The Irish Stew or as it is called in Gaelic "Ballymaloe" or "Stobhach Gaelach", is an old Celtic recipe dating back to the Britain Isles. It is a delicious dish made with accessible ingredients. Other than Potatoes being the main food source, the Irish would root crops and raise sheep's. They provided milk, wool for warm clothing, and cheese (Filippone, 2013).
The Stew is traditionally made of lamb, onions, parsleys and of course potatoes. the vegetables added were carrots, barleys, and turnips or parsnips. In todays cuisine, the lamb is often substituted with beef and Guiness is often added (filippone, 2013).
Here is a link to the recipe: http://www.simplyrecipes.com/recipes/irish_beef_stew/
The Stew is traditionally made of lamb, onions, parsleys and of course potatoes. the vegetables added were carrots, barleys, and turnips or parsnips. In todays cuisine, the lamb is often substituted with beef and Guiness is often added (filippone, 2013).
Here is a link to the recipe: http://www.simplyrecipes.com/recipes/irish_beef_stew/
"Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Other would add such items as carrots, turnips, and pearl barley; but the purists maintain they spoil the true flavour of the dish. The ingredients are boiled and simmered slowly for up to two hours. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow boiling. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognized as early as about 1800..."
- Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 407) (via Olver, 2013)
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