Irish stew recipe

Irish stew recipe

Irish stew (Irish: stobhach/Stobhach Gaelach) is a Lamb (or Mutton) and root vegetable stew native to Ireland.

As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place.

Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley.It may sometimes also include carrots.

Irish stew is also made with kid goat. Irish Stew is not made with Beef.

Ingredients (serves 4)
  •     Oil, for cooking
  •     150g smoked bacon, I find streaky works best
  •     600g diced lamb shoulder
  •     3 or 4 onions, sliced
  •     3-4 carrots, sliced into halves
  •     2 bay leaves
  •     20-30g fresh thyme
  •     100g pearl barley
  •     700-800ml lamb stock
  •     4-5 potatoes, not too big, cut into chunks
Cooking method (2-3+ hours)
  1.     First heat the oven to 160°c (fan).
  2.     Whilst it’s warming up heat some oil in a frying pan on a medium-high heat. cut the bacon into small strips and cook for 3-5 minutes until slightly crispy. Remove with a slotted spoon and put into a casserole dish.
  3.     Now turn the heat up and add the lamb, cook for about 5 minutes until the outside is nicely browned. Remove from the pan into the casserole dish.
  4.     Now cook the onion and carrots in the same frying pan for another 5 minutes or so and add to the casserole dish.
  5.     Put the pearl barley in the frying pans and add the stock and fresh thyme, as it comes to the boil pour it all in the casserole dish and mix well.
  6.     Place the potato on top of everything and put a lid on or cover with tin foil. Cook for about 2 hours or until the potatoes are nice and soft.
  7.     Serve, eat, enjoy!

The whole dish is a bit on the pricey side coming in at about £7.22

The above recipe will serve 4, making it about £1.80 a portion, it could possibly be stretched to 6 Working out at £1.20 a serving.

The main cost is in the lamb (not cheap!) and shoulder is generally the cheapest cut you’ll find.

You could take the bacon out to save another quid but it’s not quite the same.


Per serving (based on 4 servings)

Post a Comment