I find it very interesting that some of the most popular foods today started out with very humble beginnings, and were the foods of the peasants and the poor. Irish stew definitely falls into this category. Today, Irish stew is good comfort food that you can find in any Irish pub, but it grew out of necessity. Irish stew was created by using very simple ingredients that were readily available and could be thrown together and cooked in one pot. Originally, mutton was used instead of lamb or beef. Mutton is old sheep. It was readily available because people kept their sheep through old age for their wool and the milk. Because mutton is older sheep, it is also tougher meat, which meant it needed longer cooking times. When the Irish started to emigrate to the United States, lamb was not as popular here, but beef was plentiful, so beef was substituted for the lamb and mutton.
The potato was brought to Western Ireland via South America and the New World in the 16th century and has been a vital ingredient to Irish cooking ever since. The potato is probably the most valued ingredient in all of Irish cooking.
The method of stewing foods is one of the oldest cooking methods, dating back to the times of the Roman Empire. Stewing foods became popular to the Irish in the late 19th century, during times of turmoil and poverty and was an easy way to prepare foods with minimal effort and minimal ingredients. It became a way of survival in tough turbulent, economic times. Often times, the stews were cooked in stouts or other alcohols because clean water was not as readily available. By cooking with the stouts, it not only added flavor and moisture, but also added some much needed nutrients as well. The most basic version of Irish stew was mutton, potatoes, and onions. Root vegetables, such as carrots and parsnips, were added if they were available. Today there are many variations to Irish stew, but it always has potatoes and onions, and is still very true to its peasant roots, no matter where you go.
Being true to the Irish in me, and believe me, I have quite a bit of the Celtic blood flowing threw my veins, I used leftovers. When Larry smoked the ribs, there was no way we could eat them all in one sitting, so of course, we had some leftover. I used the meat from the beef short ribs for my stew, so I was able to cut out one step of the stew-making process by not having to cook my meat again.
Irish Beef Stew
2 lbs beef, cut into pieces
salt & pepper to taste
olive or vegetable oil
1 onion, diced
2 carrots, sliced
2 parsnip, sliced
2 cups mushrooms, sliced or quartered
1 lb small potatoes, quartered – I used red potatoes
1 TBSP garlic
1 tsp each, dried thyme, marjoram, rosemary
2-3 bay leaves
1 14 oz can Guinness or other dark stout
1 can beef broth
1 TBSP Dijon mustard
1 TBSP Worcestershire sauce
1-2 cups frozen peas
1 cup pearl onions
2 tsp water
2 tsp cornstarch
Season the meat with salt and pepper and brown in the cooking oil. When the meat is completely browned, place it a slow cooker. Add all the vegetables and potatoes to the meat. I like to mix everything up together to ensure everything cooks and is flavored evenly, but you do not have to.
Mix all the wet ingredients, the bay leaves and the cornstarch together then pour them over the meat and vegetables. Again, I like to mix everything together, but this not necessary if you do not want to.
Once everything is combined in the slow cooker, cook it at a medium temperature for about 4 hours, stirring occasionally. When it is ready, and the meat and vegetables are tender, remove the bay leaves and dish it up. I served my Irish stew with some Irish potato cakes (stay tuned for the recipe), warmed bread and my wine choice was a bold and fruity red blend. Now to be completely traditional, you could serve it with more Guinness or Irish stout, or Irish whiskey too. Slainte!
Some dishes have an interesting history
LikeLiked by 2 people
Don’t they though? 🙂
LikeLiked by 1 person
Beautiful looking meal.
LikeLiked by 1 person
Thank you.
LikeLike
Hearty and delicious. 😊
LikeLiked by 1 person
YEP! 🙂
LikeLiked by 1 person
Your version is a lot more interesting and flavorful than traditional meat and potatoes drenched in beer, dear Jeanne.
LikeLiked by 1 person
AWWWWW! Thank you.
LikeLiked by 1 person
You are very welcome, darling!
LikeLiked by 1 person
🙂 🙂 🙂
LikeLiked by 1 person
Peasant foods are so often flavorful and satisfying, not to mention filling!
LikeLiked by 1 person
Even though I am well versed in how to cook and prepare “fancy foods” and yes, I like them too, the “peasant foods” have always been my favorites. They are my favorites to eat and to cook.
LikeLiked by 1 person
They always make the house smell like a home!
LikeLiked by 1 person
They sure do. 🙂
LikeLiked by 1 person
Most definitely! 🙂
LikeLike
Looks delicious
LikeLiked by 1 person
Thank you.
LikeLiked by 1 person
My pleasure
LikeLiked by 1 person
🙂 🙂 🙂
LikeLiked by 1 person
😘😘😘
LikeLiked by 1 person
Thanks for sharing, found the history of Irish Stew quite interesting.
LikeLiked by 1 person
Thank you. Glad you liked it . 🙂
LikeLiked by 1 person
You are welcome Jeanne.
LikeLiked by 1 person
🙂 🙂 🙂
LikeLiked by 1 person
🤗🌸
LikeLiked by 1 person
Drooling…
LikeLiked by 1 person
🙂 🙂 🙂
LikeLiked by 1 person
I love irish stew! we eat it a lot in winter, my dad makes a really great stew! Its great comfort food. Xoxo
LikeLiked by 1 person
I love it too. It is good comfort food. 🙂
LikeLiked by 1 person
Long time supporter, and thought I’d drop a comment.
Your wordpress site is very sleek – hope you don’t mind me asking what theme you’re using?
(and don’t mind if I steal it? :P)
I just launched my site –also built in wordpress like yours– but the theme slows (!) the site down quite a bit.
In case you have a minute, you can find it by searching for “royal cbd” on Google (would appreciate
any feedback) – it’s still in the works.
Keep up the good work– and hope you all take care of
yourself during the coronavirus scare!
LikeLike
Thank you. Sorry I am just now getting back to you. For some reason, this ended up in my spam mail. I will definitely check out your site. you can reach me at either ajeanneinthekitchen.com or my email address at ljbjej@q.com.
LikeLike
Look so warming and tasty! once again wishing I lived next door xx
LikeLiked by 1 person
I wish you did too. We would be great friends. 🙂
LikeLiked by 1 person
No doubt about that Jeanne xx
LikeLiked by 1 person
🙂 🙂 🙂
LikeLiked by 1 person
Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.
LikeLike
Excellent post. I was checking continuously this blog and I’m inspired! Very helpful info particularly the closing section 🙂 I take care of such info a lot. I used to be looking for this particular information for a very lengthy time. Thanks and best of luck.
LikeLike
Thank you. I am glad to hear you are enjoying it. You can always find me at ajeanneinthekitchen.com and now also on YouTube. Here are some recent links. If you like what you are seeing, please subscribe to my YouTube page and please pass it along to as many people as you can. It’s greatly appreciated.
https://ajeanneinthekitchen.com/2020/08/18/video-5-argentine-style-chimichurri-sauce/
https://ajeanneinthekitchen.com/2020/08/16/a-trip-to-estes-park/
https://ajeanneinthekitchen.com/2020/08/08/youtube-video-4-brussels-sprout-apple-and-bacon-salad/
https://ajeanneinthekitchen.com/2020/08/02/youtube-video-3-making-a-vegetable-galette/
https://ajeanneinthekitchen.com/2020/07/25/youtube-video2-steak-caesar-salad/
https://ajeanneinthekitchen.com/2020/07/18/a-jeanne-in-the-kitchen-meets-youtube/
LikeLike
wohh just what I was searching for, appreciate it for putting up.
LikeLike
Thank you. I am glad to hear you are enjoying it. You can always find me and follow me at ajeanneinthekitchen.com and now also on YouTube. Here are some recent links.
https://ajeanneinthekitchen.com/2020/09/02/the-farmers-market/
https://ajeanneinthekitchen.com/2020/09/01/video-7-cooking-in-priscillas-kitchen/
https://ajeanneinthekitchen.com/2020/08/25/video-6-making-empanadas-from-leftovers/
https://ajeanneinthekitchen.com/2020/08/18/video-5-argentine-style-chimichurri-sauce/
https://ajeanneinthekitchen.com/2020/08/08/youtube-video-4-brussels-sprout-apple-and-bacon-salad/
LikeLike
Great information. Lucky me I recently found your site by chance (stumbleupon). I have saved it for later!
LikeLike
Thank you. I am glad to hear you are enjoying it. You can always find me and follow me at ajeanneinthekitchen.com and now also on YouTube. Here are some recent links.
https://ajeanneinthekitchen.com/2020/09/08/blueberry-muffins-for-lexi/
https://ajeanneinthekitchen.com/2020/09/04/teaching-my-first-cooking-class/
https://ajeanneinthekitchen.com/2020/09/03/we-hit-1000/
https://ajeanneinthekitchen.com/2020/09/01/video-7-cooking-in-priscillas-kitchen/
https://ajeanneinthekitchen.com/2020/08/25/video-6-making-empanadas-from-leftovers/
https://ajeanneinthekitchen.com/2020/08/18/video-5-argentine-style-chimichurri-sauce/
https://ajeanneinthekitchen.com/2020/08/08/youtube-video-4-brussels-sprout-apple-and-bacon-salad/
LikeLike
Pretty! This has been an incredibly wonderful article. Thanks for providing this information.
LikeLike
Thank you. I am glad to hear you are enjoying it. You can always find me and follow me at ajeanneinthekitchen.com and now also on YouTube. Here are a few recent links.
https://ajeanneinthekitchen.com/2020/09/11/what-a-difference-a-day-makes-2/
https://ajeanneinthekitchen.com/2020/09/09/video-8-baking-with-ollie/
https://ajeanneinthekitchen.com/2020/09/03/we-hit-1000/
https://ajeanneinthekitchen.com/2020/09/01/video-7-cooking-in-priscillas-kitchen/
https://ajeanneinthekitchen.com/2020/08/25/video-6-making-empanadas-from-leftovers/
LikeLike