Chef John’s Irish Stew

Introduction & Inspiration

Irish Stew is a quintessential comfort food, a hearty and flavorful dish that’s perfect for a chilly evening. This recipe, inspired by Chef John’s approach, focuses on simple ingredients and techniques to create a deeply satisfying and authentic-tasting stew. It’s all about letting the flavors of the lamb, vegetables, and broth meld together beautifully.

My inspiration for sharing this recipe comes from a love of traditional, hearty stews. There’s something incredibly comforting about a pot of stew simmering on the stove, filling the house with its savory aroma. I also appreciate Chef John’s emphasis on using simple, high-quality ingredients and letting their natural flavors shine.

I also wanted to provide a detailed guide, making this recipe accessible to cooks of all levels. While the process takes a bit of time, it’s mostly hands-off simmering, and the result is well worth the effort.

This recipe, is perfect for family dinner.

Nostalgic Appeal

Irish Stew, for many, evokes feelings of warmth, comfort, and perhaps memories of family meals or travels to Ireland. It’s a dish that’s steeped in tradition, often passed down through generations.

The combination of tender lamb, hearty vegetables, and a rich, flavorful broth is universally appealing. It’s a dish that’s both satisfying and nourishing.

This recipe taps into that sense of nostalgia and comfort, offering a way to enjoy a classic Irish dish in your own kitchen. It’s about creating a meal that feels both familiar and special, perfect for sharing with loved ones.

The smell when you cook it, bring back good memories.

Homemade Focus

This Irish Stew recipe is all about the homemade goodness. We’re starting with simple, wholesome ingredients – lamb shoulder chops, onions, carrots, celery, potatoes – and transforming them into a rich and flavorful stew.

I believe that homemade stews are always superior to canned or pre-made versions. You have complete control over the ingredients, the seasonings, and the overall flavor profile. Plus, there’s something incredibly satisfying about creating a hearty and nourishing meal from scratch.

The process of browning the lamb, sautéing the onions, creating a simple roux with butter and flour, and simmering everything together slowly is key to developing the depth of flavor in this stew. It’s about building layers of flavor and allowing the ingredients to meld together beautifully. It’s a must.

And the result is just perfect.

Flavor Goal

The primary flavor goal for this Irish Stew is to achieve a rich, savory, and deeply flavorful broth, with tender, fall-off-the-bone lamb and perfectly cooked vegetables.

The lamb shoulder chops, when browned and slow-cooked, provide a rich, savory flavor that forms the foundation of the stew.

The onions, carrots, and celery create a classic aromatic base, adding sweetness and depth.

The chicken stock provides the liquid for the stew, and using a high-quality stock will enhance the overall flavor.

The dried rosemary adds an herbaceous note that complements the lamb and vegetables.

The baby Dutch yellow potatoes add a creamy texture and a slightly sweet flavor.

The green onions, added at the end, provide a touch of freshness and a mild onion flavor.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Lamb shoulder chops: The star of the show! Lamb shoulder is a flavorful and relatively inexpensive cut of meat that becomes incredibly tender when slow-cooked. You can also use lamb stew meat (cubed lamb shoulder).
• Salt and ground black pepper: For seasoning.
• Vegetable oil: For browning the lamb.
• Onion, chopped: Adds sweetness and depth of flavor to the stew base.
• Butter: Used to create a simple roux with flour, which helps to thicken the broth.
• All-purpose flour: Used to thicken the broth.
• Chicken stock: Provides the liquid for the stew. Use a high-quality stock for the best flavor. You can also use beef stock or a combination of both.
• Dried rosemary: Adds an herbaceous note that complements the lamb and vegetables. You can also use fresh rosemary (about 1 tablespoon, chopped).
• Carrots, chopped: Add sweetness and color to the stew.
• Celery, chopped: Adds a subtle savory flavor.
• Baby Dutch yellow potatoes: These small, round potatoes have a creamy texture and a slightly sweet flavor. You can also use other types of potatoes, such as Yukon Gold or red potatoes.
• Green onions, sliced (for garnish): Add a touch of freshness and a mild onion flavor.

Essential Equipment

You’ll need:

• Large heavy skillet: For browning the lamb and sautéing the onions.
• Stock pot or Dutch oven: For simmering the stew.
• Cutting board and knife: For chopping the vegetables.
• Measuring cups and spoons: For accurate measurements.
• Wooden spoon or spatula: For stirring.
• Slotted spoon: For transferring the meat to a plate.
• Ladle: For serving the stew.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 3 pounds lamb shoulder chops
• Salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1/2 teaspoon dried rosemary
• 2 carrots, chopped
• 2 stalks celery, chopped
• Water as needed
• 1 1/2 pounds baby Dutch yellow potatoes
• 1/4 cup chopped green onions

Step-by-Step Instructions

Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Season and Brown Lamb

Season the lamb shoulder chops generously with salt and black pepper.

Heat the vegetable oil in a large, heavy skillet over high heat.

Working in batches, cook the lamb shoulder chops until browned on both sides, about 3 to 5 minutes per side. Don’t overcrowd the pan; this will prevent the lamb from browning properly.

Transfer the browned lamb chops to a stock pot or Dutch oven.

Step 2: Sauté Onions and Make Roux

Reduce the heat to medium. Add the chopped onion and a pinch of salt to the same skillet (there should be some rendered fat from the lamb; if not, add a little more oil).

Cook and stir the onion until slightly softened and the edges are browning, about 5 minutes.

Stir in the butter until melted.

Add the flour and stir until the onions are coated, about 1 minute. This creates a simple roux that will help to thicken the broth.

Step 3: Add Stock and Rosemary

Pour the chicken stock into the onion mixture.

Bring to a boil, stirring constantly, until the mixture thickens, 5 to 10 minutes.

Add the dried rosemary.

Step 4: Combine and Simmer

Stir the chopped carrots and celery into the pot with the lamb shoulder chops.

Pour the chicken stock mixture (from the skillet) over the top.

Add water as needed to cover the meat completely.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and cook until the meat is almost falling off the bone, about 1 1/2 hours.

Step 5: Add Potatoes

Transfer the meat to a plate using a slotted spoon.

Stir the baby Dutch yellow potatoes into the stew.

Return the meat to the stew, placing it on top of the vegetables.

Simmer, covered, until the potatoes are tender and the meat is falling off the bone, about 30 minutes.

Step 6: Reduce and Thicken (Optional)

Transfer the meat to a plate using a slotted spoon.

Bring the stew to a boil and cook, skimming off any fat that rises to the surface, until the stew is reduced and thickened to your liking, 10 to 12 minutes.

Step 7: Shred Meat and Return to Stew

Remove the meat from the bones and discard the bones and any large pieces of fat.

Stir the meat back into the stew.

Step 8: Finish and Serve

Stir in the green onions.

Season the stew with salt and pepper to taste.

Serve hot, in bowls.

Enjoy this hearty and flavorful Irish Stew!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My stew is too thin.

Solution: Continue to simmer the stew, uncovered, to allow some of the liquid to evaporate. You can also mash some of the potatoes against the side of the pot to help thicken the broth.

Problem: My stew is too thick.

Solution: Add more chicken stock or water, a little at a time, until the stew reaches your desired consistency.

Problem: My lamb is tough.

Solution: Make sure you’re using lamb shoulder, which is a cut that’s ideal for slow cooking. Also, make sure you’re simmering the stew over low heat for long enough. The lamb should be very tender and falling off the bone.

Problem: My stew is bland.

Solution: Add more salt, pepper, or rosemary. You can also add a pinch of other herbs and spices, such as thyme or bay leaf. A splash of Worcestershire sauce (if not strictly vegetarian) can also add depth of flavor.

Problem: My potatoes are mushy Solution: Cook them, until they are tender.

Tips and Variations

Here are some tips and variations to customize your Irish Stew:

Tip: For the best flavor, use high-quality ingredients, especially the lamb and the chicken stock.

Tip: Don’t overcrowd the pan when browning the lamb. Work in batches to ensure the lamb browns properly and doesn’t steam.

Variation: Add other vegetables to the stew, such as:

• Parsnips
• Turnips
• Mushrooms
• Peas

Variation: Use beef instead of lamb.

Variation: Add a splash of Guinness or other stout beer to the stew for added depth of flavor.

Variation: Add a tablespoon of tomato paste along with the flour to create a richer, deeper flavor. Variation: Add some barley.

Serving and Pairing Suggestions

This Irish Stew is a hearty and complete meal on its own, but here are some serving and pairing suggestions:

• Serve with crusty bread or Irish soda bread: For soaking up the delicious broth.
• Serve with a dollop of mashed potatoes on top (for extra potato goodness!).
• Serve with a simple green salad: For a lighter side dish.
• Pair with a glass of Guinness or other stout beer, or a dry red wine.
• Garnish with fresh parsley

Nutritional Information

Nutritional content will vary depending on preparation and ingredients. Here’s an estimated range.

Here’s an approximate nutritional breakdown per serving (assuming 6 servings):

• Calories: 400-500
• Fat: 15-25g
• Saturates: 5-8g
• Protein: 25-35g
• Carbohydrates: 30-40g
• Fiber: 5-7g
• Sugar: 5-8g
• Sodium: 400-600mg (depending on the salt added and the chicken stock used)

This Irish Stew is a good source of protein and fiber. It also provides vitamins and minerals from the vegetables.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Irish Stew by seasoning and browning lamb shoulder chops, sautéing onions and making a roux with butter and flour, adding chicken stock and rosemary, simmering the lamb with carrots and celery, adding potatoes, cooking until tender, removing the meat from the bones, and returning it to the stew with green onions.

Q&A:

Q: Can I make this stew in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the lamb and sauté the onions as directed in the recipe. Then, transfer everything to a slow cooker (except the potatoes and green onions). Cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last hour of cooking time. Stir in the green onions just before serving.

Q: Can I make this stew in an Instant Pot?

A: Yes, you can make this in an Instant Pot. Brown the lamb using the Sauté function. Sauté the onions and make the roux as directed. Add the remaining ingredients (except the potatoes and green onions). Cook on high pressure for 30 minutes, followed by a natural pressure release. Add the potatoes and cook on high pressure for another 5 minutes, followed by a quick release. Stir in the green onions just before serving.

Q: Can I freeze this stew?

A: Yes, this stew freezes very well. Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: Can I use a different cut of lamb?

A: Lamb shoulder is ideal for this recipe because it becomes very tender when slow-cooked. You could also use lamb stew meat (cubed lamb shoulder). Avoid using leaner cuts of lamb, such as lamb chops, as they may become tough. Q: How can i store the leftovers?

A: Keep them in the fridge, in an airthight container.