Traditional Irish Stew
This is a dish of necessity, born from having little more than what the farm provided. The goal is to let the lamb fat render into the potatoes, creating a stew that coats the back of a spoon without the need for flour or thickeners.
Stick to the bone.
Use lamb neck or shoulder chops with the bone in; the marrow provides the body for the broth. Avoid lean cuts, as they will dry out during the long simmer.
- Heavy-bottomed pot or Dutch oven with a tight-fitting lid
- Sharp chef's knife
- Peeler
What goes in.
- 2 lblamb neck or shoulder chops, bone-in, cut into large chunks
- 2 lbfloury potatoes (like Russets or Maris Piper), peeled and cut into thick slices
- 3 largeyellow onions, sliced into thick rounds
- 2 cupswater or unseasoned lamb stock
- to tastesea salt and cracked black pepper
Build the flavor from the bottom up
Arrange the ingredients in distinct layers so the vegetables steam in the juices of the meat while the bottom layer of potatoes breaks down to naturally thicken the liquid.
The method.
Layer the base
Place a third of the potatoes on the bottom of the pot, followed by half the onions and half the lamb. Season well with salt and pepper.
Add the second layer
Repeat the process with another third of the potatoes, the remaining onions, and the rest of the lamb. Season again.
Top and simmer
Finish with the final layer of potatoes. Pour in the water or stock until it just barely reaches the top layer of potatoes. Do not drown the ingredients.
Cook
Cover tightly and bring to a gentle simmer over medium heat. Once simmering, drop the heat to the absolute lowest setting. Let it cook undisturbed for 2 hours.
Finish
Check the stew. The lamb should pull away from the bone with a fork, and the broth should be cloudy and rich. Taste for salt one last time before serving.
Other turns to take.
The Herb Addition
Add a few sprigs of fresh thyme or parsley between the layers for an earthy aroma.
The Carrot Inclusion
While debated among purists, adding thick coins of carrots provides sweetness that balances the intensity of the lamb.
When it doesn't go to plan.
Do not stir the pot while it is cooking; stirring breaks the potatoes too early and can make the stew gummy.
If you have a heavy lid, it will keep the moisture inside. If steam escapes, add a splash more water halfway through.
Serve in deep bowls with plenty of broth, as that is where the soul of the dish resides.
The ones that keep coming up.
Should I brown the meat first?
In a traditional Irish stew, you do not brown the meat. The goal is a clean, light, and marrow-rich broth, which is only possible if the meat is stewed, not seared.
Why use floury potatoes?
Floury potatoes contain more starch, which is essential for thickening the broth naturally without the use of additives.
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