Proper Irish Stew with Bubble & Squeak
Photo Credit: Mette Nielsen
Proper Irish Stew with Bubble & Squeak
Yield 4-6 servings
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.
Ingredients
Irish Stew:
- 1½ - 2 pounds lamb shoulder, cut into 2 inch chunks
- Salt and freshly ground pepper
- 2 Tablespoons vegetable oil
- 1 pound onions, cut into 2-inch chunks
- 1 pound carrots, cut into 2-inch chunks
- 1 cup stout
- 1 to 1½ cups chicken or beef broth
- 1 large sprig thyme
Bubble & Squeak:
- 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
- 1½ pound boiled potatoes
- Salt and freshly ground pepper to taste
Instructions
Irish Stew:
Season the lamb with salt and pepper. Heat the oil in a 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:
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.