Dark, sticky stew | Jamie Oliver lamb stew recipes (2024)

FAQs

Why is Irish stew different? ›

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

Most casserole and stew dishes start off with the same base of onions, celery and carrot, sauteed gently to release the flavours. Sauteed means cooked gently and stirred often until the sugars wake up in the vegetables, allowing them to release their full flavour. You could add a little crushed garlic if you like that.

Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef.

The National Dishes of Ireland

Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland.

Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.

What can you do to make stew more flavorful? Finish it with fresh herbs, of course! Except for thyme, herbs lose their flavor as they simmer. So add dried spices at the beginning of the cooking time and fresh spices (like parsley, dill, tarragon or rosemary) at the end to add a punch of fresh flavor.

If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Should you sear lamb before slow cooking? To maximize the flavor of your lamb shoulder roast, you'll definitely want to give it a good sear before braising. It'll take about a half hour over medium-high heat for the meat to turn deep golden brown on all sides, essentially caramelizing while sealing in the juices.

Why is my lamb steak chewy? ›

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

The sirloins, fillets, and other prime cuts come from grass-fed cows that live outdoors. They get plenty of exercise, which makes the meat leaner. It has a stronger, almost gamey flavor. Sometimes it tastes as if it's been grilled over charcoal, even when cooked in a regular oven.

This is why traditional Irish stew is made with either lamb or mutton. Lamb or mutton neckbones and shanks are the best for adding flavor to your recipe, along with root vegetables like carrots, parsnips, and turnips.

While an old-fashioned, traditional Irish stew tended to contain mutton or lamb, potatoes, and maybe a few carrots, modern takes on the comforting dish range widely. While Irish stew (in the modern sense) can be made with mutton, lamb, or beef, beef stew is always made with beef.

Irish stew is the national dish of the Emerald Isle. It came about in the 18th century, invented by poor Irish farmers who, in times of famine, had little else to eat but potatoes and mutton, cut from sheep that were too old to produce wool, milk, or anything else of value.