World wide there are many versions of Irish stew, here is a version true to the origins of this humble dish. Tony cooks up a family recipe with his old school friend, Lorcan O'Toole
It's nice to see a REAL traditional Irish stew, it's a travesty this has so few views. I've seen so many that put Guinness in it, because sure, isn't Guinness Irish so it goes in the stew, it drives me mental. Good stuff.
I am what you call a plastic paddy. However, I am proud to be of such a great bloodline. Thank you for what you do and the simplicity of your method. Irish customs won't die.
@Gunnarsguns Hi, that recipe is my interpretation of my old Granny Aggies recipe. She was brought up in the war and has some very unusual tricks to get around the lack of ingredients. My favourite is Saturday night stew, plenty of gravy browning, but no meat. Her thoughts were that my Grandfather would have been so drunk when he got home on a Saturday night that he would not have realised there was no meat in it, not sure if that's true though!! , take care, Tony O
Yep, same recipe as my Mam's. She hailed from Blackpool, Cork city. Spent 6 years in London. Whenever I was back winter time there was always a stew. It was always neck of lamb pieces, same turnip & white turnip, or as the cockney would say Swede & Turnip. She would often quip, " this is propper Irish stew".
Just found your channel, am sorry i watched it at this hour of the morning because it left me so hungry, cool vidio though am deffintly going to try this tomorrow
I've cooked this many times now and you don't need stock, just water and maybe some salt :) I can't thank you enough for turning me onto some new root veggies years ago when I found this!! I always cook it on a pot for hours, maybe one day I'll make it in a pressure cooker. Thanks again!!! Cheers- amanda
Yeah, stock is too overrated, if you already have meat in it, why to use stock which is often full of sodium and can cover the original taste of the dish. I never use stock in any of my cooking.
Ive seen a thousand irish stew recipes...everyone different.Mine has beef,carrots,potatoes,beef stock,salt,pepper and flour....thats it. Great vid..i will try it your way
My wife and kids are coming back home after 3 months away and I want to cook them this as a treat, can I use stewing stake? and as I don't have a pressure pot just a normal one how long should I cook for? Also, hope you don't mind I share this on my Limerick City Citizens facebook group facebook.com/groups/LimerickCityCitizens/
Jasus, your nan was posh! I laughed when you said mutton, do you know I never knew mutton till I went to England to live and would buy a whole mutton for £15, those were the days, I am showing my age now, but when I was a 'boy' butcher we never classified sheep as either mutton or lamb, it was all the same, just bigger, now with EU regulations we are more specific.I came across7yr Falklands mutton and you know it was the best 'lamb' I ever tasted, not the 'smelly old man' mutton meat, thanks T
Great recipe, but as my wife is from Wexford we don’t add leeks or thyme! I’d guess if you went to every county in Eire, you’d get a different recipe or variation. For those persons in England making this you don’t need to use stock cubes, as you can buy good liquid lamb stock from Waitrose. The cubes are too synthetic and some chefs only use because they get paid to!! Lovely winter dish 😋
+Drew Miller No shame in asking about cooking, but my gosh what language are you asking in? After an animal is cut of its meat, the bones and remaining meat are boiled in water slowly over a few hours. It imparts the flavor of the meat to the water, and usually adds some color. The water is strained and set aside so there aren't any pieces of meat or bone in it, then it's called "stock". Easy to make, easier to buy.
All the Irish Stews I have seen have celery, and most have garlic and onions. I can't have garlic and I'm not supposed to have onions, and I don't like celery, so whatever, but I'm confused.
Some people put celery in, most put onions, but never garlic. Up until about the 1980's a lot of Irish people thought garlic was poisonous as bizarre as that sounds!
Well so much for this idea. I live in the U.S. and wanted to recreate the Irish stew my great grandmother made. She came here from Ireland in 1901. I remember as a little boy near Boston eating her Irish stew. Only problem is most grocery stores here don't sell any lamb at all and the few that do sell almost nothing but lamb chops. Sometimes around Christmas you can get a roast lamb. Absolutely no one sells lamb stock or even lamb cubes (by cubes I assume you mean bullion cubes). It just isn't a thing in the U.S. So now to make this I have to figure out a way to make lamb stock from scratch using lamb chops. I wonder if the bones from the chops would be useful.
@@prager5046 Yes well that never happened since no grocery store or butcher in my county sells lamb at all now. I had seen lamb chops three years ago for sale but about 18 months ago I learned I can't even buy that any more. When I asked the grocer about this he said that they no longer have a supplier that sells lamb in any form mostly due to lack of popularity. He suggested I search the internet for canned lamb which I never heard of. My brother tells me he can get it in one grocer in his state but only chops. There is now almost no lamb farming in the U.S. Pretty much it's all cattle, swine, poultry and fish.
@@nunyabiznez6381 Hi, not sure what part of the U.S. you hail from...my family is from Virginia, and I know there are sheep being raised in the state. However like you said, when you go to the grocery store you don't see lamb for sale very much. For anyone in a state that has sheep farming like Virginia, try finding a butcher who deals directly with the farmer, or go to a farmers market, or search online for farms who sell their meat direct to the customer. There are some websites that can help you source locally grown meat and produce in your area.
@@HFTLH I was born and raised in Massachusetts and lived for about 25 years in Rhode Island and currently live in Florida. I have lived in Florida for about 8 years now. When I grew up we had lamb but that disappeared in the grocery stores, except for lamb chops, around 20 years ago in New England. Here in Florida I was told by a Publix Manager that lamb meat isn't a thing and never heard of it being sold in a grocery store. I got a similar story at the Winn Dixie and the grocery manager at the Walmart Super Center just gave me a blank stare when I mentioned lamb as though he was trying to figure out if it was a vegetable or something in the hardware aisle. I called around and even spoke to someone in a Middle Eastern grocery that specialized in Mediterranean foods and he told me that he regrets that he could not find a supplier that sells lamb in our county. I know it is popular in the Levant as I had a friend who spent time there which is why I thought of a Middle Eastern grocer. We do have one butcher in my county (population 1 million +) who sells nothing but meats (Independent butchers are almost unheard of in Florida) and he sells meat from only three animals, bovine, swine and chickens. I asked about lamb and his reply was "nobody sells lamb anymore good luck." As far as I know, no grocer deals directly with farmers. All the ones in my county get their meats from distributors. I know that in the northern part of the state there was a large meat producing industry years ago. The cowboy was invented in Florida by one of my ancestors almost 400 years ago. But I think little remains of it today as the land is about gone to development. There are no farms in my county any more. The last orange grove was sold to make condos 10 years ago. There is an orange grove in the county north of me but other than that nothing is rural for about a 75+ mile radius from my county unless you count public parks and some amusement parks as rural. As for produce, I grow my own in my back yard which is in the downtown of a major city. I also illegally keep some chickens because I like fresh eggs but I just don't have the space for sheep. I have no doubt that somewhere in Florida someone is selling lamb but I just am not going to drive for hours to get some for one recipe I'd eat maybe twice a year. But I do thank you for your suggestions.
If your into lamb canada is last place for you . its costly as folks prefer beef and pork. lamb is 5 times the price of beef steaks. $29 per kg last time i checked ? wee shoulder was $28 and up. PRIME RIB i got for $7.95kg
Not than traditional as mutton is the meat you should use and not lamb. Poor people could not afford lamb... Jeez, I'm half italian and I have to put you right oln an Irish recipe... Thank god for my aul Belfast granny
I came out of nostalgia. My mother made us Irish stew when were kids. We hated it. Of course we where living in India, where everything is more tasty. Sorry but boiled lamb and vegetables is not my preference. And the thyme does not add a spite to improve it´s flavour.
