Irish Stew - History

History

Stewing is an ancient method of cooking meats that is common throughout the world. However, the Celts did not possess their first bronze cauldrons, copied from Greek models, until the seventh century BC. After the Celtic invasion of Ireland, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, ovens being practically unknown to the ancient Gaels. The root vegetables and meat (originally goat) for the stew were then all in place, save for the potato. The introduction of the potato, originally a South American crop, did not occur until after the sixteenth century.

In most parts of the province of Ulster, a Northern Irish variant of stew is made using beef in place of mutton or lamb. This variation typically comprises beef, potatoes, carrots and onions. More recent developments in Irish stews have included the adding of stout beer, starting in the twentieth century. In parts of the Irish diaspora where sheep are less common than in Ireland, such as in Canada and the United States, other meats may be substituted to create a new local variant. Primarily this means beef, but also wild or farmed game meats such as moose, wapiti, or bison.