Irish Stew
By Groceree
Also known as Stobhach Gaelach
Lamb neck, potatoes, onions and carrots layered in a pot with thyme and simmered for hours in water until the potatoes break down and thicken it. No browning, no flour, no stout — plain and traditional.
Last updated
- Servings
- 6 servings
- Prep
- 20 min
- Cook
- 2 h 30 min
- Total
- 2 h 50 min
Ingredients
- lamb neck chops1.2 kg
floury potatoes600 g- waxy potatoes600 g
onions3
carrots3
fresh thyme6 sprigs
bay leaves2
salt2 tsp
black pepper1 tsp
water1 l
flat-leaf parsley1 handful
Instructions
- 01
Peel the and . Slice the and the thickly, cut the into chunks and the into large chunks. Layer half the in a heavy casserole, then half the , half the and half the , seasoning each layer with and . Repeat with the rest.
- 02
Tuck in the and , and top with the chunks.
- 03
Pour in the to just cover the meat, bring to a simmer, and skim. If you are using the oven, heat it to 150°C now.
- 04
Cover and cook very gently on the hob or in an oven heated to 150°C for 2 to 2½ hours, until the falls from the bone and the have melted into the liquid and thickened it; the waxy ones stay in chunks.
- 05
Remove the stalks and . Scatter the chopped over the stew and serve in deep bowls.
Notes
- Use two kinds of potato — floury to thicken, waxy to stay in chunks.
- Do not brown the meat; the pale, clean flavour is traditional.
- Mutton was the original meat; lamb neck gives the best flavour today.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 36 g
- Carbs
- 36 g
- Fat
- 24 g
Estimated from the ingredients.
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