AI-generated image
Irish stew
Stobhach Gaelach: lamb, potato and onion stew
Irish stew, stobhach Gaelach, is the plain and honest pot of the Irish countryside, still made in farmhouse kitchens from Kerry to Donegal and served in Dublin pubs on St Patrick's Day. Lamb on the bone simmers slowly with onions, carrots and two kinds of potato: waxy ones that hold their shape and floury ones that melt and thicken the broth naturally, so no flour is needed. Thyme and parsley are the only seasoning. Chef's tip: use lamb neck or shoulder on the bone; the bones give body to the broth that lean leg never will.
- Total time
- 145 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the stew
Method
0/5 doneStep 1: Season 2 ⅞ lb lamb neck chops or shoulder on the bone with half the 1 tsp salt and the 1 tsp black pepper. Put it in a large heavy pot and add cold 4 ¼ cups lamb or chicken stock (gluten-free) to just cover. Bring slowly to the boil and skim off the grey foam for 10 minutes.
15 minStep 2: Add 3 onions, 14 oz potatoes for mashing (floury), 6 sprigs fresh thyme and 1 bay leaf. Cover and simmer very gently for 1 hour. The thin potato slices will collapse and thicken the broth.
60 minStep 3: Add 3 carrots and 1 ⅓ lb waxy potatoes, pushing them under the liquid. Simmer covered for 35–40 minutes more until the potatoes are tender and the lamb falls from the bone.
40 minStep 4: Lift out the bones, pull off any meat and return it; discard the bones, thyme stalks and bay. Skim excess fat from the surface. A common mistake is boiling hard; a fast boil toughens the lamb, so keep it at a lazy bubble.
5 minStep 5: Season with the rest of the 1 tsp salt, stir in 1 handful parsley and rest for 10 minutes. Serve in deep bowls. Cool leftovers within 2 hours; reheat until piping hot.
10 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 40 g
- Carbs
- 34 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does irish stew take?
- About 145 minutes in total: 25 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Anhui bamboo shoots with ham
When the spring bamboo shoots push up through the hillsides of Huizhou, farmhouse kitchens braise them with chunks of the region's cured ham. The salty, deep-flavoured ham seasons the broth, and the shoots soak it up while keeping their crunch and gentle sweetness. Serve it as a side dish with rice and other plates, or as a light lunch by itself. Fresh bamboo shoots must be peeled and boiled before use, because raw shoots contain natural toxins; canned shoots are already cooked and only need rinsing. Chef's tip: taste the broth before adding any salt, as the ham often brings all the salt the dish needs.
Peking duck (home style)
Beijing's famous roast duck is a banquet showpiece, carved at the table in restaurants near Qianmen and eaten in thin wheat pancakes with sticks of cucumber, spring onion and a smear of sweet bean sauce. Restaurants use hanging ovens and inflate the skin with air; at home a scald with boiling water, a sweet vinegar glaze and a night uncovered in the fridge get you most of the way there. The prize is the lacquered, glass-crisp skin, with the meat underneath still juicy. Serve it as the centrepiece of a family feast, followed by a simple soup made from the carcass. Chef's tip: dry the duck uncovered on a rack in the fridge for at least 12 hours; a dry skin is the whole secret.
Beef and broccoli stir-fry
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.