Ok, I need a recipe for a really classic, real proper, no messing IRSH Stew?

Question

anybody...., would love to hear from experienced ppl :)

Answer 1

I copied this from a good website www.cooks.com, people from everywhere contribute recipes, and you type in what your looking for, then you choose which one you like. Here goes...
COUNTY CORK IRISH STEW

8 small lamb chops
1 tablespoon olive oil, butter, or lard
1 tablespoon fresh Parsley, chopped
1 bay leaf
1/4 teaspoon each whole peppercorns, rosemary, thyme
3 to 4 medium potatoes
2 cups cabbage, shredded
1 medium onion, chopped
1 large leek white, thinly sliced
10 small white onions
1-1/2 cups celery stalks, diced
1-1/2 cup peas
Salt and pepper to taste

Season lamb with salt and pepper. In large saucepan, layer the chops side by side.
Turn once to brown both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary tied up in a cheesecloth for easy removal, or simply add to stew.

Reduce heat and simmer on low heat. Peel potatoes and shape into bite sized rounds. Add potatoes, cabbage, onion, leek, white onions and celery to stew.

Simmer 20 minutes and add peas. Add a little more water if required during cooking.

Simmer an additional 10 minutes or until potatoes are fork tender. Correct seasoning.

Garnish with fresh parsley and serve.

Serves 4.

The original owner of this recipe was Mrs. Murphy

Answer 2

Here's a recipe for The Ultimate Irish Stew !

2 medium-sized onions, chopped
Oil, for frying
1-ounce butter
1 sprig dried thyme
2 1/2 pounds best end of lamb neck, cut into large pieces
7 carrots, chopped lengthways into 2-inch pieces
2 tablespoons pearl barley
5 cups chicken stock, recipe follows

Salt (recommended: Fleur du Sel)
Freshly ground black pepper
1 bouquet garni (parsley, thyme, and bay leaf)
12 medium potatoes
1 bunch parsley, leaves finely chopped
1 bunch chives

Serving suggestion: herb butter, recipe follows

In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.

Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.

Stock:
Chicken carcass
1 onion
4 cups water
3 stalks celery, roughly chopped
Bay leaf
Salt and freshly ground black pepper

Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
Yield: 6 servings

Herb Butter:
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme

Melt butter in a small saucepan. Add parsley, chives and thyme.

Yield: 6 servings

Enjoy !

Answer 3

Serves 4 to 6
3 pounds small Yukon gold potatoes, peeled
2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons
2 1/2 pounds lamb shoulder, cut into 1-inch cubes
2 1/2 teaspoons coarse salt
Freshly ground pepper
2 teaspoons coarsely chopped fresh thyme
3 cups homemade lamb stock, or low -sodium store-bought chicken stock
2 tablespoons finely chopped fresh curly- or flat-leaf parsley
Directions
Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.
Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.

Answer 4

Can't you make the Irish Stew without the smelly old sheep? Mutton or lamb taste exactly like a sheep smells!

Answer 5

Here you go from a person who returned to Ireland:

http://www.gumbopages.com/food/irish/stew.html