I first tried Irish Stew at a local restaurant called IRELAND'S. It is the only Irish Stew I've ever had with cream and tomato in the broth, and in my opinion, it is the BEST by far. Alas, if you're wanting more traditional Irish Stew, then omit those two ingredients. But if your looking for wonderful flavor over tradition, then here you go.
**with this recipe you can use pork as a lamb substitute for those people(poor souls), like my husband, who just can’t take the distinctive taste or texture of lamb.
- Lamb/Pork tenderloin 1lb, in 1" cubes.
- Onion-1 large, finely chopped.
- Butter-3 tablespoons.
- Garlic-3 cloves, minced.
- Salt-1 1/2 teaspoon.
- Black Pepper-1/2 teaspoon.
- Thyme-1 teaspoon dried.
- Dried Parsley-1 tablespoon.
- Dried Rosemary-1 1/2 teaspoons.
- 1/4 cup ketchup or tomato puree.
- Potatoes-2 large, cleaned and quartered.
- Carrots-3 unpeeled and cut into 1" slices.
- 1/2 cup light cream
- Water-3 cups
- Flour-1 tablespoon.
In a large pot melt the butter and saute the chopped onion for a few minutes. Then add in the water, garlic, salt, pepper, thyme, rosemary, parsley and meat chunks to the pan. Simmer covered for 30 minutes, then add carrots and potatoes into the stew. Simmer for another 30 minutes or until the potatoes and carrots are tender. And last of all, add flour, light cream and tomato puree, stir well. Simmer covered additional 10 minutes.