Irish Stew Or Stobhach Gaelach |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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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. Ingredients:
2-1/2 pounds boned mutton |
5-6 large potatoes (i like to use russet potatoes or a good earthy potato) |
2-3 large onions |
4 medium carrots |
a handful of fresh parsley, chopped. i use my own measurement. |
2 cups cold water |
note: a bottle of guinness can also be added - it's up to you. |
1 bay leaf |
salt and pepper |
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. |
Directions:
1. Cut the meat and the peeled vegetables into large sized chunks and chop the parsley.
2. Choose a heavy pot/dutch oven with a lid and put the ingredients in.
3. Add cold water and seasonings to taste.
4. 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.
5. Lamb can be substituted for mutton and in which case it requires less cooking time.
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