Traditional Irish Stew |Cooking With Amanda

The Irish do love their lamb and it is the main ingredient in this Irish stew (not beef). Yes, lamb, and the Irish are very particular about the other ingredients too. Most think that a traditional Irish stew contains Guinness; it does not and the purists will argue with you on this.

When you think about it, this Irish stew first came about in the early 1800s and most people could not afford Guinness so that would be the reason that it is not in the stew. In typical fashion of those times, recipes are made from the most available and cheapest ingredients possible and I'm sure Guinness was not readily affordable to the poor.

Over the years many delicious adaptations have been derived from the original. I'm all for a good Guinness and there's nothing wrong with cracking open a nice cold one to enjoy along with the stew, but not in the traditional recipe. I do like to add Guinness to shepherd's pie that I recently made. It helps develop a delicious depth of flavor with the ground beef.

St Patrick's Day is just around the corner and it is one of the most fun and celebrated holidays, and the U.S gets immersed in everything green and Irish. What's not to love about a holiday with Irish food and beer?

For the optimum flavor, the stew must cook low and slow. A good 2 hours is best to develop the deep rich flavors and of course, it's always better the next day.

Serve with a side of good bread for mopping up the gravy and you have complete meal the Irish would approve of.

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Traditional Irish Stew Recipe

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Ingredients

2 1/2 pounds Lamb Shoulder, cut into large chunks
1 1/2 pounds Carrot, peeled and cut into 2-inch pieces
3 pounds Potato, diced
1 1/2 pounds Onion, diced
2 sprigs Fresh Thyme
4 sprigs Fresh Parsley
1 Bay Leaf
5 cups Beef Stock
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper

Directions

Add oil to a large heavy pan over medium-high heat.
Brown the lamb on all sides, remove and set aside.
Add the carrots, potatoes and onions to the pan and cook slightly, coating with the fat and juices from the lamb.
Add the lamb back to the pan along with the thyme and parsley.
Add the beef stock, salt and pepper. Partially cover with a lid and cook on a low simmer for 2 hours.
After 2 hours remove the what's left of the thyme and parsley sprigs and the bay leaf. Serve warm.