Irish Stew is one of my favourite winter warmers. It is not only a popular dish from Ireland but is a much loved dish the world over. It was traditionally made with mutton (sheep) but it is now often made with lamb and some people like it made with beef. Either meat will create a hearty and delicious stew for you to enjoy. I like to add onion, potato and carrot to my stew as it gives it more bulk and flavours. I serve it in a bowl, for lunch or dinner and I often accompany the stew with bread to soak up the juices. And when travelling being able to make a hearty, quick and easy stew is essential. Plus the ingredients don’t cost the earth making it a very budget-friendly traveller meal. Without further ado here is my Traditional Irish Stew.
The following ingredients are for 1 person – if there are more of you, double quantities for 2 people, triple for 3 people, and so on.
1 hour, 10 minutes
Chopping knife and a board
Spoon or fork to eat Irish Stew
- 2 tablespoons oil
- 1 onion
- 1 carrot
- 2 washed large potatoes
- Handful of frozen peas (options) - I like to add peas as they give my Irish Stew a little more colour
- 250g lamb, mutton or beef, cubed
- 1 small bottle of Guinness or Stout or about 500ml of beef stock
- Salt & Pepper to taste (optional)
- 1 teaspoon of flour to thicken liquid. If none soak up liquid with bread or call it a soup!
- Chop onion, cube meat, cut potatoes (I often leave the skin on but that is personal preference) and carrots into cube sizes also.
- In a pot, heat oil and brown onion and meat.
- Add liquid to meat and onion and keep on a low heat, stirring now and then for about 30 minutes.
- Add potatoes, carrot, salt and pepper to taste and cook for about 25 minutes or until meat, potatoes and carrots are tender.
- Serve in a bowl with some buttered bread.
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