РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ
With ingredients reduced to bare essentials and no-frills, this recipe presents the Irish stew in its most basic, minimalist, and according to many, most traditional form.
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ШАГИ
Prepare a large-sized Dutch oven or a casserole dish and fill it with water.
Add the potato, the meat, and enough water to cover the ingredients. Cook it until the water boils, and then add the onions and carrots (if desired).
Keep cooking on a low boil for at least 60 minutes.
Occasionally stir and check if the vegetables and the meat have softened by using a fork. If necessary, keep the stew on low heat for a couple of extra minutes until ready.
Serve piping hot, with salt and pepper to taste, and a couple of slices of white soda bread on the side.
ДРУГИЕ РЕАЛИЗАЦИИ
This recipe follows the formula for the traditional Irish stew enhanced with an assortment of common additions, such as beef stock, selected herbs, and root vegetables.
ВАЖНЫЕ ДЕТАЛИ
Even though most recipes suggest removing the bones before cutting the meat into pieces, the bones provide a great extra taste. Add them to the pot with the rest of the ingredients or use them to make the stock for the stew. Doing either will result in a stew with a deeper flavor.
As traditional Irish stew recipes don’t go to lengths on specifying the exact type of potatoes, that choice is up to personal preference. However, it is important to know that starchy or floury varieties, such as red potatoes and Russet potatoes, break down more easily than others during cooking. For this reason, it is recommended to use waxy types such as fingerlings, baby potatoes, or Red Bliss, as they are firmer, fleshier, and thus more suitable for boiling. On the other hand, starchy and floury potatoes are preferred if one desires to thicken the stew up with potatoes. The properties of all-purpose potato varieties fall in between the former two.
Although not as traditional as the original version of the Irish stew that uses mutton or lamb, many Irish people who relocated to America use beef in their recipes. A popular take on the traditional Irish stew is one that includes Guinness stout, resulting in a stew with an extra dose of character. The use of stout improves the flavor of the broth and pays homage to another beloved Irish hallmark, which is why this version — considered iconic by many — is commonly seen on many menus.
If the stew appears too watery or not as desired in terms of thickness, let it cook in the oven a bit longer with the lid off, or let it simmer on the stovetop. If you are using starchy potatoes, mashing a couple of them will add to the thickness of the sauce. Cornstarch slurry can also be used to thicken the sauce. Cornstarch is combined with some water and stirred into the stew.
If it's made as a prep-ahead meal, it should be kept in the fridge, covered with a lid, where it can keep for up to three days. The same goes for leftovers.