I’ve eaten Irish stew in private homes and public eating places all over Ireland, north and south, probably twenty-five or thirty examples in all, and no two have been alike. Along the way, I’ve come to believe that the construction of this dish should adhere to a few simple guidelines: 1. Use the best quality lamb you can find, but use the less expensive, more flavorful cuts. 2. Keep it simple: the world won’t end if you add carrots or fresh thyme, but don’t throw too many different things in the pot. 3. Cook it very slowly; an old adage has it that “a stew boiled is a stew spoiled.” 4. Always make the stew the day before you serve it; a night in the refrigerator really will improve it. 5. The finished product should be thick enough that you can stand a spoon in it.

This recipe is excerpted fromThe Country Cooking of Ireland. Read ourreview.