Ye be at...
Meat, Soup

Irish Stew

A recipe from 16th century Ireland, it is in many ways a very ‘typical’ stew. This also allows for endless varieties.

Makes: 4 servings


  • 1 lb. Meat (pork, beef, chicken, fish, it’s even better if there is multiple types)
  • A bottle of fine Porter
  • 2-3 slices of dark bread, diced.
  • 1 cup cream
  • 3 Tbsp butter
  • Salt & Pepper to taste


  1. In a large saucepan, fry pork, beef, and half of porter.
  2. When meat browns, add cream, rest of porter, and bread.
  3. Let cook for 10-15 minutes.


  • More common modern takes on this recipe will add carrots, potatoes, onions, garlic, celery, corn and parsley. This will thicken the stew quite a bit, so feel free to add some broth (like Bone Soup) or water to thin it out. Pre-cook your vegetables before adding to the stew.


No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: