Irish stew (Stobhach Gaelach) is a traditional Irish dish made from lamb or mutton, potatoes, onions, and parsley, sometimes it also includes Guinness. It originated in Ireland but appears in cookbooks all over Europe, including in Escoffier's Guide Culinaire. (Mutton is from sheep over two years of age when the meat is not quite as tender as lamb).
Ingredients (makes 4 servings)
2½ lb (1.1kg) boned mutton
4 large potatoes
2 large onions
3 or 4 medium carrots
A sprig of parsley
480ml water (alternatively 240ml water and 240ml Guinness)
salt and pepper to taste (paprika can also be used)
Method
- Cut the meat into good size chunks.
- Peel the vegetables and slice thickly.
- Chop the parsley.
- Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes.
- Pour in the liquid and season to taste.
- Cover and put on a very low heat for about 2½ hours until the meat is tender and the potatoes have thickened the liquid.
(The dish may also be made with lamb, in which case it requires only 1½ hours cooking time.)
Definitions:-
To chop - to cut food into small even-sized pieces using
a knife or food processor.
To peel - to remove the outer layer of a food.
To slice: cut into even-sized thin pieces using a sharp
knife or food processor, eg slice the carrots.
To pour: To transfer a liquid from one container to another.