IRISH STEW
(STOBHACH GAELACH)
A TRUE IRISH STEW IS JUST ONIONS POTATOES AND KID MEAT
OVER THE YEARS ITS BEEN REFINED TO WHAT WE HAVE TODAY
INGREDIENTS
NOW MEAT WISE I USE LAMB OR VENISON
YOU CAN SUB
PORK OR BEEF ARE MORE READILY AVAILABLE
2 LBS OF MEAT, CUT INTO 1- INCH CUBES
3 LARGE ONIONS PREFER
3 WHOLE CLOVES
1 - 12 OZ IRISH ALE OR STOUT BEER
32 OZ CHICKEN STOCK OR WATER
3 SPRIGS OF THYME
9 MEDIUM RED POTATOES
3 CARROTS CUT INTO BITE SIZE PIECES
1 TABLESPOON ONION POWDER
2 CLOVES OF GARLIC,SLICED - OPTIONAL
SALT AND PEPPER TO TASTE
2 TABLESPOONS OLIVE OIL
1 TABLESPOON BUTTER
DIRECTIONS
PREHEAT OVEN TO 350 F
MELT THE BUTTER IN OLIVE OIL OVER MEDIUM HEAT
IN A LARGE DUTCH OVEN OR HEAVY STOCKPOT
SEASON YOUR MEAT AND COOK IN BATCHES, BROWNING WELL
REMOVE PLACE ON PLATE TO REST
WHEN LAST BATCH IS DONE
ADD MEAT BACK TO STOCKPOT ALONG WITH JUICES ON PLATE
ADD BEER AND STIR WELL
MAKING SURE TO GET ALL THE BROWNING BITS OFF THE BOTTOM OF PAN
ADD STOCK OR WATER
ADD ONE ONION THAT YOU HAVE STUDDED WITH 3 CLOVES
COVER PLACE IN OVEN FOR 2 HOURS
REMOVE CLOVE STUDDED ONION AND DISCARD
QUARTER REMAINING ONIONS AND SLICE THINLY
PEEL AND SHREAD TWO POTATOES
(THIS WILL THICKEN YOUR STOCK)
ADD THYME, ONION POWDER, ONIONS AND SHREDDED PPOTATOES TO THE POT
STIR WELL AND SEASON WITH SALT AND PEPPER TO TASTE
COVER RETURN TO OVEN FOR ONE HOUR
WASH POTATOES AND CARROTS
PEEL 1/2 OF THE POTATOES THE OTHER HALF LEAVE PEEL ON
CUT INTO BITE SIZE PIECES
ADD REMAINING INGREDIENTS
COOK UNTIL POTATOES AND CARROTS ARE FORK TENDER
SERVE IMMEDIATELY PIPING HOT