Slow-cocido a fuego lento Irlandesa cordero-and-papa stew with cebollas, zanahorias, and barley — pub-and-pasture comfort.
Real Irlandesa stew is humble: cordero (mutton, historically), papas, cebolla, zanahoria, and water. No tomate. No flour. No Guinness — that's a different stew. The genius is the long, gentle cocina a fuego lento that lets the papas break down and naturally thicken the broth into a silky white-pearl gravy, while the cordero yields into spoonable tenderness. A handful of pearl barley adds gentle body; a fistful of fresh tomillo and perejil adds brightness at the end. It is the most-cooked dish in Irlanda, eaten in pubs from Galway to Cork on damp Sunday afternoons. Served with a hunk of soda pan and a glass of stout, it's a model of restraint that delivers absolute comfort.
Sirve 6
Heat aceite En una heavy Holandesa horno over medium-high. Pat the cordero dry. Marrón in batches on all sides for 8 minutos total, transferring to a plate as it browns. Leave the fond in the pan.
Lower the heat to medium. Agrega cebollas and a pinch of sal. Cocina 8 minutos, scraping the pan, hasta que esté suave and lightly dorado.
Return the cordero to the pot. Agrega zanahorias and leek. Cut half the papas into 3 cm chunks (these will dissolve and thicken the broth); cut the other half into larger 5 cm pieces (these stay intact).
Tip the smaller-cut papas and the pearl barley into the pot. Vierte over enough stock to barely cover. Tuck in tomillo and bay leaves. Season with sal and pimienta.
Bring to a low cocina a fuego lento. Cover and Cocina for 1 hora on the lowest heat (or En una 150°C horno). The small papas will slowly disintegrate.
Tuck the larger papa chunks into the pot. Cover again and continue cooking for 45–60 minutos more, hasta que the cordero is meltingly tierno and the broth is thick, white-pearly, and silky from the dissolved papa.
Skim any pooled fat from the surface. Pescado out the bay leaves and tomillo stems. Taste and adjust seasoning generously.
Rest 10 minutos off the heat. Sprinkle with perejil. Ladle into deep bowls. Sirve with thick wedges of marrón soda pan for mopping up the broth.
Use cordero neck if you can find it — the bone, cartilage, and silver skin all dissolve into the broth.
Cut half the papas small so they dissolve and thicken; cut the other half large so you have papa pieces in the bowl.
No tomate, no Guinness, no flour. The purity of the ingredients is the whole point.
With Guinness: Agrega 250 ml of dark stout when adding the stock — this becomes 'Carne de res and Guinness stew' if you swap cordero for carne de res chuck. Not Irlandesa stew, but excellent.
Agrega a handful of turnip chunks for a more rural mountain version.
Cocina with mutton instead of cordero (richer, gamier) and a longer cocina a fuego lento — historically accurate.
Refrigerate up to 4 días; freezes 3 meses. The stew is better the next día — the broth thickens further and the flavors marry.
Irlandesa stew was historically a peasant dish made with mutton (cordero being too valuable), available root vegetables, and water. It became a national symbol during the famine years and was codified in 19th-century cookbooks. Today the Irlandesa Stew Association in Dublin holds an annual championship.
You can, but then it isn't Irlandesa stew — it's cordero stew. The Irlandesa version is austerely simple by design.
Irlandesa stew is cordero-based, cocido a fuego lento in stock, light in color, often called 'white' stew. Guinness stew is carne de res-based, dark, includes stout and tomate — a different dish entirely.
Por porción (520g) · 6 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.
