Irish Potato Stew

This is Irish cooking stripped to its bones. Three ingredients, a roux, and boiling water. That’s the whole recipe. Coarsely chopped potatoes, a browned onion, and a few slices of chopped bacon get smothered together in a roux before boiling water goes in to simmer everything until the potatoes are tender.

The roux is what gives this stew its body. Without it, you’d just have boiled potatoes in water. The browned flour thickens the liquid into a silky, slightly golden gravy that clings to every chunk of potato. Browning the onion in the roux adds a sweet, caramelized depth that builds the flavor base.

Letting the potatoes smother in the roux for five minutes before adding the water gives them a head start on absorbing flavor. They soak up that toasty, bacon-flecked base before the liquid ever arrives.

Kitchen Tips

• Cut the potatoes coarsely into large chunks. Small pieces will fall apart into mush before the stew is done
• Brown the roux to a light golden color before adding the onion. Dark roux tastes nuttier but takes longer
• Use boiling water, not cold. Cold water added to a hot roux can seize and create lumps
• Season generously with salt and pepper at the end. Simple stews need assertive seasoning

Variations

• Add diced carrots or celery with the potatoes for a more filling stew
• Stir in a splash of cream at the end for a richer, more velvety broth
• Use leeks instead of onion for a sweeter, more traditionally Irish flavor