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Irish Stew

Recipe by Rachel Allen from Rachel's Favourite Food

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There are so many versions of Irish Stew. Some people say you should just have white vegetables in it, some add 1 or 2 tbsp of pot barley in at the start with the stock.

Ingredients

3 tablespoons olive oil or lamb/mutton fat
1½ kg gigot chops . or mutton neck chops
4 carrots cut into quarters
12 baby onions quartered
8 garlic cloves peeled
15 g butter
salt & pepper
600 ml chick stock or lamb
8-12 potato peeled
Thyme or rosemary
1 tablespoon parsley chopped
1 tablespoon chive chopped

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Method

Cut the chops in half, not taking off the bones.
Heat the casserole until very hot, toss the meat in the fat or olive oil until it is nice and brown, take out of the pan and cook the onions and carrots in the hot oil or fat for a couple of minutes, season with salt and pepper while sautéing.
Put the meat and vegetables back in.
Add the stock and season.
Put the potatoes on top and simmer gently either in an oven at 160c or on the hob,until the meat is cooked (1 ½ hours approx)
Pour off the cooking liquid and, degrease, season if it needs it and pour back over the stew, add herbs and serve.

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Notes & Tips

* If the potatoes are quite small,add them in 20-30mins after the stew starts cooking. * To degrease the juices, if you do not have a maisgras, add a couple of ice cubes to the strained liquid - the fat should rise up to the top, spoon it off and discard. * If you like, you could thicken the juices with some roux

Recipe Rating

What do you think?

Marco Fabri October 2010

MY favourtie chef.

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mykitchen September 2010

Yum!

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rachel June 2010

i have the same name rachel and spelt the same

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falcon January 2009

Will try this in my pojtie pot .

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