If you've ever taken a peek at the headshots in the front of the magazine, you've probably noticed that I, Lauren, am extremely pale. It will come as no shock then for me to tell you that, yes, I am quite Irish. 

However, when thinking about Irish migration to the USA, there are really two distinct groups. One came earlier and settled first in the Appalachian region. The other, forced out during the Irish Potato Famine, settled first in New York and Chicago.

When it comes to St. Patrick's Day feasting, these two groups do things a little differently. The first tends to eat hearty stews with soda bread and apple cake, while the latter is known for the perhaps more stereotypical corned beef and cabbage. Back in Ireland though, you're still most likely to be served stew today, and that is what the book highlights. 

I don't know that I've ever had corned beef before, but I have eaten a *lot* of Irish stew in my day. The recipe from Tasting History stays pretty true to what I know. It's a bit simpler than some recipes, but really keeps things authentically Irish. On to the recipe!

 

 

 

 All Images taken from Tasting History from Max Miller. Find your copy at any of EBRP Libraries to learn more about what food made the world turn.  If you make the stew and want to chat about it with the author, you're in luck! The main library is hosting Author Talk with Max Miller on April 20, 2024 followed by a Q&A and book signing.