Traditional Irish Stew: Difference between revisions
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[[Image:Irish Stew, ready for the oven.jpg|thumb|300px|right|Irish Stew, ready for the oven]] | [[Image:Irish Stew, ready for the oven.jpg|thumb|300px|right|Irish Stew, ready for the oven]] | ||
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====For cooking in the oven==== | ====For cooking in the oven==== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Place the [[Casserole|casserole]] into the pre-heated [[Oven|oven]] and cook for | | 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. | | 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. | ||
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* Adapted from a recipe in '''The Constance Spry Cookery Book''' (1956) by Constance Spry and [[Rosemary]] Hume | * Adapted from a recipe in '''The Constance Spry Cookery Book''' (1956) by Constance Spry and [[Rosemary]] Hume | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Irish recipes]] | [[Category:Irish recipes]] | ||
Revision as of 18:24, 22 August 2016
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 15th August 2016 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg scrag end of lamb or mutton, cut into cutlets and fat trimmed
- 1.8 kg potatoes, peeled and cut in half or quarters, depending on size
- 500 g brown onions, thickly sliced
- Seasoning
- 570 ml meat stock (hot stock if cooking in the oven)
- A sprig of rosemary
- A few sprigs of thyme
- 2 bay leaves
Mise en place
- If cooking in the oven, pre-heat to 150°C (fan 130°C) / 300° F / Gas 2
Method
- 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.
- Add the remaining ingredients.
- Firstly cover the pan with some greased tin foil, and put the lid on.
For cooking on the hob
- 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
- Place the casserole into the pre-heated oven and cook for 3 hours (possibly a bit less for fan).
- 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