Not surprisingly, Irish stew is all about potatoes. The secret is to use two kinds: Yukon Golds, which dissolve and give a silky body to the stew, and waxy potatoes, which keep their shape and give a contrasting texture to the stew. Most recipes say to slice the potatoes, but you can also shape them into miniature eggs. As for a daube, the meat for Irish stew isn’t browned. Usually Irish stew is made with lamb, but it’s delicious with beef.
|beef stew meat, cut into 1-inch (2.5 cm) cubes|
|beef stock, chicken stock, or water, to cover|
|large bouquet garni|
|yukon gold potato, peeled, sliced as thin as possible, and kept in water to prevent darkening|
|white or red waxy potatoes, peeled|
|pearl onions or walnut-size boiling onions, peeled (optional)|
|heavy cream (optional)|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.