Real Recipes From Real Home Cooks ®

irish stew

(2 ratings)
Recipe by
Beth Goike
Elmont, NY

My friends and family have tried this recipe and love it!

(2 ratings)

Ingredients For irish stew

  • 3 lbs lamb chops
  • 12 baby or 5 medium carrots
  • 2 1/2 cups stock (lamb if possible) or water
  • i package frozen baby peas, defrosted
  • 8 to 10 potatoes
  • sprig of thyme
  • salt and freshly ground pepper to taste
  • chopped parsley and chives for garnish.

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.

Categories & Tags for Irish Stew: