Mary Berry’s Irish Stew is made with lamb shoulder, potatoes, onions, carrots, and thyme, simmered in beef or chicken stock. It serves 6 people and takes about 1.5 to 2 hours to cook, offering a hearty and flavorful meal.
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🤎 Why You’ll Love This Irish Stew Recipe:
- Rich and Hearty: Perfect for cold weather, this stew is warming, filling, and comforting.
- Flavorful: Slow cooking the meat with herbs and vegetables develops deep, complex flavors.
- One-Pot Meal: Everything cooks in one pot, making preparation and cleanup easy.
- Perfect for Leftovers: The stew tastes even better the next day as the flavors meld overnight.
- Traditional: This dish offers a taste of Irish heritage, perfect for celebrating cultural occasions like St. Patrick’s Day.
❓ What Is Mary Berry’s Irish Stew Recipe?
Mary Berry’s Irish Stew recipe combines lamb shoulder, potatoes, onions, and carrots, simmered in stock with thyme. It’s seasoned simply with salt and pepper, cooked slowly to tender perfection, and garnished with parsley for a hearty, traditional meal.
🍖 Mary Berry Irish Stew Ingredients
- 2 lbs lamb shoulder, cut into chunks (you can also use beef if preferred)
- 4 large potatoes, peeled and sliced thick
- 2 large onions, sliced
- 3-4 carrots, peeled and sliced
- 4 cups beef or chicken stock
- 1 sprig of fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- Parsley, chopped (for garnish)
🥘 How To Make Mary Berry Irish Stew
- Cut the lamb into large chunks, ensuring each piece has a bit of fat for flavor. Slice the onions, peel and slice the carrots, and thickly slice the potatoes.
- In a large pot, brown the lamb chunks over medium-high heat until all sides are seared. You may need to do this in batches to avoid overcrowding the pan.
- Remove the lamb and set aside. In the same pot, layer half of the sliced onions, potatoes, and carrots. Season with salt, pepper, and thyme.
- Place the browned lamb back into the pot on top of the vegetables. Then layer the remaining onions, potatoes, and carrots over the lamb. Season again with salt, pepper, and thyme.
- Pour the stock over the layers. The liquid should almost cover the ingredients. If not, you can add a little water.
- Bring the pot to a boil, then reduce to a low simmer. Cover and let it cook for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked.
- Irish stew should be thick and hearty. If it’s too watery for your liking, you can simmer it uncovered for the last 30 minutes to reduce the liquid. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.
💭 Recipe Tips
- Searing the Meat: Make sure to sear the lamb properly until it’s browned on all sides. This enhances the flavor and locks in juices.
- Layering: Be strategic with your layering in the pot. Start with vegetables at the bottom to prevent the meat from sticking and to ensure even cooking of all ingredients.
- Low and Slow Cooking: The key to a flavorful stew is slow cooking on a low heat. This allows the flavors to meld together and the meat to become tender.
- Thicken the Stew: If the stew is too liquidy, allow it to simmer uncovered towards the end of cooking. This will help reduce the broth and thicken the stew.
- Allow to Rest: Let the stew sit for a few minutes off the heat before serving. This helps the flavors to settle and the liquid to thicken slightly.
🥗 What To Serve With Irish Stew?
Serve Irish Stew with White Bread or Soda Bread to soak up the flavorful broth a side of Cabbage Butter or a simple Caesar Salad complements the richness enjoy with a pint of stout for an authentic experience.
🎚 How To Store Leftovers Irish Stew?
- Refrigerator: Cool leftovers irish stew to room temperature then transfer it into airtight containers it can be stored in the refrigerator for up to 4 days.
- Freezer: Pour cooled leftovers irish stew into freezer-safe containers leaving some space for expansion freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Irish Stew?
- In The Stovetop: Pour leftover Irish Stew into a saucepan and gently reheat it over medium heatstir occasionally and allow it to heat through for about 10-15 minutes.
- In The Microwave: Transfer the stew into a microwave-safe container and cover it heat on high for 2-3 minutes stirring halfway through to ensure even heating.
FAQs
How do I thicken Irish Stew?
To thicken Irish Stew, you can use a flour or cornstarch slurry mix equal parts flour or cornstarch with water and stir it into the stew during the last 30 minutes of cooking.
Is Irish Stew healthy?
Irish Stew can be a nutritious meal, especially when made with lean cuts of meat and plenty of vegetables. It’s rich in protein, vitamins, and minerals, making it a wholesome choice.
Can I make Irish Stew in a slow cooker?
Yes, Irish Stew can be easily adapted for slow cooking simply brown the meat and sauté the vegetables before transferring everything to a slow cooker. Cook on low for 6-8 hours or until tender.
Can I make Irish Stew ahead of time?
Yes, Irish Stew is a great dish to make ahead of time in fact, the flavors often improve when allowed to meld together overnight. Store the stew in the refrigerator and reheat gently before serving.
What makes Irish Stew different from other stews?
Irish Stew is distinct for its simplicity and reliance on core ingredients like meat, potatoes, onions, and carrots. It typically lacks strong spices or herbs, allowing the natural flavors of the ingredients to shine through.
What meat is used in Irish Stew?
Traditionally, Irish Stew is made with lamb, often using tougher cuts like shoulder or neck, beef can also be used as a substitute, especially in regions where lamb is less common.
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Mary Berry Irish Stew Nutrition Facts
Amount Per Serving
- Calories: 482
- Total Fat: 25g
- Saturated Fat: 11g
- Cholesterol: 136mg
- Sodium: 136mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Protein: 36g
- Vitamin C: 0mg
- Calcium: 24mg
- Iron: 3mg
- Potassium: 410mg
Mary Berry Irish Stew
Description
Mary Berry’s Irish Stew is made with lamb shoulder, potatoes, onions, carrots, and thyme, simmered in beef or chicken stock. It serves 6 people and takes about 1.5 to 2 hours to cook, offering a hearty and flavorful meal.
Ingredients
Instructions
- Cut the lamb into large chunks, ensuring each piece has a bit of fat for flavor. Slice the onions, peel and slice the carrots, and thickly slice the potatoes.
- In a large pot, brown the lamb chunks over medium-high heat until all sides are seared. You may need to do this in batches to avoid overcrowding the pan.
- Remove the lamb and set aside. In the same pot, layer half of the sliced onions, potatoes, and carrots. Season with salt, pepper, and thyme.
- Place the browned lamb back into the pot on top of the vegetables. Then layer the remaining onions, potatoes, and carrots over the lamb. Season again with salt, pepper, and thyme.
- Pour the stock over the layers. The liquid should almost cover the ingredients. If not, you can add a little water.
- Bring the pot to a boil, then reduce to a low simmer. Cover and let it cook for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked.
- Irish stew should be thick and hearty. If it’s too watery for your liking, you can simmer it uncovered for the last 30 minutes to reduce the liquid. Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.
Notes
- Searing the Meat: Make sure to sear the lamb properly until it’s browned on all sides. This enhances the flavor and locks in juices.
- Layering: Be strategic with your layering in the pot. Start with vegetables at the bottom to prevent the meat from sticking and to ensure even cooking of all ingredients.
- Low and Slow Cooking: The key to a flavorful stew is slow cooking on a low heat. This allows the flavors to meld together and the meat to become tender.
- Thicken the Stew: If the stew is too liquidy, allow it to simmer uncovered towards the end of cooking. This will help reduce the broth and thicken the stew.
- Allow to Rest: Let the stew sit for a few minutes off the heat before serving. This helps the flavors to settle and the liquid to thicken slightly.