Dark, sticky stew | Jamie Oliver lamb stew recipes (2024)

FAQs

What cut of lamb is best for stew? ›

Lamb Shoulder: This is the main protein and flavor base of your stew. It's rich in flavor and becomes fork-tender when cooked slowly over low heat.

Whatever its origins, Irish stew has become an iconic dish in Irish cuisine, beloved for its simplicity and heartiness. It's the kind of dish that warms the soul and brings people together, and it's a testament to the resilience and resourcefulness of the Irish people.

Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef.

While Irish stew (in the modern sense) can be made with mutton, lamb, or beef, beef stew is always made with beef. Both stews can contain potatoes, root vegetables, flavorings like beer or wine and herbs, and thickened with potato, flour, cornstarch, or nothing at all.

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat.

Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.

What is the most tender cut of meat for stew? ›

Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm.

Begin by trimming any excess fat from the meat and cutting it into bite-sized pieces. Leaving a little fat can add flavor, but remove any tough sinew or gristle. Pro tip: To ensure even cooking and maximize tenderness, try marinating the lamb stew meat for an hour or two before cooking.