flavors that dance merrily on your palate.
Ingredients
- For the stew base:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef stock
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- For the root vegetables:
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 potatoes, peeled and cut into 1-inch pieces
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add lamb pieces in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove lamb and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 3 minutes.
- Stir in tomato paste, Worcestershire sauce, and thyme, cooking for another minute to blend the flavors.
- Return lamb to the pot, add beef stock, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Tip: Skim off any foam that rises to the top for a clearer broth.
- Add carrots, parsnips, and potatoes to the pot. Cover and simmer until vegetables are tender, about 30 minutes. Tip: The stew is ready when a fork easily pierces the vegetables.
- Season with salt and pepper to taste before serving.
Fluffy potatoes and tender lamb melt in your mouth, while the root vegetables add a sweet, earthy depth. Serve this stew with a side of crusty bread to sop up every last drop of its rich, savory broth.
Lamb and Turnip Irish Stew
Dare to dive into a bowl of comfort with this Lamb and Turnip Irish Stew, where tender chunks of lamb and sweet turnips play hide and seek in a rich, herb-infused broth. It’s the kind of dish that makes you want to write home about, or at least brag to your neighbors over the fence.
Ingredients
- For the stew:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 4 cups beef broth
- 2 large turnips, peeled and diced
- 2 carrots, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add lamb cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove lamb and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 3 minutes.
- Return lamb to the pot. Add turnips, carrots, rosemary, thyme, beef broth, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until lamb is fork-tender. Tip: Skim off any fat that rises to the surface for a clearer broth.
- Check seasoning and adjust if necessary. Tip: Let the stew sit for 10 minutes off the heat before serving to allow flavors to meld.
Oh, the magic of this stew! The lamb melts in your mouth, while the turnips add a subtle sweetness that balances the savory depth of the broth. Serve it with a chunk of crusty bread to sop up every last drop, or over a bed of creamy mashed potatoes for the ultimate comfort food experience.
Irish Stew with Red Wine
Brace yourselves, food lovers, because we’re about to dive into a stew so hearty, it could probably arm wrestle a bear and win. This Irish Stew with Red Wine is the culinary equivalent of a warm hug on a chilly evening, with a boozy twist that’ll make your taste buds do a happy dance.
Ingredients
- For the stew:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 3 potatoes, peeled and cut into 1-inch cubes
- 2 cloves garlic, minced
- 1 cup red wine
- 4 cups beef stock
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove lamb and set aside. In the same pot, add onion, carrots, and garlic. Cook until onions are translucent, about 3 minutes.
- Stir in tomato paste, thyme, and rosemary, cooking for another minute until fragrant.
- Pour in red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2 minutes to reduce slightly.
- Return lamb to the pot. Add beef stock and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until lamb is tender. Tip: Skim off any excess fat that rises to the top for a cleaner flavor.
- Season with salt and pepper to taste. Tip: Let the stew sit for 10 minutes off the heat before serving to allow flavors to meld.
Rich in flavor and fork-tender, this stew is a masterpiece of comfort food. Serve it with a crusty loaf of bread to sop up every last drop of that deliciously rich broth, or over a bed of creamy mashed potatoes for an extra indulgent twist.
Quick Irish Stew with Pre-cooked Lamb
Hold onto your hats, foodies, because we’re diving into a stew that’s so quick, it’ll make your head spin faster than a leprechaun chasing a pot of gold. This ‘Quick Irish Stew with Pre-cooked Lamb’ is your ticket to flavor town without the all-day simmer.
Ingredients
- For the stew base:
- 2 cups pre-cooked lamb, chopped
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- For the flavor boost:
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- For the finish:
- 2 potatoes, cubed
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat (350°F) until shimmering.
- Add onion, carrots, and celery. Sauté for 5 minutes until onions are translucent.
- Tip: Don’t rush the sauté; this builds the flavor foundation.
- Stir in tomato paste, Worcestershire sauce, and thyme. Cook for 1 minute to awaken the flavors.
- Pour in beef broth and add pre-cooked lamb. Bring to a boil, then reduce to a simmer.
- Tip: Simmering gently prevents the lamb from toughening up.
- Add potatoes. Cover and simmer for 15 minutes, or until potatoes are fork-tender.
- Tip: Test a potato piece early to avoid mushiness.
- Season with salt and pepper. Stir in fresh parsley just before serving.
This stew is a hug in a bowl, with tender lamb and veggies swimming in a rich, herb-infused broth. Serve it with a side of crusty bread to sop up every last drop, or get fancy with a dollop of garlic butter on top.
Conclusion
Whether you’re craving comfort or celebrating St. Patrick’s Day, these 18 hearty Irish stew recipes promise warmth and flavor in every spoonful. Perfect for home cooks looking to bring a taste of Ireland to their table. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest!
