Irish stew began as humble fare for country folk who leased small parcels of land where they lived and worked. According to the Irish lore, when a farm animal was slaughtered for food in the big house, the tenants were given the less desirable cuts. Read more . These were thrown into a three-legged pot to boil and, when available, vegetables were added. Over the years, the recipe was refined to the use of lamb only as the principal meat in the stew. Today, in Ireland and elsewhere, the dish is a hearty, one-dish meal with only slight variations. The Irish add chopped bacon to its stew, while the Joy of Cooking, a standard reference work for American cooks, spikes its version with thyme and Worcestershire sauce and adds a little barley and heavy cream. The Joy of Cooking also explains the use of potatoes both thinly sliced and halved: Those that are sliced break down during the long cooking and thicken the stew without the addition of flour. The halved potatoes cook to tender and add soft bite to the stew. The version I have here is a tried and proven adaptation from a recipe by our favorite Irish cook, Darina Allen. According to her, originally it would have been made in a big black iron pot over the open fire. There's also a lot of controversy as to whether or not you should include carrots or peas. But, I always do - the stew looks and tastes better! I also prefer the milder flavor of lamb as opposed to mutton.