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Ahh….a good hearty stew with carrots and potatoes along with a bit of meat is a wonderful thing. It can warm the belly and bring a wee smile to a loved one’s face. Irish Stew is a family favorite with the perfect blend of flavors for a simple Irish dinner experience.
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Irish Stew for a Simple Irish Dinner
Typically, my husband is the master of the stew domain. However, I decided to play with making one.
Many Irish Stew recipes call for chunks of lamb. As I’m in the midst of a spending fast this Lent (especially for groceries), I had to make due with some beef stew cubes instead.
I’d seen a recipe for one in my copy of Not Your Mother’s Slowcooker Cookbook which uses the Crockpot. I thought it would be perfect as dinner would be ready when we were and no last minute rush would be needed.
However, I forgot to get my ingredients prepped and instead shifted to the large pressure cooker.
I’ll note how to make it using either method in the recipe.
While a crock pot has flavors melding together as things cook over time, when you pressure cook the ingredients still maintain their individual flavors.
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Recipe for Irish Stew
- 1 to 2 Tbsp. olive oil (as needed)
- 2 pounds of cubed meat (traditionally lamb, but I used beef)
- 8 small potatoes, scrubbed and cubed
- 1 large onion, cut into moderate sized slices
- 3 to 4 carrots, peeled and cut into thick rounds
- 4 ribs of celery, chopped
- 2 Tbsp. fresh parsley, chopped (I used a lesser amount of dried parsley)
- 2 1/2 tsp. of a salt-free herb blend (I used Bragg's)
- 2 tsp. dried thyme
- 1 bay leaf
- 1 cup water or broth (chicken for lamb or beef broth for beef)
- In the pressure cooker, warm olive oil over medium heat and then brown the cubes of meat on all sides. Depending upon the cube size and amount of meat, you might need to do this in two rounds.
- Add onion to the pan and allow to cook for a few minutes.
- Add remaining vegetables, seasoning and liquid to the pressure cooker. Make sure that they are BELOW the fill line!!
- Securely close the lid onto the pressure cooker per manufacturer's instructions. Heat over high heat until your cooker indicates it is up to pressure. Lower the heat source to maintain pressure and cook for 12 to 15 minutes.
- Follow whichever method of release from your cooker's instructions that you feel comfortable doing. I allowed it to come down naturally for a while then turned the knob to vent the rest of the way down.
- Remember to find that bay leaf before serving so no one is surprised! Offer salt and pepper at the table to allow people to season to taste.
To make this in a slow cooker, you can use a skillet to brown the meat.
Layer ingredients in the slow cooker in the following order:
Vegetables, meat, seasonings and then pour 2 cups of water or broth on top.
Cover and cook on HIGH for 1 hour. Then, switch to LOW and cook for another 6 to 7 hours. You'll know it is done when the meat and vegetables are very tender.
A perfect compliment for this Irish Stew is a round loaf of Irish Soda bread.
Do you have an Irish heritage or just love the Irish?
Is St. Patrick’s Day a cause for celebration in your house?