Traditional Irish Stew
A simple ‘white stew’, the enduring appeal of which is the uncomplicated
taste that allows the flavour of the meat to shine though.
Ingredients
• 900g/2lb stewing lamb (preferably gigot chops)
• 450g/1lb onions, peeled and chopped
• 5 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper
• 900g/2lb potatoes (preferably half waxy
and half floury), peeled
• 375ml/11⁄2 cups water
• Fresh parsley to garnish
• Oven temperature: 150°C/Gas 2
1. Trim (if you wish) excess fat from the outer edges of the gigot chops.
Do not bone or you will lose flavour (the bones will fall away from the meat
when cooked). 2. Place a layer of onion in the bottom of a large, heavy,
ovenproof pot or casserole. 3. Lay meat on top and sprinkle with a generous
amount of parsley and a smaller amount of thyme. Season with salt and black
pepper. 4. Layer the rest of the onions with the potatoes (halved only if large).
5. Season each layer and finish with a layer of herbs. 6. Add half the water,
bring to the boil and cover tightly. Cook gently for 21⁄2–3 hours. You may cook
in the oven or simmer gently on the hob. The finished stew should be moist
but not ‘swimming’ in liquid. Add extra water during cooking if it appears to be
getting too dry. Floury potatoes will partly dissolve into the stew,
thickening it a little; waxy potatoes do not. Serve garnished with lots of
chopped fresh parsley. A side dish of carrots or parsnips are the perfect
accompaniment.
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