Irish Stew
6 servings
140 minutes
Irish stew is a hearty dish that embodies the warmth and comfort of traditional Irish cuisine. Its roots go back centuries when locals prepared filling, nutritious meals from available ingredients. Tender lamb slowly stewed with potatoes, onions, and carrots absorbs the aroma of fresh rosemary and garlic, creating a rich flavor with a hint of spice. This dish is perfect for cold days, filling the home with warmth and the scents of a family dinner. Its preparation features long simmering over low heat, allowing the meat to become exceptionally tender while the vegetables retain their natural sweetness. The stew is served hot, generously sprinkled with herbs and accompanied by rustic bread or a glass of traditional Irish ale that enhances its depth of flavor.
1
Clean and chop the vegetables coarsely. Cut the meat, salt it, and fry in heated oil for 3 minutes on each side. Add onion, garlic, carrot, and rosemary leaves. Cook, stirring, for 5 minutes.
- Shoulder of lamb: 1.5 kg
- Onion: 3 pieces
- Garlic: 6 cloves
- Carrot: 4 pieces
- Fresh rosemary: 1 piece
- Salt: to taste
2
Pour in boiling water, stir and bring to a boil. Season to taste. Reduce heat, add potatoes and cook covered for 2 hours.
- Boiling water: 600 ml
- Salt: to taste
- Potato: 10 pieces
3
Add 3-4 ice cubes and remove the fat that has risen to the surface with a spoon. Bring to a boil again, add chopped herbs, and serve in plates.
- Parsley: 4 stems