How Traditional Irish Stew Was Really Made (Step by Step, the Old Way)
This isn’t a stew you rush, and it isn’t one you micromanage. Traditional Irish stew was built quietly, in layers, with the understanding that time would do most of the work.
Step 1: Start with the potatoes, not the meat
Begin by peeling and cutting your potatoes into large, uneven chunks. Don’t worry about perfection here—different sizes are actually helpful. Some potatoes will hold their shape, and others will melt away into the broth later, which is exactly what you want.
Lay a generous layer of potatoes across the bottom of a heavy pot or Dutch oven. This first layer protects the meat from direct heat and becomes the foundation of the stew’s natural thickness.
Step 2: Add the meat and onions, simply
Place your lamb, mutton, or beef directly on top of the potatoes. No browning, no searing—traditional Irish stew skipped that step entirely. This was practical cooking, not restaurant cooking.
Scatter sliced onions over the meat. The onions will soften slowly and sweeten the broth as they cook. Season lightly with salt and black pepper, but resist the urge to overdo it. The stew will concentrate as it simmers.
Step 3: Repeat the layers and let the pot fill naturally
Add another layer of potatoes, followed by more meat and onions if you have them. End with potatoes on top. This layering wasn’t written down—it was learned by watching someone else do it, year after year.
The pot should feel full but not crowded.
Step 4: Add just enough liquid
Pour in cold water or very light broth until it barely covers the ingredients. This is not a soup. Too much liquid will dilute the stew and prevent the potatoes from thickening it properly.
If the potatoes are peeking through slightly, that’s fine. They’ll sink as they cook.
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