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Irish Stew

A simple stew of mutton, potatoes, and onions, seasoned with salt and pepper and baked slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Irish Stew

Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Irish Stew

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Place the piece of mutton at the bottom of a stewpan.

  2. Sprinkle the shredded onion over the mutton.

  3. Add the sliced potatoes and shake the stewpan to make them compact.

  4. Season with salt and pepper.

  5. Pour in enough water to cover the potatoes.

Bake and serve

  1. Bake slowly in a 300°F (150°C) oven for about two hours.

  2. Serve in a deep dish with the meat in the middle and the potatoes around it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the bulk of the stew and soften into a starchy base that thickens the cooking liquid.
Mutton
Supplies rich meaty flavour and fat that enriches the broth during slow cooking.
Onion
Adds sweetness and aromatic depth as it softens and melts into the liquid.

The step that matters

Bake slowly. Low, gentle heat over a long time lets the tough mutton become tender and the potatoes cook through without breaking apart. Rushing with high heat can toughen the meat and scorch the liquid at the base.

Swap the onion

How well each one fits the dish's main ingredients (potato, mutton, pepper):

  1. Carrotfits better
  2. Capsicumfits better
  3. Tomatofits about as well
  4. Onionthe original

Fit is the average pairing score against potato, mutton, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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