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
- In a large saucepan, fry pork, beef, and half of porter.
- When meat browns, add cream, rest of porter, and bread.
- 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.