Traditional Irish Stew

Name: Traditional Irish Stew
Prep time: 20 min
Cook time: 2 h
Yield: 4
Cuisine: Irish
Ingredients: Oil: 2 tablespoons; Lamb chops or mutton: 450 g, cut into large cubes; Potatoes: 900 g; Carrots: 150 g, cut into large pieces; Onions: 230 g, chopped into large pieces; Leeks: 100 g, chopped; Flour: 2 tablespoons; Beef stock: 750 ml; Cabbage leaves: 3, finely chopped (optional); Salt; Pepper

Cuisine:

Irish

2 hours and 20 minutes
Serves 4
Medium

Ingredients

2 tablespoons Oil
450 g, cut into large cubes Lamb chops or mutton
900 g Potatoes
150 g, cut into large pieces Carrots
230 g, chopped into large pieces Onions
100 g, chopped Leeks
2 tablespoons Flour
750 ml Beef stock
3, finely chopped (optional) Cabbage leaves
Salt
Pepper

Directions

Irish stew, known as “ballymaloe” or “stobhach gaelach” in Gaelic, traditionally contains pieces of lamb or mutton (less tender meat from sheep older than two years), potatoes, onions, and parsley. Often, neck bones, shanks, and similar cuts were the only base for this dish. However, these potential scraps could produce enough flavor after two to three hours of simmering over an open flame to satisfy a hearty bowl of stew.

1. Sear Part of the Meat
In a large pan, heat half the oil over high heat until it is very hot but not smoking. Add half of the meat, cut into larger cubes, and sear on all sides in the hot oil. Then remove the meat from the pan and transfer it to a casserole dish.

2. Layer with Vegetables
In the casserole dish, layer half of the potatoes, half of the carrots, half of the onions, and half of the leeks over the seared meat.

3. Sear the Remaining Meat
Add the remaining oil to the pan and sear the rest of the meat just like the first batch. Then remove the meat from the pan and place it in the casserole dish on top of the vegetables.

Cover with the remaining potatoes, onions, leeks, and carrots.

4. Sear the Flour
In the still hot pan, add the flour and stir well to absorb all the fat and juices. Cook while stirring over low heat for 3 minutes.

5. Add the Broth
Gradually pour the broth into the pan, stirring until you get a thick, lump-free sauce. Do not pour in all the broth at once; just add enough to achieve a thick sauce without lumps.

Then pour this sauce over the meat and vegetables in the casserole dish.

6. Place in the Oven
Add the remaining broth to the casserole dish. Cover the dish with a lid or tightly with aluminum foil. Bake for 1 hour in an oven preheated to 180 degrees Celsius.

7. Add the Cabbage
Add the cabbage (if using), return the lid, and cook for another hour. Occasionally check if there is enough liquid, and if necessary, add boiling water to the stew. The meat and vegetables should always be covered with liquid. If the stew ends up too runny, you can simmer it a bit longer uncovered.

8. Serve
Season with salt and pepper to taste. Serve hot and enjoy