Here’s a traditional recipe for Irish Stew.
In Ireland, a stew is usually a community effort — one person may have the lamb, another the potatoes or other vegetables, another the herbs and butter. Sharing what one has with their neighbor is an Irish tradition. This recipe provides the perfect showcase for Irish potatoes and a warm and comforting family meal for a St. Patrick’s Day celebration next Friday (March 17) … or any day of the year.
Make this rich and flavorful stew a day ahead; overnight refrigeration improves the flavor. I strongly suggest using Australian grass-fed lamb for this recipe. Australia’s unique climate and environment allow livestock to live in their natural state year round and enables consistent supply. Its lamb, cattle and goats live a stress-free life, delivering a better result for everyone.
2 medium-sized onions, chopped
2 tablespoons oil
1 tablespoon butter, Kerry Gold, if available 1 sprig dried thyme
2 1/2 pounds stew meat, cut into large
2 teaspoons salt
2 teaspoons ground black pepper
7 carrots, chopped length ways into
2 tablespoons pearl barley
5 cups chicken stock, as needed
1 bouquet garni (fresh parsley, thyme
and bay leaf tied with kitchen twine for
12 small to medium Irish potatoes,
1 bunch parsley, leaves finely chopped
1 bunch chives
Herb butter, for drizzling
1. In a large, heavy-bottomed, 5- to
7-quart saucepan, cook onions in the oil
and butter on medium-high heat until
translucent, about 2 minutes. Add the dried
thyme and stir.
2. Add the lamb, 1 teaspoon of salt and
1 teaspoon of pepper, and mix it with the
onions. Turn heat to high and cook until
lamb starts to brown to seal in its juices.
3. Add carrots and pearl barley to thicken
the juices. Pour in chicken stock so that
it almost covers the meat and vegetables.
Season with the remaining salt and pepper,
and add bouquet garni.
4. Cover and cook on low heat for 2
hours, stirring occasionally and being careful not to boil the stew.
5. Place the potatoes on top of the stew,
cover and cook for 30 to 40 minutes until the
meat and potatoes are fork-tender.
6. Serve the stew in large flat soup bowls.
Drizzle the Herb Butter (recipe follows) over
the potatoes, and garnish with parsley and
chives. Serve with a hearty slice of Irish Soda
bread or Country Bread, if desired. Makes
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Melt butter in a small saucepan. Add
parsley, chives and thyme, salt and pepper;
mix until well-combined. Serve drizzled
over the potatoes in the stew.
Angela Shelf Medearis is an award winning children’s author, culinary historian
and the author of seven cookbooks. Her new
cookbook is “The Kitchen Diva’s Diabetic
©2017 Angela Shelf Medearis
and King Features Synd., Inc.