Bon Appétit MAIN COURSES  -  IRELAND
RECIPE NAME:  IRISH STEW  -  BELFAST STYLE
RECIPE BY: Gordon  - Islandmagee, Ireland
SERVING SIZE: -
PREPARATION TIME: 2 to 3 hours
 INGREDIENTS:
SEE NOTE
about 1 pound meat - (beef, lamb, mutton, pork - roughly chop 
any combination of these meats...)
2 large carrots one sliced - one grated
1 large onion chopped
potatoes peel and thinly slice potatoes into
the pot until it is almost full
salt - white pepper
 
DIRECTIONS:
  • Into a 4 to 5 quart pot put about 2 inches of water of beef stock, put about a pound of meat in.
  • Roughly chop a large onion and add.
  • Slice a large carrot into the pot.
  • Grate another large carrot into the pot.
  • Peel and thinly slice potatoes into the pot until it is almost full.
  • Add salt and pepper to taste.
  • Once the pot comes close to boiling, turn the heat down to barely simmer and cook until the stew is really thick, about 2 to 3 hours, stir if it looks like it isn't thick enough add more spuds.
  • The potatoes act as a thickening agent.
Notes: There are no measurements and ingredient quantities can be chopped and changed to suit your own taste. 
This dish should use the cheapest cuts of meat, long slow cooking tenderizes it nicely. 
There are two styles of Irish stew, the more commonly known type made with lamb or mutton, leeks and potato's and this version that I call Belfast Stew. For the Irish Stew use 1 lb. lamb or mutton, 2 large leeks (with some greens), 1 large onion and potatoes, salt and pepper. Follow the instructions as the Belfast Stew.

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