What are the ingredients for Irish stew?

Question

I don't really need the method, I can cook a bit, but I had this killer stew in a restaurant the other week - while watching Man U beat Liverpool live on TV -and I'd like to serve it up (to myself and my daughter) at home. It was a bit peppery. Do you put peppercorns in? Any other secret stuff?

Stuart B looking good so far.... thanks mate

Answer 1

I use

3 Large Carrots chunky chopped
2 shallots
1 Swede cubed
2 Turnips
6 Potoatoes
As much pearl/pot Barley as you like
450 grams of neck lamb (use neck it makes a difference)
1 litre of lamb stock
1 Bay leaf,
2 Tbsp of thyme and rosemary
Salt and Pepper to taste (i use white for a nicer warmth, black will do )
For a bit more heat try breaking up some pepper corns and adding for seasoning


Brown off the lamb in a little bit of flour. remove the lamb using a slotted spoon, put in a little of the stock and keep stirring until the remaining flour has made a bit of a paste, Then chuck all the chopped veggies and barley in and bring to the boil.

Then lid on, into the oven on Gas mark 4 until the meat is justfalling apart (if the stew gets dry then add more stock) or just below simmering on the hob again until the meat is just falling apart.

This is always good served with either a nice Irish soda bread or wheaten, and even nicer cooked a day before its needed.

Answer 2

Carrots, Onions, Potatoes, Garlic, Celery and Lamb/Mutton

Very slow cooking and yes celery is the secret, since it's the taste that makes it different than any other stew. Parsley, Thyme and Chives will make for good seasoning. Personally i wouldn't add peppercorns. Just grounded pepper, should that be your taste.

Brown the meat first, layer the veg and start cooking - potato's on top. Do not stir much since it will cook into a soup if you mash it. Enjoy!

Answer 3

2 1/2 pounds of boned lamb 4 large potatoes 2 large onions 4 medium carrots 1 fresh parsley 2 cups of water salt pepper Chop the meat into a good size chunks Peel the vegetables and slice thickly Chop the Parsley Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes Pour in the water and season for taste Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid And then there ready.

Answer 4

Ingredients
1.25-1.5kg/2½-3lb mutton neck chops
4 medium onions
4 medium carrots
570ml/1 pint stock or water
salt and pepper
4 potatoes
15g/½oz butter
1 tbsp chopped chives
1 tbsp chopped parsley

Method
1. Cut the excess fat from the chops, shred it and render it down in a heavy flameproof casserole.
2. Toss the meat in the fat until coloured.
3. Cut the onions and carrots into quarters, add to the meat and turn in the fat also.
4. Add the stock and season carefully.
5. Simmer gently for approximately two hours, adding the potatoes halfway through.
6. When the meat is cooked, pour off the cooking liquid, de-grease and re-heat it in another saucepan. Check the seasoning.
7. Swirl in the butter, chives and parsley and pour back over the stew.

Answer 5

OK i am a Liverpool supporter her,, an this kills me but you did beat use , so her goes if it is just for you an your daughter , medium pan fill till 2 incs left at the top then add your barley half a cup let that it boil then simmer , get chopping your veg , 2 potatoes 2 large carrots 1 onion some turnip just a little bit. an ..now get you lamb take of all the fat put it in let it go soft , then you start adding your veg ,,, let that go soft but always keep adding a little bit off water do not let it get to thick ,, put 4pinches off salt a litte bit of white pepper 2 pinchs of sugar then serve an enjoy ...

Answer 6

1 Leprechaun,
3 Four leafed Clovers,
25 Potatos,
120 Table Spoons of Water

Deliciouso,

Answer 7

Lamb stew is cubed lamb,(seasoned with pepper,salt and rolled in flour).Browned in melted butter and oil.Fry onions,add
vegetable stock,diced carrots and potato.For more flavour
sautee garlic and maybe add a beef stock cube.Simmer over a low heat for a good couple of hours.Delicious

Answer 8

Irish cooking is the same as any hardy rough and ready dinner everywhere in the world. you don't need measuring jugs. as long as theres potatoes and mutton and onions that's the basis of an Irish stew. the rest you play by ear or tongue. its not fine dining. its as much calorific content over price. that's cheap cuts of meat and **** loads of root vegetables. but my irish stew i always put rabbit in it. but its not a culinary secret, its free meat.

Answer 9

How about the below for an Irish stew recepe

Answer 10

The old fashioned way is to boil potatoes, then add a well marinaded welly boot , pick axe and finish off the juice with at least a pint of guinness