Irish stew

Irish stew

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Authentic Irish stew uses 1 kg potatoes and 250 g onions to each 500 g quantity of meat, but the gravy may need to be slightly thickened before serving. It was originally made with either mutton or kid.

Ingredients

Quantity Ingredient
1kg lamb neck chops
2kg potatoes, peeled
500g onions, thickly sliced
freshly ground black pepper
500ml water
1 bouquet garni
2 bay leaves
salt

Method

  1. Trim excess fat from chops. Slice a few of the potatoes and halve the rest. Put sliced potatoes into a deep saucepan, then add meat, then halved potatoes and then all the other ingredients. Cover tightly and simmer gently for 2–2½ hours.
  2. Shake pan from time to time to prevent stew sticking. This stew should not be thin. It should be thick, well seasoned and creamy. Remove bouquet garni and bay leaves before serving.
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