As the nights draw in and the temperature drops, there’s nothing quite like a warm, comforting bowl of Irish stew to cozy up with. Rich in history and flavor, Irish stews have been a staple of Irish cuisine for centuries, and it’s easy to see why. With their hearty combinations of tender meat, root vegetables, and aromatic spices, these stews are the perfect way to warm up on a chilly evening.
In this article, we’ll take you on a journey through 20 delicious Irish stew recipes that are sure to become new favorites. From classic lamb stews to beef and Guinness variations, and even some vegetarian and seafood options, there’s something for everyone in this roundup of traditional and modern Irish stews. So grab your spoon and let’s dive into the world of Irish cooking!
Classic Irish Lamb Stew with Root Vegetables
Classic Irish Lamb Stew with Root Vegetables: A hearty, comforting dish that’s perfect for a chilly evening. This recipe combines tender lamb with a medley of root vegetables and aromatic spices to create a rich and flavorful stew.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 2 medium carrots, peeled and sliced
– 2 medium parsnips, peeled and sliced
– 2 medium turnips, peeled and cubed
– 2 cloves garlic, minced
– 1 large onion, chopped
– 2 cups lamb or beef broth
– 1 cup red wine (optional)
– 1 tablespoon tomato paste
– 2 teaspoons dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven or pot, brown the lamb pieces over medium-high heat, about 5 minutes. Remove from heat and set aside.
3. Add the sliced carrots, parsnips, and turnips to the pot, along with the garlic and onion. Cook until the vegetables are tender, about 10-12 minutes.
4. Add the broth, red wine (if using), tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the lamb to the pot and bring to a simmer.
6. Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours or until the lamb is tender.
Cooking Time: 2-3 hours
Guinness Beef Stew with Carrots and Potatoes
A hearty, flavorful stew that combines the richness of Guinness stout with tender beef, sweet carrots, and creamy potatoes.
Ingredients:
– 1.5 lbs beef stew meat (such as chuck or round)
– 2 medium-sized carrots, peeled and chopped
– 2-3 medium-sized potatoes, peeled and chopped
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup Guinness stout
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the beef in small batches over medium-high heat. Remove from heat and set aside.
3. Add chopped onion and garlic to the pot; cook until softened.
4. Add Guinness stout, thyme, salt, and pepper to the pot; stir to combine.
5. Return the beef to the pot; add carrots and potatoes.
6. Cover the pot with a lid or foil and transfer to the preheated oven.
7. Simmer for 2-3 hours or until beef is tender.
Cooking Time: Approximately 2-3 hours
Slow Cooker Irish Stew with Pearl Barley
This comforting slow cooker recipe combines tender lamb or beef with pearl barley, potatoes, and vegetables for a warm and satisfying meal. Perfect for a chilly evening or a busy day.
Ingredients:
– 1 lb lamb or beef stew meat
– 2 cups pearl barley
– 2-3 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup frozen peas
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Add lamb or beef, pearl barley, potatoes, onion, garlic, peas, beef broth, and thyme to a slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 4-8 hours
Traditional Dublin Coddle with Sausages and Bacon
This hearty dish has been a staple of Irish cuisine for generations. A flavorful combination of sausages, bacon, potatoes, onions, and carrots, the Dublin Coddle is perfect for a cozy night in.
Ingredients:
– 4-6 Irish sausages (such as bangers or Irish breakfast sausages)
– 6 slices of streaky bacon
– 2 large onions, chopped
– 3-4 medium-sized potatoes, peeled and chopped
– 2 large carrots, peeled and chopped
– 1 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Cook the sausages in boiling water for 5 minutes, then set aside.
3. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
4. Add the chopped onions to the pot and cook until they’re softened and lightly browned.
5. Add the potatoes and carrots to the pot, stirring to combine. Cook for 10 minutes, or until the vegetables are slightly tender.
6. Add the cooked sausages, chicken broth, salt, and pepper to the pot. Stir to combine.
7. Cover the pot with a lid and transfer it to the preheated oven. Bake for 25-30 minutes, or until the coddle is hot and bubbly.
8. Serve hot, garnished with the crispy bacon.
Cooking Time: 40-45 minutes
Vegetarian Irish Stew with Mushrooms and Lentils
A hearty and flavorful stew that’s perfect for a chilly evening, this Vegetarian Irish Stew combines the earthy flavor of mushrooms with the comforting warmth of lentils. Serve with crusty bread or over mashed potatoes for a satisfying meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their liquid and start to brown, about 10 minutes.
4. Add the lentils, vegetable broth, and thyme. Season with salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 40 minutes
Irish Stew with Herb Dumplings
Warm up on a chilly day with this classic Irish dish, featuring tender lamb and vegetables in a rich broth, topped with fluffy herb dumplings. A comforting and satisfying meal that’s perfect for family gatherings or cozy nights in.
Ingredients:
For the stew:
– 1 pound lamb shoulder, cut into 2-inch cubes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup diced carrots
– 1 cup diced potatoes
– 1 cup lamb broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the dumplings:
– 2 cups all-purpose flour
– 4 teaspoons fresh parsley, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup milk
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large pot or Dutch oven, brown the lamb over medium-high heat. Remove and set aside.
3. Add more oil if needed, then sauté the onion and garlic until softened.
4. Add carrots, potatoes, broth, thyme, salt, and pepper. Bring to a boil, then simmer 10 minutes.
5. Make the dumplings by whisking flour, parsley, salt, and pepper into milk. Drop spoonfuls onto the stew and cover with a lid or foil.
6. Transfer pot to the oven and bake for 20-25 minutes, or until lamb is tender and dumplings are cooked through.
Cook Time: 40-45 minutes
Lamb and Guinness Stew with Thyme
A hearty and comforting stew that combines the rich flavors of lamb, Guinness stout, and thyme.
Ingredients:
– 1 lb lamb shoulder or neck, cut into 2-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup Guinness stout
– 1 cup lamb broth (or beef broth)
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the lamb cubes in batches until browned on all sides, about 5 minutes per batch.
3. Remove the lamb from pot; add onions and garlic and cook until softened, about 5 minutes.
4. Add Guinness stout, lamb broth, thyme, salt, and pepper to pot.
5. Return lamb to pot and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2-3 hours or until lamb is tender.
Cooking Time: 2-3 hours
Irish Stew with Cabbage and Parsnips
This traditional Irish stew is a comforting and flavorful meal that’s perfect for a chilly evening. With the added sweetness of parsnips and the crunch of cabbage, this recipe is a twist on the classic dish.
Ingredients:
– 1 pound lamb or beef stew meat
– 2 medium carrots, peeled and chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 head of cabbage, shredded
– 2 large parsnips, peeled and chopped
– 1 cup lamb broth or beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, brown the stew meat over medium-high heat.
2. Add the chopped onion, carrots, garlic, cabbage, and parsnips. Cook until the vegetables are tender.
3. Pour in the broth and add thyme. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes or until the meat is tender.
5. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Instant Pot Irish Stew for Busy Weeknights
This classic comfort food recipe gets a modern twist with the help of your Instant Pot. With only 30 minutes of cooking time, you’ll have a warm and satisfying meal on the table in no time.
Ingredients:
– 1 lb boneless lamb or beef stew meat
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup all-purpose flour
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 cups beef broth
– 1/4 cup heavy cream (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot and melt 2 tbsp of butter.
2. Add chopped onion, minced garlic, and flour; cook until onion is translucent.
3. Add lamb or beef, potatoes, thyme, salt, and pepper. Stir to combine.
4. Pour in beef broth and heavy cream (if using). Close the lid and set valve to “Sealing”.
5. Press “Meat/Stew” button or “Manual” mode for 30 minutes at high pressure.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Serve hot and enjoy!
Cooking Time: 30 minutes
Irish Stew with Red Wine and Rosemary
This classic Irish stew is elevated by the rich flavors of red wine and rosemary, making it a perfect comfort food for a chilly evening. With tender lamb, potatoes, carrots, and onions in a savory broth, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 2 medium-sized potatoes, peeled and cubed
– 2 medium-sized carrots, peeled and sliced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
– Water as needed
Instructions:
1. Preheat the oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the lamb pieces over medium-high heat.
3. Add the potatoes, carrots, onion, garlic, red wine, and rosemary to the pot. Season with salt and pepper to taste.
4. Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours or until the lamb is tender and the vegetables are cooked through.
5. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 2-3 hours
Seafood Irish Stew with Cod and Mussels
Warm up with a hearty and flavorful Seafood Irish Stew featuring cod and mussels, perfect for a cozy evening meal. This recipe combines the richness of seafood with the comfort of traditional Irish stew.
Ingredients:
– 1 pound cod fillet, cut into 1-inch pieces
– 2 cups mussels, scrubbed and debearded
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 pint chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add cod and mussels; cook for an additional 3-4 minutes or until the seafood is lightly browned.
3. Sprinkle flour over the seafood mixture; cook for 1 minute.
4. Gradually add chicken broth and heavy cream, whisking continuously to prevent lumps.
5. Bring the stew to a simmer and cook for 10-12 minutes or until the mussels are open and the cod is cooked through.
6. Season with thyme, salt, and pepper to taste.
Cooking Time: 20-25 minutes
Irish Stew with Sweet Potatoes and Kale
This classic Irish stew gets a nutritious boost from the addition of sweet potatoes and kale, making it a comforting and satisfying meal for any time of year.
Ingredients:
– 1 pound lamb or beef stew meat
– 2 large sweet potatoes, peeled and cubed
– 4 cups kale leaves, stems removed and chopped
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup lamb or beef broth
– 1 tablespoon tomato paste
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, brown the stew meat over medium-high heat.
3. Add onions, garlic, sweet potatoes, and kale. Cook until the vegetables are tender.
4. Stir in broth, tomato paste, flour, thyme, salt, and pepper.
5. Bring to a boil, then cover and transfer to the preheated oven.
6. Simmer for 2 hours or until the meat is tender.
Cooking Time: 2 hours
Leftover Corned Beef Irish Stew
Transform last night’s leftover corned beef into a hearty and comforting Irish stew, perfect for a cozy evening meal.
Ingredients:
– 1 pound leftover corned beef, sliced into thin strips
– 2 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 2 cups beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, combine sliced corned beef, potatoes, onion, garlic, and mixed vegetables.
2. Pour in the beef broth and add the tomato paste. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 30-40 minutes
Irish Stew with Buttered Parsley Potatoes
This classic comfort food recipe combines tender lamb or beef with vegetables and creamy potatoes, perfect for a cold evening. The buttery parsley potatoes add an extra layer of flavor and texture.
Ingredients:
– 1 pound lamb or beef, cut into 1-inch cubes
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4-6 buttered parsley potatoes (see below)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, combine lamb or beef, carrots, potatoes, onion, and garlic.
3. Add flour, beef broth, and thyme. Season with salt and pepper.
4. Bring mixture to a boil, then cover and transfer to the preheated oven.
5. Cook for 2-3 hours, or until meat is tender.
6. Meanwhile, prepare buttered parsley potatoes (recipe below).
Buttered Parsley Potatoes:
– 2 large potatoes, peeled and chopped
– 4 tablespoons unsalted butter, softened
– 1/4 cup chopped fresh parsley
– Salt, to taste
1. Boil potatoes until tender.
2. Drain and mash with butter, parsley, and salt.
Spicy Irish Stew with Chorizo and Peppers
This twist on traditional Irish stew adds a bold Spanish flair with chorizo and sweet bell peppers, creating a hearty and flavorful dish perfect for a chilly evening.
Ingredients:
– 1 lb lamb or beef stew meat
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 chorizo sausage, sliced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup beef broth
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add bell peppers and chorizo; cook for an additional 2-3 minutes.
4. Add lamb or beef, cumin, smoked paprika, salt, and pepper; stir to combine.
5. Pour in broth and bring to a boil.
6. Reduce heat and simmer, covered, for 1 1/2 hours, or until meat is tender.
Cooking Time: 1 hour 30 minutes
Irish Stew with Stout and Caramelized Onions
Savor the rich flavors of Ireland with this hearty stew, infused with the deep notes of stout and the sweetness of caramelized onions.
Ingredients:
– 1 pound lamb or beef stew meat
– 2 medium-sized carrots, peeled and chopped
– 2 medium-sized potatoes, peeled and chopped
– 1 large onion, sliced
– 2 tablespoons butter
– 1 cup all-purpose flour
– 2 cups stout beer (Guinness or similar)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot, melt butter over medium heat. Add sliced onions and cook until caramelized, stirring occasionally.
3. Add chopped carrots and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
4. Add stew meat, flour, and stout beer to the pot. Season with salt and pepper to taste.
5. Bring mixture to a boil, then cover and transfer to the preheated oven.
6. Simmer stew for 2-3 hours or until meat is tender.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-3 hours
Gluten-Free Irish Stew with Quinoa
This recipe combines the comforting flavors of traditional Irish stew with the nutritious benefits of quinoa, making it a perfect meal for a chilly evening.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 pounds beef or lamb stew meat, cut into bite-sized pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 cup vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, cook quinoa according to package instructions.
3. Brown the stew meat in a skillet over medium-high heat; set aside.
4. Add onion, garlic, carrots, and potatoes to the same skillet. Cook until vegetables are tender, about 5 minutes.
5. Add browned stew meat, vegetable broth, thyme, salt, and pepper to the pot or Dutch oven. Stir to combine.
6. Cover and bake for 2 hours, or until meat is tender.
7. Serve hot, topped with cooked quinoa.
Cooking Time: 2 hours
Irish Stew with Turnips and Leeks
This traditional Irish stew gets an extra boost of flavor from the addition of turnips and leeks, making it a perfect comfort food for any time of year.
Ingredients:
– 1 pound lamb or beef stew meat
– 2 medium-sized turnips, peeled and cubed
– 2 medium-sized leeks, cleaned and sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, brown the stew meat over medium-high heat.
3. Add the turnips, leeks, onion, and garlic; cook until vegetables are tender.
4. Sprinkle flour over the mixture; stir to combine.
5. Gradually add beef broth, whisking continuously.
6. Bring to a boil, then cover and transfer to the preheated oven.
7. Simmer for 1 hour or until meat is tender and flavors have melded together.
8. Season with thyme, salt, and pepper to taste.
Cooking Time: 1 hour
Irish Stew with Soda Bread on the Side
A classic comfort food dish that warms the soul, this Irish Stew is a staple of traditional Irish cuisine. Paired with a crusty loaf of soda bread, it’s a match made in heaven.
Ingredients:
For the stew:
– 1 pound lamb or beef, cut into 1-inch cubes
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the soda bread:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup butter, melted
– 3/4 cup buttermilk
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large pot or Dutch oven, brown the lamb or beef in a little oil.
3. Add the carrots, potatoes, onion, and garlic; cook until the vegetables are tender.
4. Stir in flour, broth, thyme, salt, and pepper.
5. Simmer for 30 minutes or until the meat is tender.
6. Meanwhile, mix soda bread ingredients in a bowl; knead into a shaggy dough.
7. Shape into a round loaf and bake at 400°F (200°C) for 35-40 minutes or until golden brown.
Cooking Time:
– Stew: 1 hour 15 minutes
– Soda Bread: 35-40 minutes
Lamb and Barley Irish Stew for a Crowd
A hearty, comforting stew perfect for feeding a crowd on a chilly day. This recipe combines tender lamb with nutty barley and root vegetables for a satisfying and flavorful meal.
Ingredients:
– 2 lbs boneless lamb shoulder or neck, cut into 1-inch cubes
– 2 cups pearl barley
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1 large onion, chopped
– 4 cups beef broth
– 2 tbsp tomato paste
– 2 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Brown the lamb cubes in batches until browned on all sides, about 5 minutes per batch.
3. Add the chopped onion, carrots, celery, and garlic to the pot and cook until the vegetables are tender, about 10 minutes.
4. Add the pearl barley, beef broth, tomato paste, and thyme to the pot. Stir well.
5. Bring the stew to a boil, then reduce heat to low and simmer for 1 hour or until the lamb is tender.
6. Season with salt and pepper to taste.
Cooking Time: 2 hours
Summary
Cozy up with a warm and comforting bowl of Irish stew this winter. From classic lamb and beef stews to vegetarian and seafood options, we’ve got 20 delicious recipes to try. Our collection includes slow-cooker recipes for busy nights, hearty stews with root vegetables, and even some gluten-free and spicy twists. Whether you’re in the mood for something traditional or adventurous, we’ve got a recipe to suit your taste. So go ahead, grab a spoon, and dig into these 20 Hearty Irish Stew Recipes for Cozy Nights.