We were in Brugges a few years back and ate dinner at an Irish Pub near one of the old buildings downtown. It was divine. Does anyone have a recipe for the greatest Irish Stew ever? Do you have a link to one online?
One your grandma has passed down to you? I want the kind that is simple but with lots of potatoes and carrots that just melts in your mouth. I have tried to duplicate the one I had in Brugges but have had limited success. Any suggestions? You're all invited for dinner if I can get a good recipe.

Neck of lamb is a very cheap cut and needs long slow cooking, but the taste is very good.

Take 2½ lb (1.1 kg) lean middle neck and scrag of lamb or mutton
2 level tablespoons plain flour seasoned with salt and freshly milled black pepper
12 oz (350 g) onions, sliced
8 oz (225 g) carrots, sliced
2 medium leeks, washed and sliced
1 large potato, peeled and sliced
1 level tablespoon pearl barley
about 2 pints (1.25 litres) hot water
salt and freshly milled black pepper

First wipe the pieces of meat and cut away excess fat, then dip them in the seasoned flour. Now put a layer of meat in the bottom of a large saucepan, followed by some onion, carrot, leek and potato, then season with salt and pepper. Then put in some more meat and continue layering the ingredients until everything is in. Now sprinkle in the pearl barley followed by about 2 pints (1.25 litres) hot water and bring to simmering point. Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for about 2 hours.

Check out this one:

http://tinyurl.com/j7qka

I personally wouldn't use shoulder of lamb . It can be a bit fatty.
Neck is a very sweet tasting meat and is traditionally used for Irish stew and Lancashire hotpot.

So the recipes that use Irish stout for the liquid are not authentic?

marking and upping

Fat can be trimmed off.

You people are so amazing and helpful. I will try these mentioned here. My mom says to make it with beer but I haven't been real impressesd with the results. I really just want something simple, hearty and delicious, and these look like they'll work great. Thank you so much.

That sounds soooo yummy!

---but no carrots for me, for some reason I dislike mushy carrots.

And the best part of Irish stew is the rich gravy that you can dip some nice brown bread or Irish soda bread into! yum!

Ok, so now we can share the recipes for Irish soda bread. I've never been able to make it like you find in Ireland B & B's, especially the brown (wholemeal) kind. Is it because the flour is different in the U.S.?

re Irish soda bread..It really is hard to make without whole meal flour. I have tried to duplicate with half white, half whole wheat along with dry oatmeal (not instant)..It is never quite right. I have had friends (obviously good friends!) bring home back whole meal flour for me and it is something I bring home as a souvenir.