Irish stew is a well-known thing.
I really like the episode with Jerome K. Jerome - he perfectly describes (and confirms) that you can eat anything in nature.
Remember? I'll cite a couple of excerpts (if the whole episode, there will be too many letters)
... George said it was absurd to put only four potatoes in an Irish stew, and we washed five or six more and threw them into the cauldron unpeeled. We also put in a head of cabbage and five pounds of peas. George mixed it all up and said there was still a lot of room left. Then we rummaged through both of our baskets, took out all the leftovers from there and threw them into the cauldron. We had half a pork pie and a chunk of cold boiled brisket left, and George found another half can of canned salmon. All this also went to stew.
George said that this is the main advantage of the Irish stew: you immediately get rid of everything unnecessary. I fished out a couple of broken eggs and we added them to the rest. George said they would make the sauce thicker. I already forgot what we put there, but I know that nothing was wasted ...
… Our Irish stew was a great success. I never seem to have eaten anything with such pleasure. There was something so fresh and spicy in him. Our tongue is tired of old, hackneyed sensations; before us was a new dish, not similar in taste to any other ...
I do not suggest repeating the whole recipe (especially since we do not have a Montmorency with a dead water rat, and an authentic atmosphere), but you can cook a real Irish stew at home.
We take:
500-600 grams of lamb (preferably the shoulder blade);
One onion;
Clove of garlic;
Carrots - a couple of large, two hundred grams to be;
Root celery - two hundred grams;
A quarter of a small fork of cabbage;
Leeks (white part);
200-300 grams of potatoes;
Liter of broth;
Fresh parsley half a bunch;
Cumin, thyme, salt, pepper and nutmeg to taste;
Well, a little oil (vegetable or butter - you decide).
How we cook:
Cut the lamb into not too small pieces and send it to the pan - fry.
Cut the onion - a quarter into rings, and peel the carrots, root celery and one potato and cut them into small pieces (like a mutton). Kale and leeks can be squared to match each other and the rest of the vegetables in size. Finely chop the garlic.
When the meat is fried, add onions, chopped garlic and vegetables without potatoes to it. Stir, let fry a little and fill with broth. Season with caraway seeds, nutmeg, thyme, salt and pepper and leave to simmer over low heat for about an hour.
Now add the potatoes (which are cubed) and simmer for about a quarter of an hour. In the meantime, peel the remaining potatoes and rub them on a coarse grater and then send them to the stew.
We bring the grated potatoes to readiness, sprinkle with parsley and - voila, bon appetit!