Irish stew is native to Ireland and considered their national dish. There are numerous variations of the stew. Many households use beef for the protein, as well as potatoes, leeks, or cabbage. But, traditional Irish stew is made with lamb and root vegetables. In the Irish language the stew is called stobhach gaelach. Once a necessity during the early 19th century's economic turmoil, the attainable ingredients allowed impoverished families to survive on the stew. Today it's thought of as a comfort food. With its hearty fixin's, Irish stew is the perfect dish to cook during chilly months. Here is the recipe. Enjoy! Ingredients: ● 3 Tablespoons vegetable oil ● 4 1/2 pounds of lamb shoulder chops, 1” - 1 1/2” thick ● Salt + pepper ● 3 large onions, chopped ● 4 Tablespoons All-purpose flour ● 3 cups water ● 1 teaspoon dried thyme ● 1/2 pound carrots, peeled and sliced into 1/4” pieces ● 1 purple top turnip, peeled, stem end cut off. Cut turnip into 1” cubes ● 1/4 cup fresh minced parsley Recipe & Preparation: 1) In a Dutch oven put 1 Tbsp. vegetable oil. Turn to medium-high heat. Keep an eye on it. If you don't have a Dutch oven, it is worthwhile to purchase one. I love mine and use it a lot for cooking soups, sauces, stews, browning chicken, etc. Here is a good one you'll use for many years: https://amzn.to/4083Ycc 2) Cut lamb shoulder chops into 1 1/2” chunks. Season the meat with salt and pepper. 3) Cook the lamb in the Dutch oven in 2 batches. Cook the first side of meat about 2 minutes, until it begins to brown. Turn the pieces over and cook for about another 5 minutes. 4) After the lamb pieces are cooked, take them out and put
Irish stew is native to Ireland and considered their national dish. There are numerous variations of the stew. Many households use beef for the protein, as well as potatoes, leeks, or cabbage. But, traditional Irish stew is made with lamb and root vegetables. In the Irish language the stew is called stobhach gaelach. Once a
