Description

Irish stew is one of those dishes with a straightforward list of ingredients and a simple process that come together to build something greater than the sum of the parts. The garlic, onion and browned meat form the base for a great flavour and in this recipie the potatoes thicken the gravy with no other thickeners needed. Using a pressure cooker cuts the cooking time down from a couple of hours to only half an hour.

The traditional meat for this stew is lamb but I’ve listed some alternatives (and process changes) to mix it up a bit.

Meat Options

Traditional: Lamb Bone-in shoulder or neck chops give the best depth of flavour. The bones and collagen enrich the gravy considerably.

  • Beef — chuck or blade works well for a beefier take; the result is closer to a generic stew than a specifically Irish one.
  • Pork — shoulder pieces are a reasonable choice; slightly sweeter, and the gravy stays lighter in colour.
  • Chicken — thighs or drumsticks. Reduce pressure cooking time to 15 minutes. The result is lighter but still produces a tasty stew.

Stats

⏱️ Prep time: 20 minutes ✦ Cook time: 30 minutes (pressure) + 10 minutes (reduce gravy) ✦ Total time: ~1 hour

🍽️ Serves: 4 people

Ingredients

Stew

  • 800g lamb shoulder or neck chops, bone-in, cut into large pieces (see meat options above)
  • 1 tablespoon neutral oil or lard
  • 1 large onion, roughly chopped
  • 3 cloves garlic, sliced
  • 4 medium floury potatoes, peeled and cut into large chunks
  • 3 medium carrots, cut into large chunks
  • 500ml water or light chicken/beef stock
  • half teaspoon black pepper
  • 1 bay leaf

Instructions

  1. Set the pressure cooker to sauté (or use a separate pan over medium-high heat). Add the oil and brown the meat in batches until well coloured on all sides. Set the browned meat aside.

  2. Add the onion and garlic to the pot and cook for 2–3 minutes until softened, scraping up any brown bits from the bottom as you go. Add a little water or stock at the end and scrape/stir to deglaze the pot.

  3. Return the meat to the pot. Add the carrots, bay leaf and pepper. Place the potato chunks on top — keeping them near the surface means they contribute starch to the gravy without disintergrating.

  4. Pour in the water or stock. The liquid should come roughly three-quarters of the way up the ingredients, not fully cover them — the pressure cooker will generate its own steam and extra liquid will make the gravy thin.

  5. Seal the lid and bring to high pressure. Cook at high pressure for 30 minutes (25 minutes for pork, 15 minutes for chicken).

  6. Allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.

  7. Remove the lid carefully. If the gravy looks thin, remove the meat and vegetables with a slotted spoon, set aside, and simmer the liquid uncovered for 5–10 minutes until it reduces to a coating consistency. The starch from the potatoes will help it thicken without any additions.

  8. Taste and adjust seasoning. Return everything to the pot to warm through, or serve as is.

Notes

The floury potatoes are doing a lot of work here — they thicken the gravy as they cook, so choose a starchy variety rather than a waxy one. Waxy potatoes hold their shape well but won’t contribute to the sauce in the same way.

Bone-in cuts are worth seeking out. The bones release gelatin as they cook under pressure, which gives the gravy a body and richness that boneless cuts don’t quite match.

This stew keeps well and arguably improves after a night in the fridge. Reheat gently on the stovetop with a splash of water if it has thickened too much.

Serve with crusty bread or, if you want to keep things thoroughly Irish, soda bread.

Reference: Irish stew — Wikipedia