Irish Stew Recipe with Lamb & Guinness | Craft Beering (2024)

FAQs

What is the difference between stew and Irish stew? ›

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

Naturally sweet ingredients, like onions, carrots, and tomato paste work to balance some of the bitterness.

The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These days, young lamb often replaces mutton for a more delicate version.

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef.

This is why traditional Irish stew is made with either lamb or mutton. Lamb or mutton neckbones and shanks are the best for adding flavor to your recipe, along with root vegetables like carrots, parsnips, and turnips.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

Beer adds a rich, earthy flavor to soups and stews that makes them taste like they've been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts. And don't worry about getting drunk – virtually all of the alcohol evaporates during the cooking process.

A black and tan is a beer co*cktail made by layering a pale beer (usually pale ale) and a dark beer (usually stout). In Ireland, the drink is called a half and half. Black and tan. co*cktail.

The creamy, nitrogenated head of Guinness has a bitter note to it, this is crucial to the beer's overall flavor profile. If the head is too small, it means not enough bitterness to balance the sweetness from the malt. If the head is too big, it gives too much bitterness which overwhelms the sweetness.

The origins of Irish stew are somewhat shrouded in mystery, but it's believed to have originated in the 17th or 18th century. At that time, the dish was often made by shepherds and rural farmers who had access to only a few ingredients but needed a nourishing meal to sustain them through long days of work.

What is the difference between Irish and English stew? ›

While Irish stew (in the modern sense) can be made with mutton, lamb, or beef, beef stew is always made with beef. Both stews can contain potatoes, root vegetables, flavorings like beer or wine and herbs, and thickened with potato, flour, cornstarch, or nothing at all.

Lamb stew is a preparation in which tough cuts of lamb (by definition, taken from a sheep younger than one year of age in Europe or younger than two years of age in the United States, at the time of slaughter) or mutton (lamb's counterpart on the older side of the dividing line) are cut into small pieces, seared in hot ...

The Irish language is very descriptive the common word for potato in Irish is práta (pl. prátaí), hence the origin of Praties for Potatoes, There are literally 50 Irish words and descriptive phrases relating to the potato.

Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland.

In British and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, Canada and New Zealand, the word gravy refers only to the meat-based sauce derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces.

Though the Romans had long outgrown it by then, stewing came to prominence in Ireland during the early 19th century, during a period of economic turmoil that led to mass poverty. With only a hanging pot, an open fire and a few fairly easily attainable ingredients, even poor families were able to survive on Irish stew.

A stew's meat or vegetables are barely covered with cooking liquid (usually water, broth or stock, oftentimes enhanced by wine or beer for additional flavor) and, during cooking, the liquid reduces to a gravy-like base that is sometimes thickened by flour, cornstarch or a roux.

Irish stew is made of lamb, potatoes and carrots and is very simply flavored with perhaps parsley or thyme and salt and pepper. In contrast, Hungarian goulash is made of beef and flavored very strongly with paprika.

The National Dishes of Ireland

Irish Stew is a thick, hearty dish of mutton, potatoes, and onions and undisputedly the national dish of Ireland.