Basic Irish Stew

    Basic Irish Stew

    (5)
    36saves
    2hours5min


    7 people made this

    Irish stew is a wonderfully simple dish to make using lamb, potatoes, parsnip and onions. Serve with Irish soda bread.

    Ingredients
    Serves: 8 

    • 3 onions
    • 500g lamb meat, diced
    • 30g oil, for sautéing
    • 250g parsnips or carrots, sliced
    • 1 1/2 kg potatoes, sliced
    • 1 tablespoon brown sugar
    • 1 cup (250ml) cooking wine
    • 1 cup (250ml) water
    • 1 pinch salt, to taste
    • 1 pinch pepper, to taste
    • 5 bay leaves
    • 1 teaspoon basil

    Directions
    Preparation:20min  ›  Cook:1hour45min  ›  Ready in:2hours5min 

    1. Brown onions and meat in oil.
    2. Sautee the parsnips then add little bit of brown sugar to glaze.
    3. In large saucepan place the potatoes, meat and onions.
    4. Add wine, water, salt, pepper, bay leaves and basil.
    5. Add parsnips then cook for 1 1/2 hours.
    6. Serve with Irish soda bread.
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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (5)

    by
    25

    This is not a real Traditional Irish Stew Recipe. It may be a stew recipe but as an Irish Woman who has lived for almost 40 years in Ireland. I was taught by mother who had been making it for 48 years. This recipe is Not Traditionally Irish Stew. Traditional Irish stew is not made with oil, bay leaves, basil, lamb or brown sugar. The recipe above is a lamb stew not a Traditional Irish Stew which has mince balls, carrots or parsnips, potatoes, Onions,Beef or Vegetable OXO,just cover the ingredients with water. Everything in a pot on a high heat, bring to the boil, lower the heat and simmer for 25 to 30 minutes. Then serve. There is no wine in Traditional Irish Stew of course wine is part of Traditional English Lamb Stew which is a slow cook recipe. Also soda bread is a part of an Irish Fry. Its not something that would be eaten with a stew  -  25 May 2015  (Review from Allrecipes UK & Ireland)

    by
    13

    Altered ingredient amounts. if you remove the fat from the meat and render it down to release a cooking fat to brown the meat you will have a much better flavour,  -  22 Feb 2010  (Review from Allrecipes UK & Ireland)

    by
    6

    good almost traditional  -  22 Feb 2010  (Review from Allrecipes UK & Ireland)

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