Talk:Irish stew

message: The statement claiming that when prepared in the traditional manner Irish Stew is thick not thin like soup is incorrect.  Every shtew I've had since childhood has had a thin to medium broth.  Since emigrating to the US I've found "Irish Stew" to have a much thicker and browner broth.  Thus, I suspect that the statement at issue here was added by a Yank.  I'm deleting it. — Preceding unsigned comment added by 12.37.61.2 (talk) 22:54, December 4, 2006 (UTC)
:The browner stew results from browning the lamb, dredged in flour, in fat before adding water. The result is perhaps preferable— at least to me— but it is not Irish stew. The old edition of Joy of Cooking in my kitchen begins "This famous stew is not browned." The illustration to the article misleadingly shows such a stew. Questions of meats other than lamb are beside the point, if the subject is Irish stew. --Wetman (talk) 22:24, 17 November 2007 (UTC)
thread_title: Thick or thin?

message: In a somewhat heated debate, I've been told by people from the North of Ireland that this is made with beef. Is there some kind of north/south divide over beef/mutton? Markb 09:45, 6 March 2006 (UTC)
replies: text: Its traditionally made with mutton/lamb no matter where you are, or where you are from.  However, recipies change over time.  Irish stew was originally just a method of cooking leftovers and creating quick, cheap and filling meals.  Many people these days make it with beef - probably because ground beef is relatively cheap.  I'm not aware of any difference in the traditional recipe between Northern Ireland and the Republic. --Mal 12:04, 6 March 2006 (UTC)

text: Shephard's Pie? Heh!  Nononono!  That's kinda runny, because of the gravy.  Stew is of course much thicker.  If the ingredients you use are making it like the mince in shepherd's pie, you need to add something to thicken it up.  I'm from Northern Ireland by the way.  One of my grandparents is from County Tipperary, and another is from County Monaghan.  I make a variation on Irish Stew quite often, with minced beef, carrots, parsnips etc.  Sometimes I add spuds and sometimes I don't. --Mal 13:38, 6 March 2006 (UTC)

text: Plus ca change - I make a 'thick' shepherds pie (my mum from Ross Common), my wife's is runny, her mum from Monaghan! Markb 13:09, 7 March 2006 (UTC)

text: Beef or mutton?  No!  Irish stew is a pork dish, and always has been.  Queryit (talk) 23:00, 9 September 2014 (UTC)
thread_title:  Beef or mutton? 

message: I also removed the reference to Irish Stew being called "ballymaloe".  I have never heard this and am not aware of a source. --Ryano 12:30, 1 June 2006 (UTC)
replies: text: Sorry, looking again at the about.com article linked, I note that this also refers to "ballymaloe".  However I must say I don't trust this source, it seems to be based on the fact that there is an Irish Stew recipe from the Ballymaloe cooking school. --Ryano 12:36, 1 June 2006 (UTC)
thread_title:  "ballymaloe" 

message: About 90% of the article as written is a copyvio from the about.com page linked at the bottom. Needs work. Haikupoet 19:40, 25 May 2007 (UTC)
thread_title: Copyvio

message: This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 16:05, 10 November 2007 (UTC)
thread_title:  WikiProject class rating

message: Honestly, there's no scientific studies (actually, there's probably some around) about why mutton is tougher and more fattier and flavorful than lamb. But is it worthy of a weasel word tag? Seriously? Take a bite off some lamb and take a bite off some mutton. "Says who?" Answer: "Everyone with tastebuds." 84.99.25.43 (talk) 16:10, 28 February 2010 (UTC)
replies: text: you don't need a study to figure out that an older animal's meat will have a different, usually stronger taste to it.  —Preceding unsigned comment added by 77.8.250.92 (talk) 13:03, 23 March 2011 (UTC)
thread_title:  Weasel word tag 

message: the article quotes someone saying that it is not browned, the caption for the image says the meat has been browned.  —Preceding unsigned comment added by 77.8.250.92 (talk) 13:01, 23 March 2011 (UTC)
thread_title:  browned? 

message: Irish stew can also be made with human meat - according to humorist Tom Lehrer!Royalcourtier (talk) 08:58, 31 May 2014 (UTC)
thread_title:  Human meat? 

message: Substituted at 19:07, 29 April 2016 (UTC)
thread_title: Assessment comment

message: >However, the Celts did not possess their first bronze cauldrons, copied from Greek models, until the seventh century AD.
This doesn't look right. Should it be BC?  — Preceding unsigned comment added by 2600:1:9249:7BC3:3350:4BD2:C7EA:724B (talk) 23:13, 2 October 2016 (UTC)
thread_title:  Chronology