British · Soup · Easy
Irish Stew
Lamb, potatoes and onions simmered into the simplest, most soulful stew. Ireland in a bowl.
The whole recipe in 60 seconds
Irish Stew, in 5 ideas
- Lamb neck or shoulder gives the best flavor for the money.
- The potatoes should break down and thicken the broth.
- Parsley at the end is traditional, do not skip it.
- It is better the next day, always make extra.
- Soda bread for mopping is the only proper partner.
What you need
Ingredients
- 800g lamb shoulder or neck, in chunks
- 1kg potatoes, quartered
- 3 onions, sliced
- 3 carrots, sliced
- 1 liter water or light stock
- 1 bunch parsley, chopped
- 1 tsp thyme
- Salt and pepper
How to make it
Directions
- Layer the lamb, potatoes, onions and carrots in a heavy pot with thyme, salt and pepper.
- Cover with water or stock and bring to a boil, skimming any foam.
- Simmer gently 1 hour 20 minutes until the lamb is tender and the potatoes are breaking down.
- Adjust seasoning and stir in most of the parsley.
- Serve in deep bowls with more parsley and soda bread.
Money saver. Lamb neck is the traditional cut and one of the cheapest, ask your butcher for it.