Recipe
Victorian Irish Stew
Lamb or mutton with potatoes and onion, simmered simply: the plain hot-pot that filled nineteenth-century British and Irish households.
Context
Irish stew in Victorian books was deliberately plain: meat, potato, onion, salt, and time.
Carrots and herbs appear in later versions; the early form kept the pot nearly white. Use lamb shoulder or stew beef if mutton is unavailable. A long simmer beats a hard boil for tender meat.
Ingredients
- 2 lb lamb shoulder or stewing lamb, cut in chunks
- 2 lb potatoes, peeled and thick-sliced
- 2 large onions, sliced
- 2 cups water or light stock
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chopped parsley (optional, modern finish)
Instructions
- In a heavy pot, layer half the potatoes, then meat, then onions, then remaining potatoes. Season as you go.
- Pour in water to come about two-thirds up the ingredients. Bring to a simmer.
- Cover and cook gently 1½ to 2 hours until meat is tender and potatoes begin to thicken the broth. Do not boil hard.
- Adjust seasoning. Sprinkle with parsley if using and serve in bowls.