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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This recipe is from Darina Allen and I have included my adaptations as well. It's delicious and hearty. I love Irish Stew and this has become my go-to recipe for it and I waver between Darina's version and my own. Read more . Comfort food at its best. Serve with some warm, buttered Irish Soda Bread and icy Guinness for a delightful meal. Enjoy. Ingredients:
2 to 3 pounds lamb chops, not less than 1-inch thick |
5 medium or 12 baby carrots |
5 medium or 12 baby onions |
8 potatoes (i like to use red potatoes and leave the skins on...if large, cut into chunks.) |
3 to 3 3/4 cups stock (lamb stock 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 (i use 1 tbsp. of fresh tyme or 1 tsp. of dried) |
2 bay leaves (optional - my addition from time to time) |
1 tablespoon plus 1 teaspoon roux (optional - recipe follows) |
garnish |
1 tablespoon plus 1 teaspoon freshly chopped parsley |
1 tablespoon plus 1 teaspoon freshly chopped chives |
roux |
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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