Season beef with salt and pepper then add to pot and. 2 tablespoons vegetable oil divided 1 pound mutton or lamb cutlets bones removed cut into 2 inch 5 centimeter chunks 2 pounds potatoes peeled and cut into quarters 1 cup onion roughly chopped 1 cup leeks cleaned and finely sliced 1 cup carrots roughly chopped 2 tablespoons. In southern ireland carrots are added and some cooks venture so far as to add turnips. Ingredients 8 bacon strips diced 1 3 cup all purpose flour 1 teaspoon salt 1 2 teaspoon pepper 3 pounds beef stew meat cut into 1 inch cubes 1 pound whole fresh mushrooms quartered 3 medium leeks white portion only chopped 2 medium carrots chopped 1 4 cup chopped celery 1 tablespoon canola. Simmer for 1 hour or longer depending on the cut of meat you used and if it is tender yet.
Stir in the water. Serve the stew in large flat soup bowls and drizzle herb butter over the potatoes or garnish with parsley and chives. In same pot add remaining tablespoon oil and cook onion carrots and celery until soft 5 minutes. Add beef back to dutch oven then add potatoes. The ingredients for irish stew are layered in a heavy pot and slow cooked in the oven allowing the lamb and potatoes to tenderize and the flavors to deepen and meld.
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The epitome of comfort food traditional irish stew has only a few ingredients. Season beef with salt and pepper then add to pot and.
