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{{#seo:
|title=Traditional Irish Stew recipe
|titlemode=replace
|keywords=#potatoes #casserole #traditionalirishstew #barley #tinfoil #saucepan #sprigofrosemary #rest #hob #onion #stock
|hashtagrev=032020
|description=This recipe for Irish irish stew (Stobhach Gaelach) is from the 1950s and is about as traditional as I can find. Just meat, potatoes and onion - no..
}}

This recipe for [[Irish stew|irish stew]] (Stobhach Gaelach) is from the 1950s and is about as traditional as I can find. Just [[Meat|meat]], [[Potatoes|potatoes]] and [[Onion|onion]] - no [[Barley|barley]] or other veg. You can cook this either on the [[Hob|hob]] or in the [[Oven|oven]].
{{recipesummary
|DatePublished=15th August 2016
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 2 hours, 50 minutes
|PrepTime = 20 minutes
|CookTime = 2 hours, 30 minutes
|TotalCalories = 4755
|PortionCalories = 1188
|Image = [[Image:Traditional Irish Stew recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Properly authentic.''

5/5 

As always, your recipes Julia, are full researched, realistic and delicious!

 [[User:PSmith|Paul R Smith]] 
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[[Image:Irish Stew, ready for the oven.jpg|thumb|300px|right|Irish Stew, ready for the oven]]
{{RecipeIngredients

| 1 kg [[Lamb - suitable cooking methods|scrag end of lamb]] or [[Mutton|mutton]], cut into cutlets and [[Fat|fat]] trimmed
| 1.8 kg [[Potatoes|potatoes]], peeled and cut in half or quarters, depending on size
| 500 g [[Brown|brown]] [[Onions|onions]], thickly sliced
| Seasoning
| 570 ml [[Meat stock|meat stock]] (hot [[Stock|stock]] if cooking in the [[Oven|oven]])
| A [[Sprig of rosemary|sprig of rosemary]]
| A few sprigs of [[Thyme|thyme]]
| 2 [[Bay leaves|bay leaves]]
}}
===[[Mise en place]]===

* If cooking in the [[Oven|oven]], pre-heat to 150°C (fan 130°C) / 300° F / Gas 2

===Method===
{{RecipeMethod

| Take a deep [[Saucepan|saucepan]] or [[Casserole|casserole]], depending on how you want to cook it and add a layer of half the [[Potatoes|potatoes]], then the [[Meat|meat]], and then the [[Rest|rest]] of the potatoes, seasoning well between layers.
| Add the remaining ingredients.
| Firstly cover the pan with some greased [[Tin foil|tin foil]], and put the lid on.
}}
====For cooking on the hob====
{{RecipeMethod
| Bring to a gentle [[Boil|boil]], reduce the heat and [[Simmer|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====
{{RecipeMethod
| Place the [[Casserole|casserole]] into the pre-heated [[Oven|oven]] and cook for 3 hours (possibly a bit less for fan).
| In either case, the [[Stew|stew]] should not be too liquidy - it is not [[Soup|soup]] - and the [[Potatoes|potatoes]] will [[Help|help]] to thicken it up.
}}
===Serving suggestions===
Serve with [[Soda bread|soda bread]] or other rustic [[Bread|bread]]
===Recipe source===

* Adapted from a recipe in '''The Constance Spry Cookery Book''' (1956) by Constance Spry and [[Rosemary]] Hume

[[Category:Recipes]]
{{RecipeLine}}
[[Category:Irish recipes]]
[[Category:Main courses]]
[[Category:Lamb recipes]]
[[Category:Mutton recipes]]
[[Category:Potato recipes]]
[[Category:Stews and casseroles]]
[[Category:Stewed, braised or pot roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/potatoes|#potatoes]] [[Special:Search/casserole|#casserole]] [[Special:Search/traditionalirishstew|#traditionalirishstew]] [[Special:Search/barley|#barley]] [[Special:Search/tinfoil|#tinfoil]] [[Special:Search/saucepan|#saucepan]] [[Special:Search/sprigofrosemary|#sprigofrosemary]] [[Special:Search/rest|#rest]] [[Special:Search/hob|#hob]] [[Special:Search/onion|#onion]] [[Special:Search/stock|#stock]]
</code>

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