Irish stew recipe | Jamie Oliver stew recipes (2024)

FAQs

What makes Irish stew different from regular 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.

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Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, traditionally contains chunks of lamb or mutton (less tender meat from sheep more than two years of age), potatoes, onions and parsley.

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.

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced.

"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."

Laurence further reveals that "adding wine or other alcohol brings out different flavors (those that are alcohol-soluble) that wouldn't otherwise be expressed in the dish. There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew."

“Beef chuck is best for stew,” said Arjuna Bull, chef/partner of Luthun in New York City. “It has some fat but not too much, and it also has a good ratio of meat and fat. Beef chuck often has the most consistent meat-to-fat ratio [of beef cuts in general], making it a good, safe choice [for beef stew].”

Ideally, you'll use beef stock, but beef broth is fine too. Veal stock would be divine. Instant bouillon paste will add flavor and is perfectly acceptable. Indeed, even if all you have is chicken stock, it will still be better than water and won't make your beef stew taste like chicken soup.

Why put tomato paste in beef stew? ›

Tomato paste: Tomato paste adds body to the stew and infuses the cooking liquid with a tomatoey flavor. If you don't have any on hand, try one of these tomato paste substitutes. Red wine and beef broth: Red wine and beef broth create the liquid base for this stew.

In the original version, celery, carrots and onion are added to the meat. Usually just one onion, a celery rib and three carrots – enough to give a good amount of sweetness to the sauce. Make sure all these are sliced thin, so that they can brown well in a little bit of olive oil.

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.

Until the arrival of the potato in the 16th century, grains such as oats, wheat and barley, cooked either as porridge or bread, formed the staple of the Irish diet.

(In Ulster in Northern Ireland the breakfast is also known as an "Ulster fry.") All full Irish breakfasts include some or all of the following: Bacon, sausages, baked beans, eggs, mushrooms, grilled tomatoes, and perhaps some cooked leftover potatoes made into a hash or a bubble and squeak.

What gave the Irish stew its fresh flavour? - Quora. Simply by using good quality meat and FRESH vegetables, not frozen. While making stew, the woman of the house would go out to the kitchen garden and cut or pull what she needed, rinse them in cold water, chop them up and add them to the pot.

The famous Irish stew made with lamb, carrots, potatoes and onion was frequently featured on menus for third-class passengers on the Titanic. The stew would be consumed as part of the passengers' high tea, which was their second and final meal of the day. Their main meal of the day was lunch.

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.