Irish Stew

Total Time:
3 hr
Prep:
30 min
Cook:
2 hr 30 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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


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    This was nothing like Irish Stew. The flavor was way too sweet. And suggesting an expensive salt like Fleur de sel for a stew??? Why would anyone do that?
    Am I the only one who felt this recipe was a bit off? I thought the lamb should be browned first, set aside, then sweat the veg in the pan, and then add the lamb back. Adding raw, whole potatoes to a simmering pot and cook for only 30 mins? Also, who buys dried thyme in sprigs? Was the thyme in the bouquet garni dried or fresh, and how much? There was no seasoning in stages, only just before simmering. I found it very sweet, my hubs thinks it is too lamby. We added some red wine to take away the sweetness that I don't know where that came from. And no degreasing? We have eaten yet, but I am not optimistic.
     
     Okay, should be done ny now, still tough as old boots. I removed the potatoes and carrots, and am going in cook in a 200 oven for as long as it takes, cool, and put in the fridge to degrease. Let you know tomorrow what the final verdict is.
    too negative
    Just to clarify, there are two very close recipes for Irish lamb Stew, the more recent one featured Lamb Shanks..... Titled "Lamb Shank Stew with Russet Potatos on Top." Check it out under that heading where a whole show was dedicated to it.......
     
     Just a note on Traditional Irish Lamb Stew. It is never made with any vegetables included. It consists of a Layer of sliced Russet Potatoes at the bottom of a dutch oven followed by a layer of sliced onion, followed by a lamb layer, season with 2 tsps of kosher salt and 2 tsps of "White Pepper" and an final upper layer of potatoes again. Add either chicken stock or water to just below the top layer of potatoes , Cover top layer with foil, bring to the boil then reduce to a slow simmer on the stove top for up to 90 mins, Then in the final 30 mins take 2 Tbs of corn starch mixed in water and add to stew,,,,,,, and allow to thicken for 30 mins........
     
     Serve with your preferred veggies on a bowl,,,,,,,,,
    John from Conroe, TX, or anyone else looking for the "Lamb Shank Stew with Russett Potato Top" from the "Ultimate Lamb Shanks" episode -- Tyler kept calling it "Irish Stew," so I, too, ended up with the wrong recipe. This "Ultimate Irish Stew" is NOT the one where he also made the Guinness float. Hope this helps.
     T Crowley
    This is NOT the recipe from the show. If you watch the show, Tyler adds red wine to the pot...which is not on the recipe. He also uses lamb shanks, not lamb neck.
     
     What is with Food Network not being able to either post the correct recipes, especially for Tyler's stuff. They did the same thing with his Lasagna recipe.
     
     They need to get their act together.
    I made this exactly as the recipe requires and it turns out really good; however, the potatoes took longer than 30 minutes. The finished liquid isn't as thick as I wanted it and I guess I'd dredge my lamb in flour prior to browning the next time I make it. The flour would make a thicker finished liquid. I added parsley at the end -- to brighten it up -- but skipped the butter/parsley/clive thing -- I just didn't need the calories.
    it's just good
    I have had many recipes for Irish stew through the years--I am 50% Irish, so you can imagine!! Anyway, the recipe given here is by far one of the best. The meat and potatoes taste authentically Irish when left ON the bone throughout the cooking process and the herb butter is THE best topping!! Kudos to you, Tyler!!
    When I saw this episode on TV, and it even looks good on TV. I love this recipe. The stew turns out really yummy. I shared with family and everyone praised about it. It leaves you satisfied.
    This was my first time cooking with Lamb. I watched the video of it being made which helped ALOT (love the visuals). This dish came out tasting ALOT better than I had imagined. I also have 2 very picky 6 & 8 year olds and they finished their bowls. I definitly recommend this dish for a nice feel-good meal. A loaf of bread & butter is great for sopping up the gravy too! MMmmm!
    This was a really tasty stew. As the previous reviewer stated I cut the potatoes into smaller pieces and it nicely absorbs the flavors.
    I enjoyed this stew but, I changed some in the receipes. I added some beef broth and made with half the serving size. One thing I thought, I did not need herb butter,and Potate should have been cut into pieces so that potato itself could get flavor to it. Other than that, Lamb was tender, carrot was tender onion was tender and,it made nice stew.
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    St. Patrick's Day