Ballymaloe Irish Stew Recipe

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Ballymaloe Irish Stew
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Ingredients
14
Count
Nutrition
1494
Calories
Total time
120
Minutes
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Ingredients:

  • 5 medium or 12 baby carrots
  • 5 medium or 12 baby onions
  • 3 to 3 3/4 cups stock (lamb if possible) or water (note: sometimes i sub 1.5 bottles of guinness draught and 1 can of low-sodium beef broth. feel free to drink the remaining half bottle of guinness - ha!)
  • 1 sprig fresh thyme
  • 2 bay leaves (optional - my addition from time to time)
  • 1 tbsp plus 1 tsp roux (optional - recipe follows)
  • garnish
  • 1 tbsp plus 1 tsp freshly chopped parsley
  • 1 tbsp plus 1 tsp freshly chopped chives
  • 1 stick butter
  • scant 1 cup flour

Directions:

  1. Preheat the oven to 350 degrees (if finishing in the oven - see below).
  2. Cut the chops in 1/2 and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered-down pieces).
  3. Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot).
  4. Cut the carrots into large chunks, or if they are young leave them whole. If the onions are large, cut them small, if they are small they are best left whole.
  5. Toss the meat in the hot fat in a saucepan until it is slightly brown.
  6. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat.
  7. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt.
  8. Deglaze the pan with lamb stock and pour it into the casserole.
  9. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes.
  10. Add a sprig of thyme, bring to a boil on top of the stove, cover and transfer to a moderate oven (350 F) or allow to simmer on top of the stove until the stew is cooked, 1 to 1 1/2 hours.
  11. When the stew is cooked, pour off the cooking liquid, degrease and reheat in another saucepan. Slightly thicken it with a little roux if you like.
  12. Check seasoning, then add chopped parsley and chives and pour it back over the stew.
  13. Place over medium heat and bring it back up to boiling point and serve from the pot or in a large pottery dish.
  14. ****
  15. For the roux:
  16. Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required.
  17. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred.
  18. It will keep 2 weeks in the refrigerator.
  19. Makes 4-6 servings of stew.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1494.42 Kcal (6257 kJ)
Calories from fat 920.18 Kcal
% Daily Value*
Total Fat 102.24g 157%
Cholesterol 309.03mg 103%
Sodium 808.1mg 34%
Potassium 2293.38mg 49%
Total Carbs 69.98g 23%
Sugars 18.8g 75%
Dietary Fiber 11.12g 44%
Protein 69.37g 139%
Vitamin C 17.2mg 29%
Vitamin A 3mg 100%
Iron 9.7mg 54%
Calcium 195.6mg 20%
Amount Per 100 g
Calories 148.11 Kcal (620 kJ)
Calories from fat 91.2 Kcal
% Daily Value*
Total Fat 10.13g 157%
Cholesterol 30.63mg 103%
Sodium 80.09mg 34%
Potassium 227.3mg 49%
Total Carbs 6.94g 23%
Sugars 1.86g 75%
Dietary Fiber 1.1g 44%
Protein 6.87g 139%
Vitamin C 1.7mg 29%
Vitamin A 0.3mg 100%
Iron 1mg 54%
Calcium 19.4mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.6
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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