My parents’ recipe for the best Irish Stew

Notice: food only content here. No business, marketing, tech or anything fancy. Just a seasonal recipe for the week that’s in it.

When my mother was sick, she showed me how to make various traditional recipes such as Christmas pudding, Cumberland sauce and Irish stew so the family could continue to enjoy them after she had gone. She also hoped I would teach her widower-to-be husband to cook and this Irish stew recipe later became his pièce de résistance.  It was his go-to welcome home meal which he prepared the night before our arrival and the meal which all the grandchildren enjoyed, as toddlers before they got fussy.

This dish is particularly tasty and comforting for the thousands of people who’ve been in the lashing rain for 2 hours either marching or watching their local parade so for this reason, I make it every St. Patrick’s Day.

Ingredients

Diced Irish lamb (preferably from my brother’s butcher shop), peeled Irish potatoes, shallots, carrots, parsnips, celery, salt, pepper, bouquet garni (thyme, bay leaves, and sage).

Method

Start by grating one potato and placing in the bottom of your pot.
Then add the meat with a generous sprinkle of salt and pepper (I use rock salt and full peppercorns).
Add bouquet garni.
Then layer in peeled shallots, chopped carrots, parsnips, celery again with another generous sprinkle of salt and pepper.
Place remaining peeled potatoes on top.
Half fill with water and cook on low for about 2 hours (depending on the size of your pot).
Leave to cool overnight and then remove fat, reheat and ENJOY.

Bain taitneamh as do bhéile [Enjoy your meal], 

Is mise le meas,
Seoighe Nic Reámoinn

PS I might start a foodie category to this blog.

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