Chef John’s Irish Stew

Introduction & Inspiration:

Irish Stew is a dish that speaks of home, comfort, and simple, honest ingredients. It’s a culinary hug in a bowl, perfect for warming you up from the inside out. I’ve always loved the rich, savory flavors of a good stew.

My inspiration for this adapted Irish Stew comes from two sources: the classic, traditional recipe, and my unwavering love for all things pickled. I wanted to see if I could bridge the gap between these two seemingly disparate culinary worlds.

Could the bright, tangy flavor of pickles find a place in the hearty, comforting embrace of an Irish Stew? It was a challenge, a culinary experiment, and I was eager to see where it would lead.

This recipe isn’t about replacing the traditional flavors of Irish Stew; it’s about enhancing them, adding a new dimension, a surprising twist that will make you rethink what a stew can be. It is about thinking out of the box.

Nostalgic Appeal: Tradition Meets Innovation

Irish Stew is a dish steeped in history and tradition. It’s a simple, rustic meal, often associated with family gatherings, cold evenings, and the comforting aroma of slow-cooked meat and vegetables.

For many, it evokes feelings of nostalgia, reminding them of home, family, and simpler times. It’s a dish that’s passed down through generations, each family adding their own unique touch.

Adding a pickle element to this classic dish might seem unconventional, but it’s actually a nod to the spirit of culinary innovation. It’s about taking something familiar and making it your own.

It’s about respecting tradition while embracing new flavors and ideas. It’s a way to create new memories while honoring the old, a culinary bridge between the past and the present.

Homemade Focus: The Art of Slow Cooking

There’s something incredibly satisfying about making a stew from scratch. It’s a slow, deliberate process, a labor of love that rewards you with a deeply flavorful and comforting meal.

This homemade Irish Stew (with a pickle twist!) is all about embracing the art of slow cooking. It’s about allowing the flavors to meld and deepen over time, creating a dish that’s far greater than the sum of its parts.

It’s a departure from the fast-paced world of convenience foods. It’s a chance to slow down, to connect with the ingredients, and to create something truly special in your own kitchen.

And the aroma that fills your home as the stew simmers? That’s just an added bonus, a sensory preview of the deliciousness to come. It is an invitation to the table.

Flavor Goal: A Symphony of Savory and Tangy

The flavor goal of this adapted Irish Stew is a complex and harmonious blend of savory, hearty, and subtly tangy. We want the rich, meaty flavor of the lamb to be front and center, complemented by the earthy sweetness of the vegetables.

The traditional stew base provides a deep, savory foundation, while the carefully chosen pickle elements add a bright, contrasting acidity that cuts through the richness and adds a new layer of complexity.

We’re not aiming for an overwhelmingly “pickle-y” stew. Instead, we’re looking for a subtle, nuanced flavor that enhances the other ingredients without overpowering them.

It’s a delicate balance, a culinary tightrope walk, but when done right, the result is a stew that’s both comforting and surprisingly refreshing.

Ingredient Insights: Tradition with a Twist

Let’s break down the ingredients, highlighting both the traditional elements and the pickle-inspired additions. This is where the magic happens, where tradition meets innovation.

Lamb Shoulder Chops: The heart of the stew. Lamb provides a rich, savory flavor that’s perfect for slow cooking. The bone-in chops add extra depth and flavor to the broth.

Salt & Black Pepper: Essential seasonings that enhance the other flavors. Freshly ground black pepper is always preferred.

Vegetable Oil: For browning the lamb and sautéing the onions.

Onion: A foundational aromatic that adds sweetness and depth to the stew.

Butter: Adds richness and helps to create a smooth, velvety sauce.

All-Purpose Flour: Used to thicken the stew, creating a luscious, satisfying consistency.

Chicken Stock: The base of our flavorful broth. Use a good-quality chicken stock, preferably low-sodium.

Dried Rosemary: A classic herb that pairs beautifully with lamb, adding an earthy, aromatic note.

Carrots & Celery: Traditional stew vegetables that provide sweetness, texture, and essential nutrients.

Baby Dutch Yellow Potatoes: These small, creamy potatoes hold their shape well during cooking and add a touch of sweetness.

Green Onions: Added at the end for a pop of freshness and a mild onion flavor.

Pickled Onions (NEW!): Instead of relying solely on raw onions, we’ll incorporate some finely chopped pickled onions into the stew during the simmering process. This will infuse the broth with a subtle tang and add another layer of flavor.

Pickle-Brined Carrots (NEW!): We’ll quick-pickle some carrot slices in dill pickle brine before adding them to the stew. This will give them a bright, tangy flavor that complements the lamb and other vegetables.

Dill Pickle Spears (NEW! – as Garnish/Accompaniment): Instead of incorporating pickles directly into the stew (which could make it overly sour), we’ll serve chilled dill pickle spears on the side. This allows each person to customize the level of pickle flavor they want.

Essential Equipment

You don’t need a lot of fancy equipment to make this stew. Just a few basic kitchen tools will do:

Large Heavy Skillet or Dutch Oven: For browning the lamb and sautéing the onions. A Dutch oven is ideal because it can go from stovetop to oven (though we’re not using the oven in this recipe).

Stock Pot: A large pot for simmering the stew.

Cutting Board and Knife: For chopping the vegetables and lamb (if needed).

Measuring Cups and Spoons: For accurate measurement of the ingredients.

Ladle: For serving the stew.

Small Jars or Containers (for quick-pickling): If you’re making the pickle-brined carrots.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired additions:

• 3 pounds lamb shoulder chops
• Salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• ½ teaspoon dried rosemary
• 1 cup carrots, chopped (for the stew)
• 1 cup carrot slices (for quick-pickling)
• ½ cup dill pickle brine (from a jar of your favorite pickles)
• 2 stalks celery, chopped
• ¼ cup finely chopped pickled onions
• Water as needed
• 1 ½ pounds baby Dutch yellow potatoes
• ¼ cup chopped green onions
• Dill pickle spears (for serving)

Step-by-Step Instructions

Let’s get to the cooking! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Prepare the Pickle-Brined Carrots (Optional, but Highly Recommended). In a small jar or container, combine the ½ cup of dill pickle brine and the 1 cup of sliced carrots. Make sure the carrots are submerged. Let them sit at room temperature for at least 30 minutes, or refrigerate for up to a few hours. This will give them a quick-pickle effect.

Step 2: Season and Brown the Lamb. Season the lamb shoulder chops generously with salt and freshly ground black pepper. Heat the vegetable oil in a large heavy skillet or Dutch oven over high heat. Working in batches, brown the lamb chops on both sides, about 3-5 minutes per side. Transfer the browned lamb to your stock pot.

Step 3: Sauté the Onions. Reduce the heat to medium. Add the chopped onion and a pinch of salt to the same skillet (there should be some rendered lamb fat left in the pan). Cook and stir until the onions are softened and slightly browned, about 5 minutes.

Step 4: Make the Roux. Stir in the butter until melted. Add the flour and stir constantly until the onions are evenly coated, about 1 minute.

Step 5: Deglaze and Thicken. Gradually pour in the chicken stock, stirring constantly to prevent lumps. Add the dried rosemary. Bring the mixture to a boil, stirring until it thickens, about 5-10 minutes.

Step 6: Combine and Simmer. Pour the thickened stock mixture over the lamb in the stock pot. Add the chopped carrots (the ones not being pickled), celery, and the finely chopped pickled onions. Add water as needed to ensure the meat is completely submerged. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook until the meat is almost falling off the bone, about 1 ½ hours.

Step 7: Add Potatoes. Remove the lamb from the stew and set it aside on a plate. Add the baby Dutch yellow potatoes to the stew. Return the lamb to the pot, placing it on top of the potatoes.

Step 8: Continue Simmering. Cover the pot and continue to simmer until the potatoes are tender and the meat is completely falling off the bone, about 30 minutes more.

Step 9: Reduce the Sauce (Optional). Remove the meat and potatoes with a slotted spoon and set them aside. If you want a thicker sauce, bring the stew to a boil and cook, skimming off any excess fat, until it reaches your desired consistency, about 10-12 minutes.

Step 10: Shred the Meat. Remove the meat from the bones and discard the bones and any large pieces of fat. Shred the meat with two forks or your fingers.

Step 11: Return Meat to Stew. Stir the shredded lamb back into the stew. Add the green onions. Season with additional salt and pepper to taste. Add the drained, pickle-brined carrots.

Step 12: Serve. Ladle the stew into bowls. Serve hot, with chilled dill pickle spears on the side. Encourage your guests to add a pickle spear or two to their bowl, or to enjoy them alongside the stew.

Troubleshooting

Here’s how to address some potential issues:

Problem: Stew is too thin. Solution: Continue to simmer the stew uncovered to reduce the liquid. You can also make a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the simmering stew.

Problem: Stew is too thick. Solution: Add more chicken stock or water, a little at a time, until you reach your desired consistency.

Problem: Stew lacks flavor. Solution: Add more salt, pepper, rosemary, or even a pinch of dried thyme. You could also add a splash of Worcestershire sauce for extra depth.

Problem: Lamb is tough. Solution: Continue to simmer the stew for a longer period. Low and slow cooking is key to tenderizing lamb.

Tips and Variations

Here are some extra tips and creative variations to customize your Irish Stew:

Tip 1: Use Different Cuts of Lamb. You can use lamb stew meat instead of shoulder chops, but bone-in cuts generally provide more flavor.

Tip 2: Add Other Vegetables. Feel free to add other vegetables, such as parsnips, turnips, or mushrooms.

Tip 3: Make it in a Slow Cooker. You can easily adapt this recipe for a slow cooker. Brown the lamb and sauté the onions as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last hour of cooking.

Variation 1: Guinness Irish Stew. Add a can of Guinness stout to the stew for a richer, deeper flavor.

Variation 2: Spicy Irish Stew. Add a pinch of red pepper flakes or a chopped jalapeño to the stew for a bit of heat.

Variation 3: Herb-Crusted Lamb: Before browning the lamb, coat it in a mixture of chopped fresh herbs, such as rosemary, thyme, and parsley.

Variation 4: Mustard Mash: Serve the stew with Colcannon.

Serving and Pairing Suggestions

This adapted Irish Stew is a hearty and satisfying meal on its own, but here are some serving and pairing ideas:

Serving Suggestion 1: Crusty Bread. Serve with crusty bread or Irish soda bread for dipping into the flavorful broth.

Serving Suggestion 2: Mashed Potatoes. Instead of adding potatoes directly to the stew, you could serve it over a bed of creamy mashed potatoes.

Serving Suggestion 3: Simple Salad. A light and refreshing green salad provides a nice contrast to the richness of the stew.

Serving Suggestion 4: With Extra Pickles! Don’t forget those chilled dill pickle spears on the side!

Pairing Suggestion 1: Guinness or Stout. A dark, malty beer complements the richness of the lamb and the savory flavors of the stew.

Pairing Suggestion 2: Red Wine. A medium-bodied red wine, such as a Cabernet Franc or Merlot, also pairs well with the stew.

Pairing Suggestion 3: Irish Whiskey. A smooth Irish whiskey can be a nice accompaniment to the meal.

Pairing Suggestion 4: Hard Cider. A dry or semi-dry hard cider provides a refreshing contrast to the heartiness of the stew.

Nutritional Information

This is a hearty, fulfilling meal.

• Calories: 400-600 per serving (depending on the cut of lamb and portion size)
• Fat: 20-40g
• Saturated Fat: 10-20g
• Sodium: Variable, depending on the stock and added salt
• Carbohydrates: 20-30g
• Fiber: 3-5g
• Protein: 30-40g

These are estimates, and actual values will vary depending on the specific ingredients and quantities used. It’s a good source of protein and iron from the lamb, and vitamins and minerals from the vegetables.

Print

Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We brown seasoned lamb shoulder chops, sauté onions, make a roux, and simmer everything in chicken stock with carrots, celery, and pickled onions. We add potatoes later, and finish with green onions. We serve the stew with chilled dill pickle spears on the side.

Q&A:

Q: Can I use beef instead of lamb? A: Yes, you can substitute beef stew meat for the lamb. The cooking time may need to be adjusted slightly.

Q: Can I make this vegetarian? A: You could adapt this recipe to be vegetarian by using vegetable stock and substituting the lamb with hearty vegetables like mushrooms, potatoes, and parsnips. You would lose the distinctive lamb flavor, however.

Q: Can I freeze this stew? A: Yes, this stew freezes well. Let it cool completely before transferring it to airtight containers or freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Q: How long will the stew last in the refrigerator? A: Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days.

Q: I don’t have dried rosemary. Can I use fresh? A: Yes, you can use fresh rosemary. Use about 1 tablespoon of chopped fresh rosemary in place of the ½ teaspoon of dried rosemary.