A hearty, traditional slow-cooked stew featuring lamb (or beef), potatoes, onions, and carrots in a simple broth.

Irish Stew (Stobhach Gaelach)

Recipe & Instructions (US Units)

Ingredients:

• 2 lbs lamb shoulder or neck, cut into 1-inch cubes (or beef chuck for 'Stew')
• 2 tablespoons vegetable oil or lard
• 2 large onions, thickly sliced
• 4 large carrots, peeled and thickly sliced
• 4 large potatoes (like Russets), peeled and cut into large chunks
• 4 cups beef or lamb broth (low sodium preferred)
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Pat the meat dry and season with salt and pepper.
2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Brown the meat in batches, ensuring not to overcrowd the pot. Remove meat and set aside.
4. Add the onions and carrots to the pot. Cook, stirring occasionally, until onions soften (about 5-7 minutes).
5. Return the meat to the pot. Add the potatoes, broth, thyme, and bay leaves.
6. Bring the stew to a simmer, then reduce heat to low, cover, and cook gently for 1.5 - 2 hours, or until the meat is very tender. Stir occasionally, adding more broth if it becomes too thick.
7. Remove the bay leaves before serving.
8. Taste and adjust seasoning with salt and pepper.
9. Ladle into bowls and garnish with fresh parsley.

What makes it special?*

Irish Stew is the quintessential Irish comfort food. Traditionally made with mutton (older sheep), potatoes, onions, and parsley, modern versions often use lamb or beef and include carrots and other root vegetables. Its beauty lies in its simplicity – hearty chunks of meat and vegetables slow-cooked until tender in a flavorful broth. It's warming, filling, and represents traditional Irish home cooking.