Ireland
Photo: A Healthier Michigan, CC BY-SA 2.0, croppedIrish stew
stobhach Gaelach
/ˈaɪrɪʃ stjuː/EYE-rish STEW
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- Taste
- Savory
- Made with
- LambPotatoVegetables
History
Irish stew was a meal of poor country homes: mutton, often from an older sheep, simmered for hours in one pot with potatoes, onions and water, with little else. Potatoes became Ireland's main food in the 18th and early 19th centuries, and the stew was a cheap way to make tough meat tender. Cooks still argue about what belongs in it. Purists keep to lamb or mutton, potatoes and onions; others add carrots, barley or, since the 20th century, a splash of stout. Some potatoes are cooked until they break and thicken the broth. It became a symbol of Irish food abroad and is eaten widely around St Patrick's Day.
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