Irish stews are traditionally made with lamb, carrots, onions and potatoes. They are thicker than soups and perfect for chilly, rainy autumn evenings in Ireland!
On the third night of the trip, I stopped in the town of Dingle after following the rest of the Ring of Kerry up from Kenmare. I ate dinner at Lord Baker’s Restaurant, which was opened over 130 years ago! Here, I ordered a slow-roasted Kerry lamb shank, which came with a red wine jus (sauce), fresh vegetables and steamed potatoes.
The stew was delicious! I was not expecting it to be very flavorful, but I was surprised by how much I enjoyed it. The meat was very tender and the vegetables melted in my mouth. After a long day of exploring, this was the best way to fuel and warm up! It was very comforting but also very filling, and I struggled to finish it all! The Kerry lamb shank was also very delicious; I was once again surprised by how tender and flavorful the meat was.
Irish stew is recognized as a national dish of Ireland, filled with rich flavor and a rich history. Although the first recipe for Irish stew was written in the 1600s, it began to gain popularity in the 19th century. During this period, Ireland was under the rule of the British. Harsh economic policies, landlordism, and the failure of the potato crop resulted in high levels of poverty and starvation, known as the Great Famine. High levels of poverty continued to affect the lives of the Irish for decades. Stew became a staple meal for poor rural farmers and families due to its simple, affordable, and nourishing ingredients.
