Irish Stew or Stobhach Gaelach
From lor 16 years ago
- 180 minutes to make
- Serves 6
When this stew is made the traditional "Irish" way, the results are a thick, stick-to-your-ribs "stew." My grandmother and greatgrandmother's family were a part of the "Irish Potato Famine" beginning in the 1840's. Read more The potato famine was a tremendous blow to the Irish people. See less
Ingredients
- 2-1/2 pounds boned mutton shopping list
- 5-6 large potatoes (I like to use russet potatoes or a good earthy potato) shopping list
- 2-3 large onions shopping list
- 4 medium carrots shopping list
- a handful of fresh parsley, chopped. I use my own measurement. shopping list
- 2 cups cold water shopping list
- Note: a bottle of Guinness can also be added - it's up to you. shopping list
- 1 Bay leaf shopping list
- salt and pepper shopping list
- NOTE: potatoes have a tendency to cook quicker than the other ingredients. Therefore, the potatoes are often boiled separately and added to the stewpot just before serving. I prefer to add the potatoes half way into the cooking process. shopping list
How to make it
- Cut the meat and the peeled vegetables into large sized chunks and chop the parsley.
- Choose a heavy pot/dutch oven with a lid and put the ingredients in.
- Add cold water and seasonings to taste.
- Cover and put on a low heat setting for at least 3-1/2 to 4 hours until the meat is tender and the potatoes have thickened the liquid.
- Lamb can be substituted for mutton and in which case it requires less cooking time.
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The Rating
Reviewed by 2 people-
Wonderful family recipe. I love stories with the recipes.
organicmama
in loved it
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