irish stew

How To Make irish stew

• 1

  Method: 1. Cut the chops into chunks and trim off excess fat. Set aside.
• 2

  2. Render down the fat on a gentle heat in a heavy pan, discarding the pieces.
• 3

  3. If the carrots are young and the onions small, leave them whole. Otherwise, prepare and cut them into chunks.
• 4

  4. Toss the meat in the hot fat until it is slightly browned, then quickly toss the vegetables as well.
• 5

  5. Layer the meat and vegetables in a large oven-proof casserole, carefully seasoning each layer with salt and pepper.
• 6

  6. Deglaze the pan with the stock or water and pour into the casserole
• 7

  7. Peel the potatoes and lay them on top of the casserole so that they will steam while the stew cooks. Season the potatoes.
• 8

  8. Add the sprig of thyme, bring to a boil on top of the stove. Cover and transfer to 375f degree oven, or allow to simmer on top of the stove, until the stew is cooked - about 1 1/2 hours, depending on whether the stew is made with lamb or mutton.
• 9

  9. When the stew is cooked, pour off the cooking liquid, degrease it and reheat in another saucepan. If you wish, you can thicken it slightly by whisking in a little roux into the boiling liquid. Check seasoning and pour back over the stew.
• 10

  10. Bring back up to the boiling point, sprinkle with chopped parsley and chives and serve from the pot. Or, for a really appetizing way to present this dish, brown the top layer of the potatoes under the broiler, sprinkle with the herbs, and then serve.
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