So, when I started out to make this, my first thought was what exactly makes Irish Stew Irish. Now that is quite the question because I did some research, and as it turns out lots of people have opinions about this and lots of them are conflicting. The only thing that I don’t think I saw a contradiction on was that it should be made with lamb or mutton, not beef. Mine is made from lamb because I live in the rural south and mutton was not available. I mean, lamb was just barely available – just a few packages at the grocery store. It just isn’t an everyday food around here.
After the acceptance of lamb, then the inconsistencies started. Some said that the meat should not be browned, while other said it should. Some said it had cabbage, some said it didn’t. Some said it should be thickened with potatoes, others said use a roux. Some said to thicken with one type of potatoes and then put another type in to cook as chunks. One even said not to use potatoes at all. So, who is right? If I knew, I would direct you to their website, but not being Irish or having ever even been to Ireland, I really have no idea.
So, I decided to pick and chose which of these things I liked. I added cabbage because we all like cabbage and more vegetables is always better. And, I decided to try the thickening with potatoes – though I only used russet potatoes because that is what I had on hand and I knew they would be good for thickening and have never had any issue with them cooked in stew as long as I didn’t over cook them, so the bites of potato were added last. I have to say that I was totally surprised by how well they potatoes thickened the stew. My usual recipe calls for dredging the meat in flour before browning, and then it cooks up nice and thick, but I really couldn’t tell the difference, which would be great for those with gluten issues.
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