Rita Reviews

living my best possible southern life

Irish Stew

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This was a recipe that I first shared in 2017 for St. Patrick’s Day. It is still just as good and I thought I would reshare it with the cooler weather getting ready to come. Summer is almost over completely gone. With September starting Fall will be on its way.

I don’t know about all of you but I love food and everything to do with food including all the gadgets in the kitchen. Welcome to another week of Tasty Tuesday where you will find anything from a recipe to tips on washing dishes! Just kidding cause, I hate to wash dishes and will get out of it if I possibly can and do most nights!

I thought I would give a nod to St. Patrick and the Irish. Not to mention it is flipping cold here and I really want to have a good hearty stew. This is a recipe for Traditional Irish Stew that was given to me years ago by a friend. She also told me that there really isn’t a right or wrong way to make Irish Stew. Nor is one way more traditional than others. This is just the basic recipe. Feel free to add whatever you want to make it yours. This will serve a family of four although I triple this so we have it for dinner and then lunch the next day.

Ingredients

  • 2 large onions 
  • 4 large Carrots
  • ½ stewing steak or lamb
  • 8 large potatoes
  • Chicken or beef stock
  • Salt & pepper (optional)

Directions

  • Wash and cut onions into moderate size chunks and add to the pot.
  • Wash carrots and cut into chunks.
  • Wash and peel the potatoes then cut each one in half.
  • Slice the meat into smaller pieces. 
  • Get a large pot and fill it with 1/2 stock (this adds flavor) and 1/2 water. Add the potatoes and meat.
  • Heat pot until water boils then add carrots and onions.
  • Keep on a low boil and stir every now and then until vegetables are cooked. Serve it while it’s hot!

Notes

  • I have used both lamb and roast in this better. Both are really great and I love them.
  • If your kids don’t like onions but you do or you still want the flavor of them then use a handful of pearl onions instead
  • You can use stewing mince, just roll it into meatballs and then use

Reader Interactions

Comments

  5. I would definitely choose the beef for this recipe. I’m not a fan of lamb – tried it multiple times and just don’t care for the flavor.

  6. Thanks for sharing, tasty and easy. Lamb is too expensive here so I guess we can modified and use any kind of meat (but it wouldn’t be an Irish stew then)

  9. This does sound good, it looks like the slow cooker. I made a soup with mostly veggies and a little beef over the New Year’s weekend, I’d like to try this! My friend from Ireland uses both potatoes and parsnips in hers – I’ve never tried parsnips, and I put it on my grocery list to try with potatoes for a stew like this. Yum!