I can’t call this Irish Stew, because it isn’t.
You know how I feel about appellation control. See below for a typical Irish stew recipe.
For starters I used chuck steak, because it is cheaper than lamb. Sad commentary on living in the sheep centre of Western Australia. However I made it an Irish dish by adding Irish Whiskey to the recipe. It is OK, It was not Jamieson’s, but the inferior Protestant version from North of the border; Bushmill’s. Suitable for cooking.
So, here is my recipe for Slow Cooked Not Irish Stew:
- 900g Chuck steak, cut into large chunks.
- 6 potatoes peeled and cut into quarters
- 6 med carrots peeled and cut into chunks
- a few sticks of celery chopped
- 2 onions cut roughly
- 4 large mushrooms, chopped
- 1/2 tin of mushroom soup concentrate
- 1 Tblsp tomato paste
- 1 tablespoon gravy mix
- a dash of mushroom soy
- a dash of Worcestershire sauce
- a heaped teaspoon mixed herbs (Rosemary, Sage, Thyme)
- Bay leaves
- 1 Tablespoon olive oil
- 2 anchovies
- 1/2 teaspoon mustard powder
- 1 Tablespoon cornflour in 1/2 cup water
- 1/2 cup Irish whiskey
- 1 teaspoon ground white pepper
- Heat the oil in a pan and brown the meat a few pieces at a time, transferring them to the slow cooker as you go
- Heat the pan again and brown the onion so it almost burns. Transfer it to the slow cooker
- Deglaze the pan with the whiskey and pour into the slow cooker
- Add the remaining ingredients, stir.
- Slow cook
A lot of liquid will appear from the vegetables and mushrooms so there is no need to add much at the start. If the gravy is too thin add a little more cornflour in a minimal ampount of water (or whiskey!)
“Traditional” recipe for Irish Stew
(as my Grandma might have made it)
- 2 tbsp lard
- 600g boneless mutton or lamb cut into 5cm chunks
- a mutton bone or bacon bone (optional)
- 1 kg potatoes, peeled and cut into quarters
- 1 large onion, roughly chopped
- 1 leek washed and sliced
- 4 carrots, roughly chopped
- 750 ml dark beef stock
- cabbage leaves, thinly sliced
- Salt and Pepper
- Preheat the oven to 180C
- In a large frying pan heat the lard and, in batches, brown the lamb pieces all over.
- Add to a casserole with a tight-fitting lid, along with the vegetables and bone and stock, but not the cabbage
- Stir, cover with the lid, cook for one and a half hours.
- Add the cabbage, replace the lid and cook for another half hour.
- If the stock reduces too much add some boiling water.
- Season with salt and pepper and serve.