I’ve eaten Irish stew in private homes and public eating places all over Ireland, north and south, probably twenty-five or thirty examples in all, and no two have been alike. Along the way, I’ve come to believe that the construction of this dish should adhere to a few simple guidelines: 1. Use the best quality lamb you can find, but use the less expensive, more flavorful cuts. 2. Keep it simple: the world won’t end if you add carrots or fresh thyme, but don’t throw too many different things in the pot. 3. Cook it very slowly; an old adage has it that “a stew boiled is a stew spoiled.” 4. Always make the stew the day before you serve it; a night in the refrigerator really will improve it. 5. The finished product should be thick enough that you can stand a spoon in it.
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I would suggest using beer insted of water.When my irish friend cooked it, she basically opened the frige and took almost every thing. ham, sausages, cooked eggs al king of veg... it was the best thig ever tased.
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