how do u make proper irish stew like i had in Dublin?

Answer 1

Try the following

Irish Stew with Crusted Dumplings
3 lb (1.3 kg) neck fillets of English lamb and best end of neck cutlets mixed
2 level tablespoons seasoned plain flour
12 oz (350 g) onions, thickly sliced
8 oz (225 g) carrots, cut in chunks
2 medium leeks, washed and sliced
1 large potato (about 10 oz/275 g), peeled and cut in chunks
1 rounded tablespoon pearl barley
salt and freshly milled black pepper

For the dumplings:
6 oz (175 g) self-raising flour
3 level tablespoons chopped fresh parsley
3 oz (75 g) shredded suet
salt and freshly milled black pepper

To garnish:
1 level tablespoon chopped fresh parsley

Start by drying the pieces of meat on kitchen paper, trim away any excess fat, cut the fillets into 1½ inch (4 cm) rounds, then dip them along with the cutlets into the seasoned flour. Now arrange a layer of meat in the base of the casserole, followed by a layer of onion, carrot, leek and potato and a good seasoning of salt and pepper. Then add some more meat and continue layering the ingredients until everything is in.

Next, sprinkle in the pearl barley and pour in about 2 pints (1.2 litres) of hot water and bring it all up to simmering point. Spoon off any scum that comes to the surface, cover with a well-fitting lid and leave it to simmer over the lowest possible heat for 2 hours.

About 15 minutes before the end of the cooking time, pre-heat the oven to gas mark 6, 400°F (200°C), then make up the dumplings: mix the flour and parsley with a seasoning of salt and pepper in a bowl, then mix in – but do not rub in – the suet. Now add just sufficient cold water to make a fairly stiff but elastic dough that leaves the bowl clean. Knead it lightly then shape it into 12 dumplings.

When the stew is ready, remove the lid, place the dumplings all over the surface, then transfer the casserole to the highest shelf of the oven (without a lid) and leave it there for 30 minutes or until the dumplings are golden brown and crusty. Serve the meat surrounding the vegetables and dumplings, with some of the liquid poured over and some in a gravy boat, and sprinkle with chopped fresh parsley.

or White Irish stew
The essence of Irish stew is to use readily available seasonal ingredients. Traditionally it was a white stew of lamb, potatoes and very little else.
Ingredients
2 big knobs butter
glug olive oil
4 medium onions, cut into various sizes
3 cloves garlic, crushed
6 large potatoes, cut into various sizes
8 lamb chops, excess fat trimmed off and reserved - thick neck chops will be best (go to a butcher if you can)
salt and freshly ground black pepper
565ml/1 pint good-quality lamb stock
chopped parsley, optional

Method
1. Melt butter with the oil in a large heavy-bottomed pan with a tight-fitting lid.
2. Add the onions and garlic and sweat them gently, slowly teasing the flavours out - 15 minutes or so over a low heat should do it.
3. Add the potatoes and stir well to cover in the creamy juices from the onions and garlic.
4. Add lots of freshly ground black pepper and three pinches of salt (two pinches if you've got big hands!).
5. Leave the potatoes and onions in the pan for a further 15 minutes over a very low heat, taking care not to let them burn - if they begin to stick add a little bit of stock.
6. Meanwhile, heat a frying pan over a low heat and add the excess trimmed fat from the lamb to the pan. Let the fat render down and add salt and freshly ground black pepper.
7. Remove and solid fatty bits that remain and add the chops to the pan and brown on both sides.
8. Once browned, remove the chops and add them to the potatoes.
9. Add some of the stock to the frying pan and stir well to get all the browned bits off the bottom of the pan. Add this to the chops and potatoes.
10. Add the remaining stock to just below the level of your ingredients. Put the lid on the pan and cook over a low heat for one and a half hours.
11. If you like, add some parsley 10 minutes before the stew is ready.
12. Remove the stew from the heat and leave to rest for about 10 minutes before serving, then taste and adjust seasoning as necessary.

or Irish stew
1.25-1.5kg/2½-3lb mutton neck chops
4 medium onions
4 medium carrots
570ml/1 pint stock or water
salt and pepper
4 potatoes
15g/½oz butter
1 tbsp chopped chives
1 tbsp chopped parsley

Method
1. Cut the excess fat from the chops, shred it and render it down in a heavy flameproof casserole.
2. Toss the meat in the fat until coloured.
3. Cut the onions and carrots into quarters, add to the meat and turn in the fat also.
4. Add the stock and season carefully.
5. Simmer gently for approximately two hours, adding the potatoes halfway through.
6. When the meat is cooked, pour off the cooking liquid, de-grease and re-heat it in another saucepan. Check the seasoning.
7. Swirl in the butter, chives and parsley and pour back over the stew

Answer 2

INGREDIENTS PREP AMOUNT
Lamb or mutton cut into chunks for stew 2 lbs
Potatoes peeled, cut into 1/2" rounds 2 lbs
Onions chopped 2 each
Water 3-4 cups
Parsley chopped 1/2 bunch
Salt and pepper to season

METHOD
Basic Steps: Layer → Simmer
Lay one half of the potatoes in the bottom of a casserole dish or Dutch oven. Cover with half the onions. Add all of the lamb, then layer in the rest of the onions, then the rest of the potatoes. Sprinkle over the parsley and some salt and pepper. Pour in enough water to come about 3/4 of the way up the ingredients.
Bring to a boil then reduce heat to a low simmer. Cover and let simmer 1 1/2 to 2 hours until meat is tender and potatoes have broken down and thickened the stew somewhat. Add water as needed to keep stew from becoming too thick. Adjust seasoning and serve.
VARIATIONS
Chopped carrots, celery, turnips or parsnips are often added to a good Irish stew. Sometimes pearl barley is added to make an even more substantial and filling dish. Additional seasonings often used include thyme and rosemary.
Use a Guinness stout in place of the water if you like.
Cut half the potatoes into rounds (which will break down and thicken the stew) and the rest in larger chunks if you like.
If you prefer, the stew can be brought to a boil on the stovetop, then covered and finished in a 350º oven.

Answer 3

The bushy Lemon off Grafton highway (close to St Stephens eco-friendly procuring centre) serve stew, as does the Porter living house in Parliament highway, they actually have music on a Friday evening, and accessible all different nights too. i imagine there's a trad music competition on on the minute, so that you should have music everywhere, (yet I thinks its over this week) For music attempt The Cobblestones in Smithfield, of the provider service on the Quays, that pub is in a distinct time zone, its fairly worth a seem....

Answer 4

Traditionally the correct meat to use is mutton not lamb, different taste, if you use dumplings it becomes a Mulligan stew or an English stew.

Answer 5

Try boiling a few potatoes in a 12 pack of cheap beer.

Answer 6

traditionally with mutton (lamb) diced and simmered with carrots and onions and potatoes. i thicken with gravy granules, or you can use barley or cornflour or just leave it unthickened, every body has there own version, if you don't want to cook on top of hob then slow cook in oven for a couple of hours, its delicious.

Answer 7

they made it on the thismorning show yesterday by an irish chef it looked lovley and easy 2 do.Im going to make it.the recipie is on their website.good luck and enjoy.hope this helps you.