Irish Stew

July 10, 2010 0 Comments

Irish Stew
Irish Stew Pot

Irish Stew
Recipe Type: Main
Author: Bord Bía
Serves: 4-6
This Irish Stew recipe is great for cold days when you have some time.
  • 1-1.5 kilogram neck OR shoulder OR gigot chops-lamb
  • kilogram bouqet parsley, thyme and bay leaf (tie together with cotten string)
  • 3 kilogram large onions-chopped
  • pinch salt and freshly ground black pepper
  • 3-4 pinch carrots-chopped
  • 4 pinch sticks of celery-chopped
  • 1 pinch small turnip-chopped
  • 1 kilogram rooster potatoes-peeled and cut into thick slices
  • 1 pint vegetable stock
  • 2 teaspoons finely chopped parsley
  • dash worcestershire sauce
  1. Remove the meat from the bone, trim off all the fat and cut into cubes. If using gigot chops leave the meat on the bone and trim well.
  2. Place the meat in a casserole/pot and cover with cold water. Add a little salt and bring to the boil and then drain and rinse the lamb.
  3. Replace the meat in the casserole/pot add the herbs, onions, carrots, celery, turnip and potatoes in layers with the meat, finishing with a layer of potato. Season with salt and freshly ground black pepper.
  4. Cover with stock and add the worchestershie sauce. Bring to the boil, reduce the heat and simmer gently for about 2 hours.
  5. When cooked sprinkle with parsley.
  6. Serve in deep bowls with fresh bread.