Traditional Irish Stew by Carol and Doug Kenealy
We make Irish stew every St. Patrick’s Day. This has been a traditional peasant dish since 1800, made with the cheapest, most readily available ingredients at the time; sheep and root crops. It is hard to find lamb shoulder in our markets so I substitute lamb chops. You will see two optional vegetables, not always available in March. The Guinness is also optional but the alcohol evaporates off and helps make a rich broth so I highly recommend it. This recipe is refined from many tastings in Irish pubs!
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 lb. lamb shoulder (or lamb chops) cubed into 1” pieces
1 lb. beef chuck stew meat, cubed into 1" pieces
Kosher salt and freshly ground black pepper
1 onion, chopped
2 medium carrots, peeled and cut into rounds
3 medium russet potatoes, peeled and cut into large chunks
2 stalks celery, chopped
(optional) 3 medium parsnips, peeled and cut into rounds
(optional) 1 turnip, chopped
3 cloves of garlic, minced
2 tsp. fresh thyme
4 c. low-sodium beef broth
(optional) 8 oz. of Guinness beer (drink the rest while cooking)
Freshly chopped parsley, for serving
Directions
Season lamb and beef cubes with salt/pepper then brown on all sides in a hot skillet with 2 T. oil.
Transfer browned meat to a plate, add 1 T. of oil to the same skillet and cook onion, carrots, celery, parsnips, and turnip until soft (about 5 minutes). Season with salt/pepper and add garlic.
Transfer meat and cooked vegetables to a Dutch oven, then add potatoes, broth, beer and thyme.
Bring to a boil then reduce heat to simmer.
Cover and simmer until meat and potatoes are tender (about 30 minutes). You can also prepare in a slow cooker on low for 6 hours.
Garnish with fresh parsley and serve with Irish soda bread.
