Our vacation in England, Scotland and Northern Ireland two years ago was great. We ate most of our meals at local pubs, pairing our food with ales of varied characters. Irish stew happened to be something that we ordered often and the simplicity of this particular stew bowled us over. As we moved from one place to another, the stewing styles changed and we understood the importance of keeping things simple in order to make a great Irish stew.
The stews we had in England and Scotland were made with lamb and an assortment of root vegetables. Whereas the ones in Northern Ireland were of goat and potatoes. We love both the meats but for the sake of honouring the name, we decided to go with goat. We picked cuts from the neck, however you may choose whatever you want.
Our version of this traditional stew will serve four, with 415 kilocalories in each. To follow our recipe, you will need the ingredients listed below,
Instructions, Measurements & Nutritional Values
|Duck fat||1.5 tablespoon|
|Neck of goat||1 kilogram|
|Dried or fresh parsley||1 tablespoon|
|Dried or fresh thyme||1 tablespoon|
|Sweet potato||450 grams|
Click on the nutritional chart below to zoom
Video Walk Through – Irish Stew – Traditional Irish Stew, Our Way
Instructions – Irish Stew – Traditional Irish Stew, Our Way
- Set a heavy bottomed pot on high heat.
- Add duck fat and allow it to melt. If you don’t have duck fat, use butter. Please don’t use olive oil or any other oil.
- Add the goat meat and sear briskly for 2 minutes. You can also use lamb if you don’t prefer goat.
- Add dried parsley, dried thyme and salt to taste. Mix well for 2 minutes.
- Add hot water. Mix well and bring to a simmer.
- Seal the pot tightly with a lid, reduce heat to the lowest and cook for 90 minutes.
- 90 minutes later, add chopped sweet potatoes and mix well. Seal the pot again and cook for 30 more minutes.
- 30 minutes later, serve hot as is or with any bread of your choice.
Irish Stew, another healthy recipe, the hissing cooker way.