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

FAQs

Why is Irish stew different? ›

While Irish stew (in the modern sense) can be made with mutton, lamb, or beef, beef stew is always made with beef. Both stews can contain potatoes, root vegetables, flavorings like beer or wine and herbs, and thickened with potato, flour, cornstarch, or nothing at all.

Start off with a good flavour base.

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.

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. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place.

The National Dishes of Ireland

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

Duxbury recommends simmering your stew for at least one to two hours for the flavours to really meld. The addition of fresh herbs such as basil, parsley, coriander and dill is crucial to avoid a bland stew. But they should not be added until the last few minutes before you take it up.

For most types of stew, it takes time to develop great flavor. Stew uses collagen-rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.

But if you really want to change things up, caramelize your onions before adding them to your stew. Caramelized onions bring a rich layer of roasted sweetness that deepens the essence of the stew base.

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.

Sear the meat before braising for big flavor and a crusty caramelized exterior. Don't skip the searing step; it imparts such big flavor and good texture. Braise in a flavorful sauce! The secret to rich, addictive slow-cooked lamb shanks is in the sauce.

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.

A grass based diet can produce a fuller, meatier flavoured beef with evenly distributed fat and marbling and high levels of vitamins and nutrients like Iron and Omega-3 fatty acids.

What gave the Irish stew its fresh flavour? - Quora. Simply by using good quality meat and FRESH vegetables, not frozen. While making stew, the woman of the house would go out to the kitchen garden and cut or pull what she needed, rinse them in cold water, chop them up and add them to the pot.

Irish stew is made of lamb, potatoes and carrots and is very simply flavored with perhaps parsley or thyme and salt and pepper. In contrast, Hungarian goulash is made of beef and flavored very strongly with paprika.

The Irish immigrants also realized that cabbage was a more readily available vegetable in America than in Ireland, where it was traditionally a fall and winter vegetable. So they combined the corned beef with cabbage to create a hearty, filling meal that was reminiscent of their homeland.