Irish stew is a must for our Christmas Eve dinner party. Anglo-Indian Roast chicken, Irish stew, freshly baked breads, a nice warm salad, cranberry chutney, and more make their way to our table. It is a feast that we eagerly anticipate each year with the closest of our friends. Since the time Dipjoy (our closest friend for the longest time) passed away in 2021, we have missed out on the elaborate Christmas party, knowing that each of these food were his favourites.
The Irish stew is known for its simplicity and soul-satisfying flavours. It is traditionally made with tender mutton, pearl barley, root vegetables like carrots, leeks, and potatoes. Aromatic herbs vary from thyme and rosemary. This stew has earned a place at festive tables worldwide, especially during Christmas. Whether served in a fine dining restaurant or made lovingly at home, Irish stew feels like a warm hug, reminding us of treasured moments with family and friends.
Irish stew main picture
Origin of the Irish Stew
The origins of Irish stew lie in the heart of Ireland, where it began as a humble peasant dish, created to make the most of readily available ingredients. I still remember the first time I tasted it was at a quaint little pub in Manchester. The flavours were so good that I could never forget. Traditionally made with mutton and vegetables, it is meant for sustenance and resourcefulness. This stew has found its way into festive menus at five-star hotels and standalone eateries in Kolkata, a city that embraces diverse cuisines.
Does the city smell differently in December? I think so. As December begins, the anticipation of Christmas fills the air, making every day feel festive. The scent of baking cakes and roasting meats mingles with the crisp winter breeze. Kolkata transforms into a city of endless adventures, from indulging in plum cakes to savouring homemade wines from Bow Barracks and enjoying a hearty meal at the finest restaurants serving the ‘continental’ menu at Park Street. Continental cuisine is a strange name that applies to restaurants that served European delicacies back when the British were there, and they were tweaked to somewhat local flavours and ingredients.
Irish lamb stew close-up 2
How to make the Irish Stew
Start with quality mutton that becomes tender as it cooks. If you are in India, ask for the top part of the front leg and ask the butcher to give you boneless chunks. Pearl barley adds a delightful texture, so don’t skip it. When choosing vegetables, go for fresh carrots, leeks, and potatoes, ensuring they retain their earthy flavours. Use thyme or rosemary sparingly to enhance the stew’s aroma without overpowering its natural taste. Cook it low and slow to allow the flavours to meld beautifully. You cannot pressure cook this one. Finally, serve it piping hot with crusty bread on the side for a truly satisfying meal.
Irish Stew for Christmas
Irish Mutton Stew
Share your cooking with us –
Do try this recipe and share your feedback. You can also reach out to us at our social media handles Instagram, Facebook or any of our personal Facebook (Madhushree & Anindya) & Twitter profiles. Post a picture and tag us.
Irish Stew
Ingredients
- 1 kg boneless mutton, cut into 1.5 inch chunks see notes
- ½ cup pearl barley
- 2 large potatoes, cut into quarters
- 2 large carrots, cut into chunks
- 2 leeks, roughly sliced
- 2 cups chicken stock
- 1 sprig of thyme or rosemary
- 2 onions, roughly sliced
- 2 tsp olive oil
- 2 tbsp butter
- salt to taste
- sugar to taste (optional)
Instructions
- Wash the mutton pieces and pat them dry.
- Rinse the pearl barley under running water and discard all the water and set it aside.
- In a heavy-bottomed sauce pan or a stock pot, heat oilive oil and add the butter.
- Add the mutton pieces and brown them. Don't overcrowd the pan. Do the frying in batches so that the mutton browns evenly. Once browned, take them out of the pan and set aside.
- In the same pan, add onions. Add a little more oil if needed. Add back the mutton pieces, the pearl barley and leeks. It's okay if the bottom of the pan has browned.
- Give them a good mix. Now add chicken stock, it has to cover the meat. Put in a sprig of rosemary or thyme. Once you add the stock, ensure that the bottom has been scrapped off using your spatula.
- Cover and slow cook. Half way through, add the vegetables. Add more hot water if needed. Check the salt.
- Cover and slow cook till the mutton is tender. Add sugar to taste if you feel it needs the balance.
- The stew is ready to serve with some crusty bread or soda bread.
Notes
- Take boneless mutton from the top part of the front leg of the goat
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
