Irish Stew II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stew of a breast of mutton cut into pieces and stewed in water that's layered into a pot with potatoes and onions before being cooked in mutton broth. The full recipe is presented here and I hope you enjoy this classic British version of: Irish Stew II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
IRISH STEW.
II.
722. INGREDIENTS.—2 or 3 lbs. of the breast of mutton, 1-1/2 pint of water, salt and pepper to taste, 4 lbs. of potatoes, 4 large onions.
Mode.—Put the mutton into a stewpan with the water and a little salt, and let it stew gently for an hour; cut the meat into small pieces, skim the fat from the gravy, and pare and slice the potatoes and onions. Put all the ingredients into the stewpan in layers, first a layer of vegetables, then one of meat, and sprinkle seasoning of pepper and salt between each layer; cover closely, and let the whole stew very gently for 1 hour of rather more, shaking it frequently to prevent its burning.
Time.—Rather more than 2 hours. Average cost, 1s, 6d.
Sufficient for 5 or 6 persons.
Seasonable.—Suitable for a winter dish.
Note.—Irish stew may be prepared in the same manner as above, but baked in a jar instead of boiled. About 2 hours or rather more in a moderate oven will be sufficient time to bake it.
Modern Redaction
Ingredients:
breast of mutton (1kg to 1.4kg)
900ml water
salt and freshly-ground black pepper, to taste
1.8kg potatoes, pared and sliced
4 large onions, pared and sliced
Method:
Combine the mutton in a large pan with the water and 1/2 tsp salt. Bring to a simmer, cover tightly and stew gently for 60 minutes.
Remove the meat from the pan and cut into small pieces. Allow the pan juices to cool then skim off any fat from the surface.
Add a later of potatoes to the base of a large saucepan then add a layer of onion, followed by a larger of mutton. Continue layering in this fashion, until the pan is full, finishing with a layer of potatoes (season each layer as you add them).
Pour in the gravy prepared above, bring to a simmer then cover the pan tightly and stew gently for about 120 minutes, occasionally shaking the pan to prevent burning. Serve hot.
