Irish Stew
Ireland's hearth stew: lamb or mutton layered with potatoes, onions and carrots in a clear broth — the potatoes thicken it as it simmers into comfort.
What it is
Ireland's hearth stew: lamb or mutton layered with potatoes, onions and carrots in a clear broth — the potatoes thicken it as it simmers into comfort. Ingredients: lamb or mutton neck/shoulder, potatoes (two kinds: floury to thicken, waxy to hold), onions, carrots, leeks (optional), thyme, parsley, water or stock, salt, pepper. Recipe: 1) Layer meat, onions and potatoes in a pot. 2) Add water to barely cover; season. 3) Simmer very gently 1.5-2 hours, undisturbed. 4) Rest; the floury potatoes melt into the broth. Serve: with parsley, soda bread and butter. Flavor: sweet lamb, soft potatoes, clean broth. History: the stew of tenant farmers who had one pot and the sheep on the hill; purists still argue over carrots (a later addition) at Irish dinner tables. See also: Colcannon, Irish Soda Bread.
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