入门

Irish Stew

Name: Irish Stew
Total time: 2 h 30 min
Yield: 4
Cuisine: Irish
Ingredients: 1 kg Lamb neck or shoulder on the bone, cut into pieces; 1 kg Floury potatoes, halved; 3 Onions, thickly sliced; 3 Carrots, cut into chunks; 50 g Pearl barley; 4 Thyme sprigs; 2 Bay leaves; 1.2 L Water or light lamb stock; 2 tsp Salt; 1 tsp Black pepper; 20 g Fresh parsley, chopped

Lamb, potato and onion in one pot with almost nothing else — a stew that gets its body from the potatoes breaking down, not from flour or browning.

来源

食谱提供 Irish home kitchens · 🏺 传统 · Potatoes four ways, a pot on the range all afternoon, and buttermilk in the bread — cooking built for a cold, wet island and a long working day.

Irish · one-pot stew — An ownerless traditional dish, so no cook is credited. The cited article confirms the root-vegetable-and-mutton definition, the historic use of mutton over lamb, and the debate about which additions are authentic. Quantities, the no-browning instruction and the two-textures-of-potato method are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

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⏱ 150 分钟🍽 4 人份🔥 520 大卡🇮🇪 爱尔兰

清真无麸质无乳制品无坚果

步骤

Put the lamb in a heavy pot with the water, salt, bay and thyme. Bring to the boil and skim off every bit of grey foam.
💡 Do not brown the lamb first. Irish stew is a white stew — browning gives you a different, darker dish that is not this one.
Turn it right down, cover, and simmer 1 hour. It should barely move.
Add the onions, carrots and barley and cook another 30 minutes.
Lay the potatoes on top, cover again, and cook 35 minutes until the ones on the bottom are falling apart and the ones on top are whole.
💡 Two textures of potato is the whole trick — the collapsed ones thicken the broth, the whole ones give you something to eat.
Lift out the bay and thyme stalks. Taste for salt — it needs more than you expect.
Scatter the parsley and serve straight from the pot with soda bread.

💡 小贴士

The short ingredient list is the point. Every addition — garlic, tomato purée, stout — takes it further from what an Irish stew actually is.
It is better the next day, and better again reheated slowly rather than fast.
Beef is not traditional here and neither is Guinness. Both make good stews; neither makes this one.