Tell-a-FriendIrish Stew

Posted in Lamb and Mutton Recipes  
Irish Stew 

Irish stew is loved well beyond Ireland. It’s any variety of meat-and-root vegetables stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Serve this one-pot wonder with crusty white bread or Irish soda bread to mop up the juices.

Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
  • 2 large onions, thickly sliced

  • 6 large potatoes, peeled

  • 1 kg lamb neck chops, trimmed of excess fat

  • 3 carrots, peeled and cut into chunks

  • 1 small swede, peeled and cut into chunks

  • ½ bunch fresh thyme OR 30 ml chopped fresh parsley, plus extra, to serve

  • 500 ml hot beef stock

Method
  1. Preheat the oven to 160°C

  2. Spread the onions in a large baking or casserole dish

  3. Slice four of the potatoes and cut the others into large chunks

  4. Place half the sliced potatoes over the onions, then all the lamb chops

  5. Add the carrots, swedes and chopped potatoes

  6. Season well with salt and freshly ground black pepper and add the thyme OR parsley.

  7. Top with the remaining sliced potatoes, then gently pour the stock over — it should cover the vegetables by about 3 cm, so add a little more if needed

  8. Cover the dish with a sheet of foil, then the lid (or another sheet of foil if it doesn't have one)

  9. Bake for 2 hours, or until the lamb is very tender

  10. Carefully lift the lid and foil from time to time during cooking to check the liquid hasn't evaporated and the onions are not catching on the bottom of the dish and adding just a little stock or water if needed

  11. Serve sprinkled with fresh thyme or parsley.

Category: Entrée

Cuisine: Irish

Sub-Category: Lamb

Total Views: 511

Word Count: 522

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