Step 5: Bring it gently to life
Set the pot over medium heat and bring it up slowly until you see the first gentle bubbles. Do not let it boil hard. Once it begins to simmer, lower the heat, cover the pot, and let it do what it’s meant to do.
This is where patience matters.
Step 6: Let time do the thickening
Allow the stew to simmer quietly for 2½ to 3 hours, lifting the lid only occasionally. Don’t stir unless something threatens to stick. As the potatoes soften, the lower layers will begin to break down, clouding the broth and thickening it naturally.
This is the moment when Irish stew becomes Irish stew.
Step 7: Taste and adjust at the end
Near the end of cooking, taste the broth. Now is the time to add more salt or pepper if needed. If you like, you can add a small sprig of thyme or a handful of chopped parsley, but only at the end—never early.
The flavor should be mild, rounded, and comforting, not sharp or heavily seasoned.
Step 8: Let it rest before serving
If you can, let the stew sit for 20–30 minutes before serving. And if you’re lucky enough to eat it the next day, you’ll find the broth thicker, the flavors deeper, and the stew even more satisfying.
That was always the quiet reward.
Optional Sarah-Style Tip
If your stew looks a little uneven—some potatoes whole, some nearly gone—you’ve done it right. That’s not a mistake. That’s tradition.
Serve hot, preferably the next day.
.
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Frequently Asked Questions
Is traditional Irish stew made with beef or lamb?
Historically, Irish stew was made with lamb or mutton. Many American-Irish families use beef due to availability, and the method remains authentic.
Why isn’t flour used to thicken Irish stew?
Traditional Irish stew relies on potatoes breaking down during long simmering to naturally thicken the broth.
Can I make Irish stew ahead of time?
Yes. Irish stew often tastes better the next day as the flavors deepen and the broth thickens further.
Should carrots be included?
Carrots were not always traditional and appeared later. They’re optional but not required for authenticity.
What potatoes work best?
Starchy potatoes work best, as they break down more easily and help thicken the stew.
More recipes you’ll love:
Boxty: The Old-Fashioned Irish Potato Pancake That Fed Generations
Old-Fashioned Irish Champ
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