IRISH RECIPES

Sharp cheddar cheeses vary with intensity of flavor. For this recipe we assume a standard grocery store label extra sharp cheddar. If you are using a specialty sharp cheddar (some of the Irish cheddars are lovely), you may be able to accomplish the same amount of flavor with less cheese than is called for in this recipe.

Some people are much more sensitive to bitter flavors than others. It’s genetic. So if that’s you, I would use only a quarter of a cup or skip the beer entirely, and just add more stock.

Traditionally, Irish stew is made with mature lamb (year old) or mutton, potatoes, onions, and water, and is simply cooked low and slow.

Cook the lamb pieces bone-in for better flavor, especially if using water instead of lamb stock. If you want, remove the bones before serving. Turnips are strongly flavored and add a good balance for the stew, so use them if you can. A waxy potato like a Yukon gold will hold up better for long cooking, but you can also use a starchy potato like a Russet, it will likely fall apart a bit, but that just thickens the stew. More barley will thicken the stew further.

Have you ever had colcannon? A St. Patrick’s day favorite, it’s a mixture of creamy mashed potatoes and usually kale or cabbage. 

For a variation, sub out half of the potatoes with parsnips. Can add chives, leeks, or bacon too.