Irish stew: a recipe for a classic stew




  1. Peel and finely chop the onions. Cut the lamb into pieces about 4 cm long. Peel the carrots, cut them into quarters and cut them into pieces about 4 cm. Peel the skin of the punch and cut it into cubes about 2 cm long. Peel the potatoes and cut them into quarters.

  2. Heat the oil in a pot or frying pan and sear the lamb on all sides. Season with salt, pepper and cumin seeds. Add onion and sauté. Add carrots and turnips and fry briefly. Deglaze with stock.

  3. Cover and cook on low heat for one hour. Stir occasionally. Add the potatoes and cook for another 20 minutes. In the meantime, wash the parsley, tear off the leaves and chop it into small pieces.

  4. Arrange Irish stew on plates and serve with chopped parsley.

Tips for making Irish stew

Irish stew is a traditional Irish stew. Originally a poor man’s dish, the main ingredients are lamb or mutton, onions and potatoes. Depending on the recipe, carrots, turnips, white cabbage, parsley and pearl barley can also be added. If you don’t like lamb that much, you can also make stew with beef. Then, brown the meat briefly before using. This provides a great roasted flavor in an Irish stew.

On average, the stew boils approx an hour in the oven in front of you. Alternatively, you can combine the ingredients in a frying pan and use it first 45 minutes at 180 degrees and then for again 15 minutes at 220 degrees into Stove casserole.

If you are in a hurry, you can buy it too pressure cooker use it. This reduces the cooking time by approx 25 minutes.

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