‘Stobhach Gaelach’ meaning Irish Stew is a traditional Irish folk dish. Like many Irish dishes, the recipe for an Irish Stew lacks consistency and families usually keep to their own method having learnt how to cook Irish Stew from their mother and so forth.

Irish Stew was a popular dish in the 50’s and 60’s as it was delicious, nourishing and filling. It was inexpensive to make, which was important to struggling families with many mouths to feed. Its popularity hasn’t diminished in modern times and Irish stew will always be a traditional favourite in Ireland even with the rise of alternative/adventurous meals.

Preparation time:  10 Minutes

Cooking time:  70 Minutes

Ideal storage: Refrigerator 2 days / Freezer for 2 months

Serving Suggestion: Brown Bread (p276)

Ingredients

1kg lamb or mutton

4 medium carrots

1 bunch de luibheanna

1 pinch salt and pepper

1kg potatoes

2 onions

1 litre chicken stock

1 tbsp. olive oil

Serves Four

Method

  1. On a chopping board, peel the potatoes, carrots and onions, cut the potatoes into quarters, dice the onion and slice the carrots.
  2. On a meat chopping board, dice the lamb into small chunks, around 3cm.
  3. In a frying pan, add the olive oil and bring to a medium heat
  4. Season lamb with salt and pepper, place in a large saucepan, sweat for 2 minutes to seal
  5. Add the stock and bunch de luibheanna
  6. Bring to the boil and then allow simmer gently for 45 minutes. Skim off the foam as it rises (this is very important for the final flavour and appearance of the stew.)
  7. Add the carrots, onions and potatoes and cook for another 20 minutes.
  8. Remove the bunch de luibheanna
  9. Season to taste