Some of the most delicious things evolve out of necessity. Nowhere has this been more true than in Ireland, where culinary tradition was built on making do with less. Two hundred years ago in any given country kitchen, food was hardly plentiful.
When Saint Patrick's Day comes to mind, so may thoughts of corned beef and cabbage; but on Irish soil, stew is more traditional. We've come up with a recipe that remains true to the dish's origins.The ingredients are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk away from the simmering pot and return two hours later to a mouthwatering meal.
Counter the stew's richness by pairing it with crusty Irish soda bread. Another proud product of the peasant hearth, this classic loaf is the most suitable companion to stew. And that's really all you need-except, perhaps, for a pint of stout.