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 flavour. 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.

This is a simple one-pot Irish Stew, so there isn’t lots of washing up afterwards either. 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.

 

Why You’ll Love This Irish Stew

 

• One-pot meal – everything is cooked in the same saucepan. 
• Budget-friendly – you don’t need lots of expensive ingredients. 
• Filling and hearty – meat, potatoes and vegetables make a satisfying meal. 
• Good for travellers – it uses simple ingredients and basic cooking equipment. 
• Easy to adapt – use lamb, mutton or beef depending on what is available. 
• Perfect for cold weather – a warm bowl of stew is hard to beat after a day of travelling. 

 

What is Irish Stew?

 

Irish Stew is a traditional Irish dish made by slowly cooking meat with potatoes and other vegetables until everything is tender.

Traditionally, Irish Stew was made with mutton, but lamb is commonly used today. Beef is another option if that is what you have available.

There are many variations of Irish Stew, but the basic idea is the same – meat, potatoes, vegetables and a tasty cooking liquid all cooked together in one pot.

For this traveller-friendly version, I use onion, carrot and potato, with peas added as an optional extra.

 

Ingredients and Substitutions

 

·      Meat – You can use 250g of lamb, mutton or beef, cut into cubes. Lamb gives the stew a more traditional flavour, while beef is often easier to find when travelling.

·      Potatoes – Use 2 large potatoes, washed and cut into cubes. I often leave the skin on, but you can peel them if you prefer. Leaving the skin on also saves a little time and reduces preparation when you’re cooking while travelling.

·      Carrot – One carrot adds some sweetness and colour to the stew.

·      Onion – One onion forms part of the flavour base of the stew.

·      Peas – A handful of frozen peas is optional. I like adding peas because they give the Irish Stew a little more colour. If you’re travelling and don’t have peas, simply leave them out.

·      Cooking Liquid – You can use either:

• 1 small bottle of Guinness or stout 
• Approximately 500ml beef stock 

Beef stock is the easier everyday option, while Guinness or stout gives the stew a deeper flavour.

·      Flour – One teaspoon of flour can be used to thicken the liquid. If you don’t have flour, don’t worry. You can leave the stew more like a soup or simply use some bread to soak up the juices.

·      Seasoning –  Salt and pepper are optional and can be added to taste.

 

Equipment Required

 

You don’t need much equipment to make this Irish Stew.

• Chopping knife 
• Chopping board 
• Saucepan or cooking pot 
• Spoon for stirring 
• Bowl for serving 
• Spoon or fork for eating 

This makes it particularly useful for backpackers and campers who may only have basic cooking equipment.

 

How to Make Irish Stew While Travelling, Backpacking or Camping

 

Irish Stew is a good traveller meal because it doesn’t require an oven or lots of cooking equipment.

All you really need is a saucepan or pot and a heat source.

If you’re camping, make sure your pot is suitable for your camping stove or cooking setup. Keep the heat low once the liquid has been added and give the stew a stir from time to time.

You can also adjust the amount depending on how many people you are feeding. The original recipe is for one person, so simply double or triple the ingredients when cooking for a group.

 

How to Cook Irish Stew

 

1. Prepare the ingredients. Chop the onion, cube the meat, and cut the potatoes and carrot into roughly similar-sized pieces. I often leave the potato skin on, but this is personal preference. 
2. Brown the onion and meat. Heat the oil in a saucepan over medium heat. Add the onion and meat and cook until the meat is browned on the outside. 
3. Add the liquid. Pour in the Guinness, stout or beef stock. Reduce the heat to low and allow the stew to cook gently for about 30 minutes, stirring occasionally. 
4. Add the vegetables. Add the potatoes and carrot. Season with salt and pepper if using. 
5. Continue cooking. Cook for about another 25 minutes, or until the meat, potatoes and carrots are tender. 
6. Add peas if using. If you are adding frozen peas, stir them through towards the end of cooking and cook until heated through. 
7. Thicken if desired. If you want a thicker gravy, mix the teaspoon of flour with a little cold water to make a smooth paste, then stir it into the stew and allow it to cook for a few minutes. 
8. Serve. Spoon the stew into a bowl and serve with some buttered bread. 

 

Tips for Making Irish Stew

 

Cut the ingredients into similar sizes. This helps the potatoes and carrots cook more evenly.

Don’t rush the stew. Keep the heat low once the liquid has been added. A gentle simmer gives the meat and vegetables time to become tender.

Leave the potato skin on if you like. Just wash the potatoes well first. This is particularly handy when travelling.

Use whatever meat is available. Lamb, mutton and beef all work well.

Don’t worry if you don’t have peas. They are optional and mainly add colour.

Adjust the consistency. If you prefer a thick stew, add a little flour. If you don’t have flour, a thinner, soup-like stew is perfectly fine.

Have some bread ready. It is excellent for soaking up the gravy and juices.

 

Serving Ideas

 

Irish Stew is filling enough to serve on its own, but there are a few simple things you can serve alongside it:

• Buttered bread 
• Crusty bread 
• Toast 
• Irish soda bread 
• A simple side salad 
• Steamed vegetables 

When travelling, bread is probably the easiest option because it requires no extra cooking.

 

What to Do With Leftover Irish Stew

 

If you have leftovers (which I usually don’t when I make this), allow the stew to cool and store it in a covered container in the refrigerator.

Reheat it thoroughly before eating.

The potatoes and vegetables will absorb some of the cooking liquid as the stew sits, so you may need to add a little water or stock when reheating.

If you are camping without refrigeration, it is better to make only the amount you expect to eat rather than keeping cooked meat and vegetables for later.

 

Best Meat to Use for Irish Stew

 

Traditionally, Irish Stew was made with mutton, which is meat from an older sheep.

Lamb is a good choice if you want a more traditional-style stew but with a milder flavour.

Beef is also an easy option and works particularly well with beef stock.

For travelling, I would simply use whichever meat is affordable and readily available.

 

Irish Stew FAQs

 

Can I make Irish Stew with beef?

Yes. Although traditional Irish Stew was made with mutton and is commonly made with lamb, beef works well too.

Can I make Irish Stew without peas?

Yes. Peas are optional. They add colour but aren’t essential to the stew.

Do I have to peel the potatoes?

No. Give them a good wash and you can leave the skin on if you prefer.

Can I make Irish Stew without Guinness?

Yes. Beef stock is a simple alternative and is already used in this recipe.

How do I thicken Irish Stew?

You can use a small amount of flour mixed with cold water and stir it into the stew near the end of cooking. If you don’t have flour, simply leave the stew thinner and use bread to soak up the juices.

Can I make this Irish Stew while camping?

Yes. This is a good camping meal because it can all be made in one saucepan and doesn’t require an oven.

Can I make more than one serving?

Yes. The recipe is written for one person. Double the ingredients for two people, triple them for three people, and so on.

What can I serve with Irish Stew?

Buttered bread is a simple choice and works particularly well for soaking up the gravy. You can also serve it with crusty bread, toast or a simple salad.

 

 

Are You Ready to Enjoy Some Traditional Irish Comfort Food?

 

Whether you are sitting around a fire or on a comfy couch in front of the TV, I hope you enjoy my take on Irish Stew.