Irish Stew

Yes—it actually improves a day or two in the fridge as flavours meld. Store covered up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over medium heat until simmering, adding a splash of water if it's too thick.

Starchy potatoes (russet, red) will fall apart and make the stew thicker and more puree-like—acceptable but different from traditional. Cut them slightly larger (1¼ inches) to help them hold together.

You likely simmered too vigorously or didn't include enough potatoes relative to liquid. Next time, maintain a very gentle simmer and use the full 1 lb potatoes. To fix this batch, simmer uncovered for another 10 minutes to reduce.

Lamb shoulder is traditional and creates the distinctive flavour, but beef chuck works as a reasonable substitute (it will taste different but still good). Chicken requires less cooking time (45 minutes total) and produces a lighter broth; it's a different dish.

Crusty brown bread for soaking up the broth, a simple green salad with vinaigrette, or soda bread. A pint of Irish ale or a glass of Irish whiskey on the side is traditional.

Reheat gently on the stovetop over medium-low heat, covered, stirring occasionally, until just simmering; this takes 10–15 minutes and keeps the lamb tender. Microwave is not recommended as it can toughen the meat.