Fall has officially arrived—and that means it’s time for soup! We are partial to hearty, stick-with-you versions, such as this recipe for traditional Irish stew—which also happens to be touted as the National Dish of Ireland. While there are no particular rules about what has to go in the pot (potatoes and lamb are favorites!), we’ve found this combination makes a palate-pleasing dish. Feel free to add ingredients from your garden and fridge to make it your own.
2 tablespoons vegetable or olive oil
1 lb lamb cutlets (may substitute stew beef, if desired)
3 garlic cloves, minced
4 medium-sized onions, cut into thin wedges
4 carrots, peeled and cut into rounds
8 small russet potatoes, peeled and quartered
2 sprigs of thyme
6-7 cups beef broth (may use more or less depending on desired consistency)
salt and pepper, to taste
**Note: Some recipes substitute one cup of Guinness or one cup of red wine for the beef broth.
In a large Dutch oven or heavy-bottomed pot, warm the oil over medium heat. Cut the lamb into bite-sized chunks and brown in the pan. Remove and set aside.
In the same pan with the remaining oil, sauté the garlic for one-two minutes. Combine the cooked lamb and the remaining ingredients with the garlic in the pot. Bring to a boil, and then allow to simmer for 2-3 hours or until all the vegetables are tender. Serve warm. Can be made in advance and reheated.
What do you put in your Irish Stew? Share your must-have ingredients with us.