Chef John’s Irish Stew

Introduction & Inspiration

This Chef John’s Irish Stew is a hearty, flavorful, and deeply satisfying dish. It’s a classic comfort food that’s perfect for a chilly evening. Or any time you’re craving a warm and nourishing meal.

I’ve always been a fan of stews. And this Irish Stew, with its tender lamb, flavorful broth, and hearty vegetables, is one of my favorites. It’s a recipe that’s been adapted and perfected over time.

The inspiration for this particular version comes from Chef John’s recipe. But I’ve added my own personal touches and explanations to make it even more accessible and enjoyable.

This stew is a celebration of simple, wholesome ingredients. It’s a dish that’s sure to warm your soul and leave you feeling completely satisfied. It is true comfort food.

Nostalgic Appeal

Irish Stew has a long and rich history, and it evokes a sense of nostalgia and tradition. It’s a dish that’s been enjoyed in Ireland for centuries. And it’s a staple in many Irish households.

This recipe, while adapted from Chef John, taps into that nostalgic appeal. It reminds me of cozy pubs, hearty meals, and the warmth of Irish hospitality. It is a classic.

There’s something inherently comforting about a slow-cooked stew. The aroma that fills the kitchen as it simmers. The anticipation of that first flavorful bite.

This Irish Stew is a taste of tradition. A way to connect with a culinary heritage that’s been passed down through generations. It is always welcome.

Homemade Focus

I’m a strong advocate for homemade food, and this Irish Stew is a perfect example of why. Making your own stew allows you to control the ingredients, the flavor, and the quality of the final dish. It’s a rewarding culinary experience.

Store-bought stews often contain preservatives, artificial flavors, and excessive amounts of sodium. When you make it at home, you can use fresh, high-quality ingredients. You avoid any unwanted additives.

This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires a bit of time and patience, as it’s a slow-cooked dish. But the steps are relatively simple.

It’s a recipe that I encourage everyone to try, even if you’re not an experienced cook. It’s a great way to learn about building flavors. And to create a truly nourishing and delicious meal.

Flavor Goal

The flavor goal of this Irish Stew is to achieve a rich, savory, and deeply flavorful broth. With tender, fall-off-the-bone lamb and hearty vegetables. It’s a harmonious blend of simple yet satisfying flavors.

The lamb shoulder chops provide the primary source of flavor, imparting a rich, meaty taste to the broth. The browning process adds depth and complexity. It is worth the effort.

The onion, carrots, and celery form the aromatic base of the stew, adding sweetness and subtle vegetable notes. The butter and flour create a roux. Which thickens the broth and adds richness.

The chicken stock provides the liquid base. The dried rosemary adds a hint of herbaceousness. The potatoes add heartiness and absorb the flavorful broth.

Ingredient Insights

Let’s break down the ingredients that make this Irish Stew so delicious. First, we have the lamb shoulder chops. This cut of lamb is perfect for stewing.

Lamb shoulder is relatively inexpensive, and it becomes incredibly tender and flavorful when slow-cooked. You can also use lamb stew meat. But I prefer the flavor and texture of the chops.

Next, we have vegetable oil, which is used for browning the lamb. One onion, chopped: Provides a sweet and savory base for the stew.

Butter adds richness and helps to create a roux with the flour. All-purpose flour is used to thicken the broth.

Chicken stock forms the liquid base of the stew. You can use store-bought chicken stock or make your own. Dried rosemary adds a hint of herbaceousness.

Carrots and celery, chopped, add sweetness and texture to the stew. Baby Dutch yellow potatoes are added later in the cooking process. So they don’t become mushy.

Finally, chopped green onions are added at the end for a pop of freshness and color. Salt and ground black pepper are used to season the stew.

Essential Equipment

You’ll need a few key pieces of equipment to make this Irish Stew:

A large, heavy skillet for browning the lamb and sautéing the onions.

A stock pot or Dutch oven for simmering the stew.

A slotted spoon for transferring the meat and vegetables.

A knife and cutting board: For prep.

That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, heavy-bottomed pot that can distribute heat evenly.

List of Ingredients with Measurements

Here’s the complete list of ingredients, 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
• ½ teaspoon dried rosemary
• 2 carrots, chopped
• 2 stalks celery, chopped
• Water as needed
• 1 ½ pounds baby Dutch yellow potatoes
• ¼ cup chopped green onions

Always adjust to your preference.

Remember to use fresh, high-quality ingredients whenever possible. It will make a difference!

Step-by-Step Instructions

Ready to make some delicious Irish Stew? Here’s a detailed, step-by-step guide:

1. Season and Brown the 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, 3 to 5 minutes per side. Don’t overcrowd the pan.

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

2. Sauté the Onions and Make the Roux:

Reduce the heat to medium. Add the chopped onion and a pinch of salt to the same skillet.

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 roux, which will thicken the stew.

3. Deglaze and Thicken:

Pour the chicken stock into the onion mixture. Bring to a boil, stirring constantly.

Add the dried rosemary. Continue to stir until the mixture thickens, 5 to 10 minutes.

4. Combine and Simmer:

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

Pour the thickened chicken stock mixture 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 ½ hours.

5. Add Potatoes and Continue Simmering:

Transfer the meat to a plate using a slotted spoon.

Stir the 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.

6. Reduce and Thicken (Final Step):

Transfer the meat to a plate using a slotted spoon.

Bring the stew to a boil over medium-high heat. Cook, skimming off any fat that rises to the surface, until the stew is reduced and thickened, 10 to 12 minutes.

7. Shred and Return Meat:

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

Stir the shredded meat back into the stew.

8. Finish and Serve:

Stir in the chopped green onions. Season the stew with salt and pepper to taste.

Serve hot, and enjoy your hearty and flavorful Irish Stew!

Troubleshooting

Even with a well-tested recipe, things can sometimes happen. Here are a few potential issues and solutions:

Problem: The stew is too thin.

Solution: Continue to simmer the stew uncovered to allow some of the liquid to evaporate. You can also make a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water, and then stirring it into the simmering stew.

Problem: The stew is too thick.

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

Problem: The lamb is tough.

Solution: Make sure you’re using lamb shoulder chops or lamb stew meat, which are cuts that are well-suited for slow cooking. Also, make sure you’re simmering the stew over low heat for a long enough time to allow the lamb to become tender.

Problem: The stew is bland. Solution: Add more salt and spices.

Problem: The potatoes are mushy. Solution: Do not add them too early.

Tips and Variations

Here are some tips and variations:

Tip: For an even richer flavor, use beef stock instead of chicken stock.

Tip: If you don’t have baby Dutch yellow potatoes, you can use any type of potato you prefer, cut into bite-sized pieces.

Tip: To save time, you can use pre-cut lamb stew meat instead of lamb shoulder chops.

Variation: Add other vegetables to the stew, such as parsnips, turnips, or mushrooms.

Variation: For a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.

Variation: Add a tablespoon of tomato paste to the onions while they’re cooking for a richer, deeper flavor.

Variation: Add a splash of Guinness stout or red wine to the stew for added depth and complexity.

Variation: Garnish the stew with fresh parsley or thyme instead of green onions.

Serving and Pairing Suggestions

This Irish Stew is a complete meal on its own, but it also pairs well with a variety of side dishes and beverages:

Serving Suggestions:

Serve it hot, in bowls.

Serve it with crusty bread or Irish soda bread for dipping.

Serve it with a dollop of sour cream or a sprinkle of grated cheese (optional).

Serve it as a hearty and comforting meal on a cold day.

Pairing Suggestions:

This stew pairs well with a variety of beverages.

A pint of Guinness stout or another dark beer is a classic pairing.

A full-bodied red wine, such as Cabernet Sauvignon or Merlot.

A glass of Irish whiskey.

For a non-alcoholic option, try sparkling water with a squeeze of lemon or lime.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (without any added variations or toppings):

• Calories: Approximately 400-500
• Protein: 30-40 grams
• Fat: 20-30 grams (mostly from the lamb)
• Carbohydrates: 20-30 grams
• Fiber: 4-6 grams

This is a general estimate. This Irish Stew is a good source of protein and iron (from the lamb).

It also provides fiber and vitamins from the vegetables. It’s a relatively hearty and calorie-dense meal, due to the lamb and potatoes.

You can reduce the fat content by using a leaner cut of lamb or by trimming any visible fat from the lamb shoulder chops before cooking.

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Recipe Summary and Q&A

Let’s recap this delicious Chef John’s Irish Stew journey! Here is a summary.

Summary: This Chef John’s Irish Stew is a hearty and flavorful stew made with lamb shoulder chops, onions, carrots, celery, potatoes, and a rich, savory broth. It’s a classic comfort food that’s perfect for a cold day. It’s relatively easy to make, but it requires some time for slow cooking to allow the lamb to become tender.

Q&A:

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

A: Yes, you can make this stew in a slow cooker. Brown the lamb and sauté the onions as directed in the recipe, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the lamb is very tender. Add the potatoes during the last hour of cooking.

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

A: Yes, you can make this stew in an Instant Pot. Brown the lamb and sauté the onions using the Sauté function. Then, add the remaining ingredients (except the potatoes and green onions) and 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 pressure release.

Q: Can I make this stew ahead of time?

A: Yes, this stew tastes even better the next day! The flavors will meld and develop even more as it sits. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Q: Can I freeze this stew?

A: Yes, this stew freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: I do not eat lamb, what can I use?

A: Beef is a great substitute.