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How To Make The National Dish Of Ireland
Irish stew is one of the most iconic comfort foods in Ireland—a dish steeped in tradition and simplicity. But getting it just right takes more than throwing a few ingredients in a pot. In this blog, we share the authentic method straight from Dave at Gallaher’s Boxy House in Temple Bar, Dublin. From the best meat to use to the right time to add your potatoes, this guide captures the soul of a real Irish kitchen.
The Heart of the Stew – Ingredients That Matter
At the core of every good Irish stew is a short list of wholesome, hearty ingredients.
Meat: The traditional and most flavourful choice is mutton, which is simply older lamb. It has a stronger taste and texture that softens beautifully during slow cooking. Lamb is also acceptable, but beef is not traditional. For vegetarians, mushrooms are a suitable stand-in.
Vegetables: The essential root vegetables include onions, leeks, carrots, and potatoes. Dave from Gallaher’s uses Rooster and Maris Piper potatoes, which help add both flavour and body to the stew.
Extras:
- Pearl barley is a common addition, giving the stew texture and helping to thicken the broth.
- Chicken stock (not beef) is the base liquid used for a balanced and mellow flavour.
The Potatoes Make the Stew
Potatoes play a critical role in Irish stew. Dave chooses Rooster for their reddish skin and fluffy texture and Maris Piper for their body and ability to hold shape.
They’re not added at the beginning, though—they go in towards the end of the cooking process. Why? Because adding them too early means they break down into mush. Potatoes should soften but still have structure.
They also act as a natural thickener for the broth and contribute a warming, comforting flavour.
Step-by-Step: Cooking the Stew Like a Dubliner
Follow these steps for an authentic result:
- Brown the mutton or lamb: Start by searing the meat in a hot pan to build flavour.
- Sauté the veg and barley: Remove the meat and use the same pan to lightly sauté the onions, carrots, and pearl barley. This step adds colour and sweetness.
- Combine with stock: Return the browned meat to the pan and pour in the chicken stock.
- Simmer gently: Bring the pot to a boil, then reduce to a gentle simmer. Cook for around 2 hours so the mutton becomes tender and rich.
- Add potatoes: After 2 hours, add your chopped potatoes.
- Finish with leeks: Just before finishing, stir in sliced leeks for a fresh note.
Don’t Skip These Expert Tips
- Use a sharp knife and go slow with prep. Dave jokes, “if you see red, you’ve probably made a mistake.”
- Stick with mutton if possible—its deeper flavour stands up to slow cooking.
- Add pearl barley for added richness and a slightly chewy texture.
- Avoid rushing. The 2-hour simmer is essential to unlock the full flavour.
A Meal Made for the Firelight
Traditional Irish stew isn’t just a dish—it’s a story in a bowl. It brings together humble ingredients with warmth, heritage, and heart.
When serving, pair your stew with a hearty slice of soda bread and a pint of Irish stout. It’s a combination that offers a true taste of Ireland.
Perfect for winter evenings, family dinners, or anyone dreaming of the Emerald Isle.
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Conclusion
A good Irish stew is like a warm memory in a bowl—simple, satisfying, and rich with the taste of tradition. Whether you’re planning a trip to Ireland or bringing a bit of its culture into your kitchen, this dish is the perfect place to start. With just a few quality ingredients and some patience at the stove, you’ll serve up something timeless. Sláinte!
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