The inviting and very satisfying Irish stew illustrates the stewing technique. Prepared usually with the tougher cuts from lamb or mutton and, being Irish, the vegetables had to include potatoes. A good Irish stew is thick and hearty not watered down like soup. A substantial dish and full of flavor.
- Dice the meat up into 2" pieces. Peel and slice the potatoes and onions.
- Starting with the potatoes layer half of them into a large pot, then add half the meat and herbs, then the onion. Season each layer and repeat.
- Pour the water over top and cover with tin foil as well as the pot's lid.
- Simmer for 2 hours, shake occasionally to prevent the food from sticking. Add more water if it seems to be to drying.
Mutton, lamb older than 2 years, can also be used.
Cover the pot to cook less tender cuts of meat. That’s the principle of stews. The steam under the lid keeps the meat moist while this cooks at low heat, together with any handy vegetables and seasonings; simple to prepare.
Apparently, goat was the meat to throw into an Irish stew originally, not the lamb or mutton used nowadays.