Irish cuisine can be divided into two main categories –
Irish stew (in Irish Stobhach Gaelach) is a traditional Irish dish made from lamb, beef or mutton, (mutton is used as it comes from less tender sheep over a year old and is fattier and more flavourful) as well as potatoes, onions, and parsley. It originated in Ireland and appears in cookbooks all over Europe, including in Escoffier's Guide Culinaire. The essence of Irish stew is summed up in the recipe's entry in The Joy of Cooking: "This famous stew is not browned."
More recently, stouts have been added to provide extra flavor.
Irish Stew since the 80s mainly consists of Beef, Since Lamb has become more expensive.
Irish Stew Recipe
4 litres of water.
1 lb of Stewing Beef.
1 lb lean Mince Beef.
2 Knorr Beef Stock Cubes.
4 med size carrots.
2 med size Onions.
A tablespoon of dried mixed herbs.
2 large celerys.
5 med size potatoes + a med size pot of Mashed Potatoes.
2 table spoons of Bisto.
Boil the stewing Beef alone for about 1 Hour.
Brown the mince.
Strain of most of the Fat.
Chop the Veg to spoon size.
Put all Ingredients in big pot and bring to boil and simmer for 1 1/2 Hours.
Near the end add the bisto to 1/4 cup of cold water , mix well and stir into the stew.
Then Serve over The mashed Potatoes.
You may also want to research related foods:
- Scouse: Scouse is a type of lamb or beef stew. The word comes from the word Lobscouse, a meat based stew commonly eaten by seamen throughout Northern Europe, which became popular in seaports such as Liverpool.
- Scotch broth: Scotch broth is a filling soup, originating in Scotland but now obtainable world wide. The principal ingredients are usually barley, stewing or braising cuts of beef or - more authentically - lamb or mutton, and root vegetables such as carrots, turnips or swedes. Greens - particularly cabbage and leeks can also be added
- Lancashire Hotpot: Lancashire hotpot is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialization in Lancashire in the north west of England, it requires a minimum of effort to prepare. It is sometimes served at parties in England, because it is easy to prepare for a large number of people and is relatively inexpensive.
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"Irish dish made from lamb, beef or mutton"
In a modern lamb stew, the meat is browned first to give colour.