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Irish Stew
- Makes
6
Main-Course Servings - Difficulty
Easy
Published 2007
Potatoes and the absence of wine are what give Irish stew its identity. Strangely, Irish stew is particularly popular in France, where the cooks include two kinds of potatoes—a fragile potato, like a russet or Yukon Gold, that will fall apart and thicken the stewing liquid, and a firmer waxy potato that will hold its shape until serving.
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