Easy Stobhach Gaedhealach (Irish Stew) Recipe
This hearty traditional Irish stew blends tender lamb, smoky bacon, and soft, buttery potatoes into a deeply comforting and rustic dish.
Equipment
- Large pot or 5–6 qt Dutch oven
Ingredients
- 3 pounds floury potatoes, such as russet peeled and chopped
- ½ pound trimmed lamb shank cut into bite-sized pieces
- ¼ pound Irish or Danish bacon (or Canadian bacon) chopped into ½-inch pieces
- 2 large yellow or white onions finely chopped
- 1½ teaspoons sea salt
- 1½ teaspoons black pepper freshly ground
- 10 ounces water
- Additional salt and pepper to taste
Instructions
- Wash and peel the potatoes, then chop them into large, bite-sized chunks.
- Place half of the potatoes in a layer on the bottom of a large pot or Dutch oven. Layer the lamb and bacon on top of the potatoes.
- Add a layer of the chopped onions over the meat. Sprinkle in the salt and pepper. Then add the remaining potatoes as a final top layer.
- Pour 10 ounces of water over the top. If your pot is small, layer ingredients in the same order. Avoid adding more water at this stage.
- Place the pot over high heat and bring to a boil. Once boiling, reduce to medium-low, cover, and simmer for 60 to 90 minutes, or until the potatoes are tender.
- Occasionally check the stew to ensure there’s still water bubbling up between the layers. Add a splash of water only if necessary to prevent sticking or drying out.
- When fully cooked, taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Notes
- This stew is meant to be thick with very little broth—more like a layered casserole than a soup.
- You can stir during cooking, but it’s not required for a good result.
- For a leaner version, use Canadian bacon; for smoky richness, stick with Irish or Danish varieties.
- Serve with crusty bread or soda bread for a classic Irish meal.
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