Irish Stew (Stobhach Gaelach)

Irish Stew (Stobhach Gaelach)

Tender lamb and potatoes simmer slowly into a thick, savory one-pot stew.

Total 2 hr 55 min Makes 6 servings Calories 520/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Red meat

This traditional Irish stew layers lamb shoulder, potatoes, carrots, and onions in a slow simmer until the meat turns fork-tender and the broth thickens naturally from the starch of the potatoes. It's a rustic, cold-weather dish rooted in Irish farmhouse cooking, well suited to a hearty dinner with soda bread on the side.

Ingredients

  • 2 1/2 pounds lamb shoulder, trimmed and cut into 1 1/2-inch chunks
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 large yellow onions, sliced
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and cut into thick rounds
  • 2 stalks celery, sliced
  • 2 pounds russet potatoes, peeled and cut into large chunks
  • 3 cups lamb or beef stock
  • 1 cup Guinness or other stout beer
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Method

  1. Pat the lamb chunks dry and toss them with the flour, salt, and pepper until evenly coated.

  2. Heat the oil in a 6-quart pot or Dutch oven over medium-high heat. Brown the lamb in batches, about 3 minutes per side, until deeply colored, then transfer to a plate.

  3. Add the onions to the pot and cook over medium heat, stirring occasionally, until softened and golden, about 6 minutes.

  4. Stir in the garlic and cook until fragrant, about 1 minute.

  5. Return the lamb to the pot and add the carrots, celery, potatoes, stock, stout, bay leaves, and thyme sprigs. Stir to combine.

  6. Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently until the lamb is fork-tender, about 2 hours, stirring occasionally.

  7. Uncover and simmer for an additional 20 minutes to thicken the broth, mashing a few potato chunks against the side of the pot to help thicken.

  8. Remove the bay leaves and thyme stems, taste and adjust seasoning with salt and pepper.

  9. Ladle the stew into bowls and garnish with chopped parsley before serving.

Rate this recipe

★ 4.6 (1)

Comments

    Log in to comment.

    Irish Stew (Stobhach Gaelach)

    This traditional Irish stew layers lamb shoulder, potatoes, carrots, and onions in a slow simmer until the meat turns fork-tender and the broth thickens naturally from the starch of the potatoes. It's a rustic, cold-weather dish rooted in Irish farmhouse cooking, well suited to a hearty dinner with soda bread on the side.

    2 hr 55 min 6 servings 520 cal

    Ingredients

    • 2 1/2 pounds lamb shoulder, trimmed and cut into 1 1/2-inch chunks
    • 2 tablespoons all-purpose flour
    • 2 tablespoons vegetable oil
    • 2 large yellow onions, sliced
    • 3 cloves garlic, minced
    • 4 large carrots, peeled and cut into thick rounds
    • 2 stalks celery, sliced
    • 2 pounds russet potatoes, peeled and cut into large chunks
    • 3 cups lamb or beef stock
    • 1 cup Guinness or other stout beer
    • 2 bay leaves
    • 3 sprigs fresh thyme
    • 2 tablespoons fresh parsley, chopped, for garnish
    • 1 teaspoon salt, or to taste
    • 1/2 teaspoon black pepper, or to taste

    Method

    1. 1

      Pat the lamb chunks dry and toss them with the flour, salt, and pepper until evenly coated.

    2. 2

      Heat the oil in a 6-quart pot or Dutch oven over medium-high heat. Brown the lamb in batches, about 3 minutes per side, until deeply colored, then transfer to a plate.

    3. 3

      Add the onions to the pot and cook over medium heat, stirring occasionally, until softened and golden, about 6 minutes.

    4. 4

      Stir in the garlic and cook until fragrant, about 1 minute.

    5. 5

      Return the lamb to the pot and add the carrots, celery, potatoes, stock, stout, bay leaves, and thyme sprigs. Stir to combine.

    6. 6

      Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently until the lamb is fork-tender, about 2 hours, stirring occasionally.

    7. 7

      Uncover and simmer for an additional 20 minutes to thicken the broth, mashing a few potato chunks against the side of the pot to help thicken.

    8. 8

      Remove the bay leaves and thyme stems, taste and adjust seasoning with salt and pepper.

    9. 9

      Ladle the stew into bowls and garnish with chopped parsley before serving.