March is a month caught between seasons. Winter hasn’t fully let go, but spring is starting to peek through. Some days call for lighter meals, while others still demand something warm and filling. For this month of A Year of Cooking Around the World, we’re heading to Ireland! This is a country known for simple, hearty food made to nourish and comfort, especially during long, chilly days.
Irish cooking is rooted in practicality, tradition, and making the most of what you have. It’s comfort food, and March feels like the perfect time for it. Plus Saint Patrick’s Day is right around the corner and this meal will hit the spot.
This Month’s Recipe: Traditional Irish Stew
This classic Irish Stew is simple, comforting, and deeply satisfying. Made with tender lamb potatoes, carrots, and onions, it’s the kind of meal that simmers quietly on the stove and fills the house with warmth. It’s meant to be filling without being heavy, ideal for March’s in between weather.
This recipe is inspired by My Irish Table and Irish Family Food. When looking through My Irish Table I discovered that Irish Stew is sometimes served with Piccalilli as a topper. The mustard pickled veggies were a nice addition to the stew but if you decide to go that route, try a taste first and then add in a little at a time. It’s not a flavor that everyone may like.
Traditional Irish Stew
Ingredients:
- 2 lbs lamb shoulder, cut into 1 inch chunks (if on the bone, reserve a few bones for cooking)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 cups beef broth (lamb broth if you can find it)
- 8-12 baby potatoes, washed but leave whole
- 3 carrots, cut into thick slices
- 3-4 sprigs of fesh thyme
- 1 bay leaf
- Fresh parsley or chives for garnish
- Optional: Piccalilli (recipe below, should be made at 12-24 hours in advance)
Instructions:
- Season lamb generously with salt and pepper.
- Preheat oven to 300F
- Heat olive oil in a large pot or Dutch oven over medium heat. Brown lamb in batches, then remove and set aside.
- Add onion to the pot and cook until softened. Stir in garlic.
- Pour in beef broth, scraping up any browned bits from the bottom of the pot.
- Return lamb and any juices to the pot and add potatoes, carrots, thyme, and bay leaf. (If your meat was on the bone place a few on top)
- Bring to a simmer, cover, and cook for 1½ to 2 hours in your preheated oven. The lamb should be tender.
- Remove bay leaf and thyme sprigs, garnish with parsley/chives, and serve warm.
For Serving
This stew is perfect with Crusty bread or Irish soda bread, buttered peas or cabbage or a simple green salad.
Piccalilli
Start this the day before if you plan on using it with your stew. Or first thing the morning of.
Ingredients:
- 2-3 tablespoons of coarse salt
- 150ml white wine vinegar
- 50ml apple cider vinegar
- ½ cup sugar
- 1½ teaspoon turmeric
- 1 shallot, cut in half and sliced
- 1 cup cauliflower florets, leaves and stalk discarded
- 2-3 radishes thinly sliced
- About ½ cup fresh green beans, cut into ½ inch pieces
- 4 teaspoons cornstarch
- 1 teaspoon mustard seeds
- 1 teaspoon Dijon mustard (it can be a little heavy, not exact)
- 1 teaspoon ground ginger
Instructions:
- Prep and Brine (4 hrs): Chop vegetables into small pieces. Mix with salt, cover, and let sit for at least 4 hours to draw out moisture. I left mine on the counter for the morning. Rinse thoroughly with cold water and pat dry.
- Make Sauce: Mix the cornstarch, mustard seeds, turmeric, Dijon and ginger with a little vinegar to make a smooth paste. A small bowl or ramekin works great for this! Pour your remaining vinegars plus sugar in a small pot. Bring to a simmer, whisk until sugar has dissolved. Then add in your paste, stir frequently until it starts to thicken.
- Combine: Add the vegetables to the sauce. Simmer for 3–5 minutes until the vegetables are just tender but still crunchy.
- Jar: Pour into a jar or heatproof bowl. Cover, let cool, then place in the fridge to mature for at least 12 hours, over night is ideal and the flavor gets better as the days go by.
Beverage Pairing
Beer and Cider
A classic Irish stew practically calls for a pint of Guinness. The roasted malt flavors and creamy texture complement the richness of the lamb really nicely. A stout adds a slightly bitter balance that cuts through the hearty broth and root vegetables, making each bite feel even more satisfying. If you want to lean fully into the Irish theme for the evening, a traditional stout makes the meal feel like something you might enjoy in a cozy countryside pub.
A dry Irish cider is another wonderful pairing for this meal. The crisp apple flavor and bright acidity help cut through the richness of the lamb while complementing the earthy vegetables in the stew. Magners Original Cider can be found at most stores.
Wine
If you prefer wine, look for a medium-bodied red with earthy notes. Wines made from grapes like Syrah, Côtes du Rhône blends, or Pinot Noir work especially well.These wines tend to have subtle spice, gentle tannins, and savory flavors that pair naturally with slow-cooked lamb and herbs. They enhance the stew without overpowering its simple ingredients.
A Little Irish Food Culture
Traditional Irish stew dates back to rural Ireland where families relied on ingredients that were readily available: lamb, potatoes, onions, and sometimes carrots. Sheep were raised primarily for wool and milk, so older animals were often used for stewing. Long, slow cooking helped tenderize the meat and allowed the flavors to meld beautifully.
The dish became a staple in Irish homes because it was affordable, nourishing, and perfect for feeding a family. Today, it remains one of Ireland’s most iconic comfort foods and is enjoyed in homes and pubs throughout the country.
While modern versions sometimes include beef or additional vegetables, the most traditional Irish stew keeps things simple and lets the quality of the ingredients shine.
Cooking Along This Year
If you’re following along with A Year of Cooking Around the World, I hope this Irish inspired meal brings a little warmth to your March, especially on those days when winter lingers just a bit longer.
Next month, we’ll head to Thailand, where brighter flavors and fresh ingredients will help usher in spring.
Until then, let something simmer, slice some bread, and enjoy the comfort of Irish cooking.
Sláinte! ☘️
