Irish stew is a filling, wholesome and hearty dish which can be made from an assortment of readily-available ingredients. In many Irish homes it is a speciality dish with a recipe that has being handed down through the generations, therefore there are an infinite number of variations of the ‘real Irish stew' with each creator declaring it the best in the world! It was traditionally made with lamb or mutton; potatoes, onions and parsley; if available you could hock in turnips, parsnips, carrots or barley. As the Irish flitted around the four corners of the world, the stew evolved as it picked up and threw in local ingredients. Other meats, stocks and vegetables were added, as well as Guinness and wine; indeed this basic, at one time peasant dish has with some variations being exalted to gourmet status. Irish stew was traditionally served with Irish white soda and is complemented very well with a glass of porter.
Ingredients
½ cup flour
Coarse salt and ground pepper
3 pounds lamb stew meat
3 tablespoons canola oil
1 large onion
1 teaspoon dried thyme
1 cup Guinness beer
1-½ pounds medium new potatoes
1 pound carrots
3 tablespoons chopped fresh parsley
Method
Place the flour, salt and pepper in a large bowl; then toss lamb in mixture. Place oil in a frying pan and heat over a medium heat, place the lamb in the pan and brown on all sides. In another pot cook onion, stirring occasionally, until it begins to soften, then put lamb in pit. Stir in thyme, Guinness and one and a half cups of water. Cover, simer over a low heat until the lamb is tender for ninety minutes. Add potatoes, carrots and half a cup of water, cover and cook until vegetables are tender and the stew has thickened. Season with salt and pepper. Stir in parsley before serving.
Russell Shortt is a travel consultant with Exploring Ireland, the leading specialists in customised, private escorted tours, escorted coach tours and independent self drive tours of Ireland. Article source: http://www.exploringireland.net
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