Traditional Irish Stew

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Traditional Irish Stew
Traditional Irish Stew
Servings:Serves 4
Calories per serving:1188
Ready in:2 hours, 50 minutes
Prep. time:20 minutes
Cook time:2 hours, 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:15th August 2016
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Irish Stew, ready for the oven

This recipe for irish stew (Stobhach Gaelach) is from the 1950s and is about as traditional as I can find. Just meat, potatoes and onion - no barley or other veg. You can cook this either on the hob or in the oven.

Ingredients

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Mise en place

  • If cooking in the oven, pre-heat to 150°C (fan 130°C) / 300° F / Gas 2

Method

  1. Take a deep saucepan or casserole, depending on how you want to cook it and add a layer of half the potatoes, then the meat, and then the rest of the potatoes, seasoning well between layers.
  2. Add the remaining ingredients.
  3. Firstly cover the pan with some greased tin foil, and put the lid on.

For cooking on the hob

  1. Bring to a gentle boil, reduce the heat and simmer gently for 2-2½ hours. As the pan is so tightly covered, you may find a heat diffuser useful. Also you need to shake the pan at times, to prevent sticking.

For cooking in the oven

  1. Place the casserole into the pre-heated oven and cook for 3 hours (possibly a bit less for fan).
  2. In either case, the stew should not be too liquidy - it is not soup - and the potatoes will help to thicken it up.

Serving suggestions

Serve with soda bread or other rustic bread

Recipe source

  • Adapted from a recipe in The Constance Spry Cookery Book (1956) by Constance Spry and Rosemary Hume

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