Since the time change came into effect we see the evenings becoming darker earlier with winter creeping in. So what better time to share one the heartiest and wholesome winter dinners served in most Irish households for the season ahead – Irish Stew.

Irish Stew is any variety of meat and root vegetables native to Ireland however lamb would be the traditional meat used. There are a number of recipes for Irish Stew to be had and every cook will have their own personal take on their dish as the recipe has been passed down from generation to generation. Apart from the amazing flavours, the best thing about this classic Irish lamb stew is its simplicity. A traditional Irish stew is the backbone of Irish food. It is a delicious, nourishing and filling dish loved around the world and so easy to make. So get the pot ready and cook!

Irish Stew (Servings: 6)
– 2 tablespoons Oil
– 4 large Onions, cut in wedges
– 5 large Carrots, cut in thick slices
– 1.5 lb Round steak or lamb
– 6 large Potatoes
– 1 cup Water
– Salt and Pepper to taste

Heat oil in large saucepan or skillet. Sauté onions in oil. Add carrots and cook for a few minutes. Cut lamb into ¼ to ½ inch cubes and add to onions & carrots. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt & pepper and bring to the boil. Skim off any foam, reduce heat and simmer over a low heat until meat and vegetables are tender. If desired, mixing 2 tablespoons of flour with a little water and adding it to the stew can thicken it. Heat through until thickened and serve piping hot.

My mouth is salivating just writing this piece so into the kitchen I go!

Happy cooking and enjoy sharing your own Irish Stew.