I love . There's just something so comforting about a pot of thick, glossy stew simmering on the stove for hours. This is a spin on traditional Irish stew made with lamb. But if you're not a fan of , you can swap in beef chuck roast. I can't think of a better meal for a on or really any cold, dreary day when you need some . This stew tastes even better when you make it a day ahead and reheat it on the stove! The longer the flavors have to meld, the more rich and luscious it gets.
What's in traditional Irish stew?
The meat in traditional Irish stew is typically mutton or lamb. (Mutton comes from a sheep that's a little older than a lamb.) For this recipe I used lamb because it's easier to find in grocery stores. As far as the vegetables, sticklers for tradition only include potatoes, onions, and water. I, however, am not one of those sticklers for tradition, so I threw in carrots, parsnips, leeks, onion, and a handful of other ingredients to create a hearty stew.
Is Irish stew thick or watery?
This is definitely a stew and not a soup! What I mean is that this is a thick, stick-to-your-ribs kind of meal rather than a light, brothy dish. Stew should not be watery! It gets its thickness from the starch in the grated potatoes, and the flour you sprinkle over the vegetables.
1/4c.beef bouillon concentrate
6c.hot water
2lb.boneless lamb shoulder, cut into 2-in. pieces
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