Traditional Irish Stew
The enduring appeal of this simple “white stew” is the uncomplicated
taste that allows the flavor of the meat to shine though.
Ingredients
• 2 lb. (900 grams) stewing lamb (preferably gigot chops)
• 1 lb. (450 grams) onions, peeled and chopped
• 5 tbsp. fresh parsley, chopped
• 1 tbsp. fresh thyme, chopped
• Salt and freshly ground black pepper
• 2 lb. (900 grams) small potatoes (preferably half waxy
and half floury), peeled
• 1½ cups (375 ml) water
• Fresh parsley to garnish
1. Preheat oven to 300°F (150°C). 2. Trim (if you wish) excess fat from outer
edges of gigot chops. Do not bone or you will lose flavor (the bones will fall
away from the meat when cooked). 3. Place a layer of onion in the bottom of
a large, heavy, ovenproof pot or casserole. 4. Lay meat on top and sprinkle with
a generous amount of parsley and a smaller amount of thyme. Season with
salt and black pepper. 5. Alternate layers of remaining onions and the potatoes
(halved only if large), seasoning each layer and finishing with a layer of herbs.
6. Add half the water, bring to a boil and cover tightly. Cook gently for 2½ to
3 hours, either in the oven or simmering gently on the stovetop. 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. 7. Serve garnished
with lots of chopped fresh parsley. A side dish of carrots or parsnips is the
perfect accompaniment.
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