Food History

When we were growing up, one of my favourite meals was my Dad’s Irish stew…which is probably one of the most simple meals to cook for a large amount of people. On several occasions, after chopping the onions, layering them into the stew pot with the lamb chops, sliced potatoes and any other vegetables he took a fancy to, along with a bay leaf or two he would pick up the black pepper. Not wearing his glasses, he accidently switched the container to pour instead of shake - managing to empty the better part of the contents of the container into the pot before he realised. None of us could handle spicy hot foods at the time, so we were always extremely annoyed when it happened (and hungry), but we laugh about it now. Because every time, he would just add the water to the pot and cook the stew without even trying to remove the excess pepper. We did think he was doing it on purpose back then, because he’d end up with a week’s worth of hot lunches to take to work, but we know better now that we’re older…and he’s admitted that it was his eyesight that was the problem. Which reminds me of the times he picked up the chili powder instead of the paprika when making his Hungarian goulash…

I don’t know quantities, as we’ve never used them, it’s all pretty much to need/taste:

Lamb chops
potatoes, peeled and sliced
onions peeled and sliced
1-2 bay leaves
Black pepper

sometimes we also add carrots, peas, green beans, broccoli, cauliflower - whatever is available.

Depending on how much time you have, lamb chops may be browned before adding to pot, but this isn’t necessary if you have plenty of time to allow it to cook.

Place ingredients into a large pot, in layers, ie: potato then lamb chops then onion (and carrot if used). Continue layering until all the chops, potato and onion are used. Add the bay leaves, pepper to taste and cover with water. Bring to boil, then reduce heat to a simmer. When potatoes are cooked to crumbling, add any other vegetables, and if necessary more pepper
and salt.

This can be eaten at this point, but I usually cook this down until the potato has very little shape left, almost becomes a gravy. It usually tastes much better reheated the next day.

by Emma W.

food history, irish stew, recipe