Information about Irish Stew plus Irish Stew
Dish - Ireland
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Irish stew or "stobhach gaelach" as it is called in Gaelic, is traditionally
made with mutton or lamb, potatoes, onions, and carrots and perhaps some parsley
and/or thyme for extra flavour. It is a slowly cooked dish which ensures the
meat is tender and flavoursome.
some cooks add turnips or parsnips, traditionalists may argue that this isn't
correct, but with all that said and done, it should be remembered that this is a
peasant dish which was originally devised by farmers, so one can assume that
they would have used whatever was to hand.
is a traditional recipe, but as with people back in the late 18th Century,
add whatever is in season ... just keep the faith by using only the freshest of
Irish Stew HT
MC Irish 2 hours 30 mins
Hot Lamb Vegetables Main Course Dairy Gluten Wheat Free; British Ireland Europe
Best End Neck of Lamb *
Onions, thickly sliced
large Carrots, cut into chunks
Peeled Potatoes, half cubed and half thickly sliced
Fresh Beef or Lamb Stock
few sprigs each of Parsley and Thyme (optional)
1. Cut the
meat into even sized pieces and put into a large saucepan with the
sliced onions, carrots, SLICED potatoes. Add the
stock, herbs (is using) salt and pepper.
2.Bring to the boil,
remove any scum which surfaces, then cover and simmer for 1 hour 20
If using mutton, cook for 2 hours.
3. Stir the stew well to break up the potatoes a little
which will serve to thicken the stew a little, then add the
remaining chunks of potatoes and continue to cook for a further 40 minutes.
4. To serve -
taste and re-season if necessary, transfer to a hot serving
dish and serve very hot.
This dish can
also be cooked in the oven 150C, 300F, Gas mark 2 for 3 hours, but
then it wouldn't be a stew it would be a casserole!
You can also use mutton which is more traditional or lamb chops