This stew is traditionally for St. Patrick's Day but any time the mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for and serve it with mashed potatoes.
Hearty and traditional Irish lamb stew with lots of bacon. If possible refrigerate the stew overnight and reheat it the next day to allow the flavours to mingle.
Traditional recipes for Irish stew use a tough, fatty cut of lamb and only potatoes, onions and herbs. This up-to-date version with lamb leg steaks is leaner, and more colourful with the addition of carrots.
This is a lovely lamb stew that is tasty, heart warming and economical. Its also got a nive assortment of vegetables, herbs and spices.
Chunky pieces of parsnip add sweetness and fresh rosemary adds a distinct flavour and aroma to this traditional stew. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. This is fantastic on a cold, blustery day - served with a pint of the black stuff, of course!
Irish stew is a wonderfully simple dish to make using lamb, potatoes, parsnip and onions. Serve with Irish soda bread.
This classic gets a nutrition update: the ratio of vegetables to meat has been increased.
A popular dish in Dublin, this coddle has streaky bacon and sausages simmered with potatoes and onion. Feel free to dress it up with your favourite seasonings.
We grew up eating mum's Irish stew, always served on a cold winter's night. Filled with lots of potato and carrot and served with warm, crunchy bread. Yummm.
There's nothing more warming on a cold, wet day than a simple Irish stew made with lamb and potatoes. This is my mum's recipe.