Best 3 Leslies Irish Stew Recipes

In the realm of hearty and comforting meals, Irish stew stands tall as an iconic dish that epitomizes culinary warmth and tradition. Originating from the rustic countryside of Ireland, this delectable stew has become a beloved staple in households and restaurants worldwide. With succulent lamb or mutton as its centerpiece, Irish stew embodies the essence of a classic slow-cooked dish, simmering gently until the meat becomes meltingly tender. Enhanced with an array of flavorful vegetables, including carrots, potatoes, and onions, this stew exudes a harmonious blend of textures and flavors. Whether you prefer the simplicity of a classic Irish stew or desire variations that incorporate Guinness beer or herbs like rosemary and thyme, this article presents a culinary journey that caters to every palate. From traditional recipes that honor the dish's heritage to contemporary interpretations that add a modern twist, each recipe promises a satisfying and unforgettable dining experience. So, gather your ingredients, embark on this culinary adventure, and savor the heartwarming embrace of Irish stew in all its comforting glory.

Here are our top 3 tried and tested recipes!

TRADITIONAL IRISH STEW

Traditional Irish Stew image

A traditional Irish stew is the backbone of Irish food. It is a delicious, hearty, and filling recipe of mutton and potatoes along with vegetables.

Provided by Elaine Lemm

Categories Dinner Entree

Time 2h40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil, divided
1 pound mutton or lamb cutlets, bones removed, cut into 2-inch/5-centimeter chunks
2 pounds potatoes, peeled and cut into quarters
1 cup onion, roughly chopped
1 cup leeks, cleaned and finely sliced
1 cup carrots, roughly chopped
2 tablespoons plain flour
1 1/2 pints dark beef stock
Optional: 2 or 3 cabbage leaves, thinly sliced
Salt, to taste
Pepper, to taste

Steps:

Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.

Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Cholesterol 96 mg, Fiber 9 g, Protein 35 g, SaturatedFat 9 g, Sodium 1073 mg, Sugar 9 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g

GERRY'S EASY IRISH STEW

Gerry's Easy Irish Stew image

This is a super simple and delicious Irish stew recipe which is perfect on a Sunday...and it'll make your house smell delightful too!

Provided by cricrinapoli

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 1h49m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 pound beef sirloin steak, cut into 1-inch cubes
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
3 cups hot water
2 ½ tablespoons dry brown gravy mix
2 cubes beef bouillon
¼ cup Worcestershire sauce
1 teaspoon chili powder
¼ teaspoon dried oregano
8 potatoes, cubed
salt and ground black pepper to taste

Steps:

Heat vegetable oil in a stockpot over medium heat. Cook beef until browned on all sides, 2 to 4 minutes per side. Stir in onion, carrots, and celery.
Mix water, gravy mix, and bouillon together in a small bowl; pour into stockpot. Stir in Worcestershire sauce, chili powder, and oregano.
Cover stockpot, reduce heat to low, and simmer for 1 hour. Stir in potatoes, cover, and simmer until potatoes are easily pierced with a fork, about 30 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 59 g, Cholesterol 32.7 mg, Fat 7.4 g, Fiber 7.9 g, Protein 20 g, SaturatedFat 2.2 g, Sodium 632.9 mg, Sugar 6.1 g

OLD-FASHIONED IRISH STEW

Old-Fashioned Irish Stew image

This recipe comes from an August 1986 issue of Bon Appetit that featured an article titled "An Irish Ramble" that included recipes from Houses and Hotels in Ireland. Americans usually use lamb shoulder for Irish stew, but in Ireland neck slices are the thing. And here's some advice every good Irish cook heeds; "A stew boiled is a stew spoiled," meaning, keep the kettle at a simmer.

Provided by Leslie in Texas

Categories Stew

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs lamb necks, slices fat trimmed and reserved (1-inch thick)
4 medium onions, thinly sliced
1 medium onion, chopped
1 lb medium carrot, peeled, halved crosswise and quartered lengthwise
1 lb medium boiling potato, peeled, one sliced thinly, remainder quartered
3 cups lamb stock or beef broth
4 tablespoons minced fresh parsley
salt & freshly ground black pepper

Steps:

Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.
Strain drippings and return to Dutch oven; heat over medium high heat.
Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.
Transfer to large bowl using slotted spoon.
Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.
Return lamb to pan, spooning vegetables on top; add stock.
Reduce heat, cover and simmer gently 1 hour.
Add quartered potatoes, pushing into liquid.
Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.
Drain liquid from pan into large heavy skillet; degrease cooking liquid.
Boil until reduced by half, about 15 minutes; return to stew.
Mix in 2 tablespoons parsley and season to taste with salt and pepper.
Ladle stew onto heated platter, sprinkle with remaining parsley and serve.

Nutrition Facts : Calories 143, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 346, Carbohydrate 31.9, Fiber 4.8, Sugar 8.1, Protein 4

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your stew will taste. Choose fresh, flavorful vegetables and meat, and use a good quality stock.
Brown the meat before stewing: Browning the meat adds flavor and depth to the stew. Be sure to brown the meat in batches so that it doesn't crowd the pan and steam instead of brown.
Use a variety of vegetables: The more vegetables you use, the more flavorful and nutritious your stew will be. Some good choices include carrots, potatoes, onions, celery, and leeks.
Season the stew well: Don't be afraid to add plenty of herbs and spices to your stew. Some good choices include thyme, rosemary, bay leaves, and black pepper.
Simmer the stew for a long time: The longer you simmer the stew, the more tender the meat will be and the more flavorful the broth will become. Aim to simmer the stew for at least 1 hour, or longer if you have time.

Conclusion:

Leslie's Irish Stew is a classic dish that is perfect for a cold night. It is hearty, flavorful, and easy to make. With a few simple tips, you can make a delicious Irish stew that your family and friends will love.