Proper Irish Stew with Bubble & Squeak

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Photo Credit: Mette Nielsen

Come St. Patrick’s Day, there’s plenty of corned-beef, a terrific Irish-American tradition. What’s actually served on Irish soil is a proper Irish stew. The epitome of comfort and an effortless meal: meat, onions, potatoes, a few carrots go into the pot. Some folks include turnips, or parsnips, or rutabaga, parsley and a bit of thyme.

Lamb is the traditional choice (actually mutton, but the flavor is strong). Best is a cut of lamb with a bit of marbling (like the shoulder) that turns silky, tender, and succulent with low slow cooking. As with all meat, grass fed is the tastiest choice.

Be sure to brown the meat first for the richest flavor, then throw everything else in the pot. Long, slow cooking is key and with all stews, this one will taste even better when made a day ahead.

 

Proper Irish Stew

Serves 4 to 6   |   Serve this alongside Bubble & Squeak. The flavors will meld together in a delicious one bowl mash-up.

Ingredients:

1-1/2 to 2 pounds lamb shoulder, cut into 2-inch chunks

Salt and freshly ground black pepper

2 tablespoons vegetable oil

1 pound onions, cut into 2-inch chunks

1 pound carrots, cut into 2-inch chunks

1 cup stout (or Guinness)

1 to 1-1/2 to cups chicken or beef broth

1 large sprig thyme

Directions

Season the lamb with with salt and pepper. Heat the oil in heavy-bottom pot over medium-high heat. Working in batches, brown the meat well on all sides, about 10 to 15 minutes. Set the meat aside and add the onions and carrots to the pot. Season again with a little salt and pepper and cook until lightly browned, about 5 minutes. Return the meat to the pot, add the stout and scrape up any browned bits on the bottom. Add enough stock to cover most of the meat, lower the heat to a slow simmer, partially cover the pot and cook the stew until the meat is very tender, about 1 hour. Ladle the stew over the Bubble & Squeak.

 

Bubble & Squeak

Serves 4 to 6   |   This traditional dish is named for the sound it makes as the assorted veggies mash together in the frying pan. It makes great use of leftover potatoes. Don’t stint on the butter!

Ingredients:

2 to 3 tablespoons unsalted butter

1 large leek, white part only, cleaned and cut into thin rounds

½ pound green or Savoy cabbage, thinly shredded

1-1/2 pounds boiled potatoes

Salt and freshly ground black pepper to taste

Directions

In a large skillet set over medium heat, melt the butter, add the leeks and cabbage and toss to coat. Cover and cook until the cabbage is soft, about 3 to 5 minutes. Stir in the potatoes, breaking them up into chunks with a fork, cover, and continue cooking until the potatoes are heated through. Remove the lid and continue cooking until the potatoes are slightly browned. Spoon the mash into individual dishes and add the stew alongside.