Tasty Travels: Irish Stew, Ireland

Stew is a great dish. It’s a soup, but has a lot of chunky bits you can enjoy chewing on. In Ireland, they have a stew specifically named after the country itself. But what sets this local stew apart from every other tasty stew dish? We look dive into the subtle differences and flavors behind this traditional delicacy.
As you would expect, this dish has a lot of local Irish fair mixed into it. Mutton (some recipes use beef), native root veggies like potatoes, onions, and carrots along with garlic to add a bit of zest. These are all mixed together until both veggies and meat are tender enough for serving. It is a filling and flavorful dish that even peasants could make for their families. Because most of the ingredients could be raised and harvested from a farm, it was very much a hearty staple for countryside folk.
In the Gaelic tongue, it is known as "ballymaloe" or "stobhach gaelach". The basis for the stock are often discarded parts of the lamb, namely the neck bones, shanks, and some trimmings. The local root vegetables are an important aspect to the dish as well, giving the stew its thickness and giving it the sustenance the people needed back then. Many say the original Irish stew only contained meat, potatoes, and onions, but many cooks like to add a little extra with juicy turnips/parsnips, carrots, and carrots.