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.


  • 3 tablespoons Olive Oil or Lamb/mutton fat

  • 1.5 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


  • 1.

    Cut the chops in half, not taking off the bones.

  • 2.

    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.

  • 3.

    Put the meat and vegetables back in.

  • 4.

    Add the stock and season.

  • 5.

    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)

  • 6.

    Pour off the cooking liquid and, degrease, season if it needs it and pour back over the stew, add herbs and serve.


* 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

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