Stobhach Gaedhealach (Irish Stew)
A hearty and simple Irish stew made with mutton, bacon, onions, and potatoes, simmered to perfection.
2h4Servings
Nutrition
580kcal
21gProtein
86gCarbs
18gFat
Ingredients
Mutton or Lamb
0.23 kg
Irish Bacon
0.11 lb
Onions
2 pieces
Potatoes
12 pieces
Water
0.3 l
Salt
To taste
to taste
Black Pepper
To taste
to taste
Equipment
Dutch Oven
Instructions
1Prepare the Ingredients
30m
30mCut the Meat
Cut the mutton or lamb into neat pieces.
Prepare Potatoes
Clean, peel, and wash the potatoes. Cut them into bite-sized pieces.
Prepare Onions
Peel and cut the onions.
Prepare Bacon
Cut the bacon into pieces.
2Layer the Stew
5m
5mLayer Potatoes
Put a layer of potatoes in the bottom of a large stew pot or Dutch oven.
Layer Meat and Bacon
Add a layer of mutton/lamb and bacon on top of the potatoes.
Layer Onions and Seasoning
Add a layer of onions, salt, and pepper.
Repeat Layers
Continue layering potatoes, meat, bacon, and onions until the pot is full, ending with a layer of potatoes on top.
3Simmer the Stew
1h 30m
1h 30mAdd Water and Heat
Pour in the water and turn on the fire. Bring to a boil.
Simmer
Once boiling, pull the pot to the side of the heat and let it simmer for an hour and a half (90 minutes).
Check Doneness
The stew is ready when the meat is tender and the potatoes are cooked through.
4Serve
5m
5mPlate the Stew
Take the stew up; put the meat in the middle, the potatoes around it, and the rendered bacon fat (grease) down on it.
Serve Hot
Serve the Irish stew hot, ideally with crusty bread.
Tips
The original recipe uses 12 potatoes for 1/2 lb of meat, which is a very high potato-to-meat ratio. Feel free to adjust this based on your preference.
Ensure the stew simmers gently; a rolling boil can break down the potatoes too much.
The stew can be made ahead and reheats well, making it a great option for meal prep.