Irish Stew

The Irish Stew, called in Irish language Stobhach, is Ireland's national dish.

It is a peasant dish made with the cheapest ingredients people could find; in fact Irishmen raised sheep and root potatoes crop for subsistence.

This dish is made of lamb or mutton, potatoes, onions and parsley. Some cooks added turnips or parsnips, carrot and barley when available.

When made in the traditional manner this dish is thick, hearty and not thin like a soup.

It is traditionally eaten on St Patrick's Day as well as Samhain.


Prep time:20 mins

Cook time: 2 hours, 20 minutes

Serves: 4 portions


Ingredients

  • Vegetable oil : 2 tbsp

  • Lamb cutlets (bone removed) : 800 gr

  • Potatoes : 1 kg

  • Onion : 150 gr

  • Carrots : 170 gr

  • Beef stock : 750 mls

  • Parsley

  • Salt and pepper


Directions

  1. Set oven to 180°C.

  2. Cut lambs cutlets into 5 cm chunks.

  3. Peel and cut into quarters the potatoes.

  4. Chop roughly onion and carrots.

  5. In a large frying pan heat the vegetable oil and add half lambs chunks.

  6. Cook until brown.

  7. Put the lamb in a casserole and cover with a half potatoes, carrots and onions.

  8. Make the same thing with the remaining lamb and vegetables.

  9. Add the stock, cover with a lid and cook in oven.

  10. Check time to time, the meat and vegetable must be covered with liquid, add a little boiling water if necessary.

  11. When cooked season with salt and pepper and sprinkle the chopped parsley over it.