Irish Stew

What it really is

Irish stew is a slow-simmered one-pot dish traditionally made with lamb or mutton, potatoes and onions. Carrots and parsley are common additions in modern versions, while the balance of meat and vegetables varies by recipe.

The ingredients cook gently until the lamb is tender and the potatoes help thicken the broth. Older and regional versions may be simpler, while contemporary recipes often include carrots.

The classic form is spare: lamb or mutton, potatoes and onions cooked together until the meat is tender and the potatoes help give body to the broth. Carrot and parsley appear in many later or household versions, and this entry includes carrot as a representative addition. The recipe should not be confused with a flour-thickened gravy stew or a dish built around a long list of vegetables. Ingredient proportions and meat cuts vary, and a modern kitchen may use lamb where older accounts specify mutton. Meat and potatoes define the dish, but there is no single canonical recipe. For the menu, identify whether the kitchen uses lamb or mutton and whether carrots are part of its batch; those differences affect both the description and nutrition estimate. Slow cooking softens the meat and lets starch released by the potatoes give the cooking liquid a little body.

How it's served

• Serve hot as a complete meal, with the meat and vegetables in their broth.
• Parsley or bread may be offered alongside.

How to write it on the menu

• Identify whether lamb or mutton is used and list any vegetables in the pot.
• State whether broth or other added ingredients change the allergen profile.