Irish stew is a lamb or mutton and root vegetable stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb, or mutton, as well as potatoes. Ingredients · 1 cup finely sliced leeks, cleaned and divided · 2 tablespoons all-purpose flour · 3 cups dark beef stock (1 1/2 pints). This Irish stew is a blend of tender meat, carrots and potatoes, all simmered to perfection in a savory and complex beer broth. This is a very good traditional Irish stew. oil for frying; 2 or 3 onions, chopped; g (1 lb) lamb stew meat See all 12 recipes. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in. In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until. Onions are the only other must-have. All in the Cooking's Irish stew, which generations of young cooks would have started with, contains only. Irish stew (Irish: stobhach/Stobhach Gaelach) is a lamb or mutton and root vegetable stew native to Ireland. As in all traditional folk dishes, the exact. Remove the meat from the bone, trim off all the fat and cut into cubes. Keep the bones, place the meat in a pot, cover with cold salted water. Bring to the boil. Brown meat on all sides, working in batches. Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until.