Stobhach Gaelach (Irish Stew)

I hope you like this recipe for “Stobhach Gaelach” which I admit has a 21st century twist to it, making it a richer version than the traditional one. Irish stew was originally made with the cheapest and most available ingredients. These would have been lamb or mutton, potatoes, onions, and parsley. Root vegetables added flavour and acted as a stock thickener. So, when available, parsnips, carrots, and barley were added. Later, this stew made its way across the Atlantic it had to evolve to include local produce. The lamb was replaced with beef and the stew become a thicker more wholesome meal. Irish stout started to creep into the mixture and this made the rich version that I have included this month. It really is truly delicious.

Ingredients - serves 4

2lb (900g) stewing lamb 1 heaped tablespoon flour
3 tablespoons vegetable oil Salt and pepper
2 large onions, chopped 1 pint (600ml) Irish stout
6 carrots, chopped ¼ pint (150ml) beef stock
1 floury potato, chopped 2 bay leaves
1 tablespoon black treacle  


  1. Chop the lamb into 1½” (4cm) pieces.
  2. Heat the oil in an oven-proof casserole and brown the meat in batches and put to one side.
  3. Brown the chopped onion and carrots then add the flour and salt and pepper and cook for 1 minute.
  4. Add the stout, beef stock, bay leaves and black treacle and bring to the boil stirring continuously.
  5. Return the meat to the casserole, cover and cook in a pre-heated oven at 170ºC/325ºF/Gas Mark 3 for two hours. Stir after one hour.

My Official Taster recommends that this is served with mashed or baked potatoes.


cubed lamb
Cut Stewing Lamb into cubes