CLASSIC IRISH STEW
Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...
Provided by Good Food team
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 15
Steps:
- Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
- Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
- Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
- Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
- Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
- Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.09 milligram of sodium
IRISH STEW
Steps:
- In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
- Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
- Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
- Melt butter in a small saucepan. Add parsley, chives and thyme.
MODERN IRISH STEW
Make and share this Modern Irish Stew recipe from Food.com.
Provided by Young cook ellie
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C, 350°F, Gas 4. Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers.
- Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil.
- Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.
- Garnish with the freshly chopped herbs and serve with Savoy cabbage, if wished.
Nutrition Facts : Calories 766.1, Fat 50.9, SaturatedFat 22.4, Cholesterol 140.6, Sodium 153.1, Carbohydrate 40.9, Fiber 5.5, Sugar 8.8, Protein 35.3
MODERN IRISH STEW
Make and share this Modern Irish Stew recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers.
- Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil.
- Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.
- Garnish with the freshly chopped herbs and serve with green vegetables, if wished.
Nutrition Facts : Calories 726.5, Fat 50.9, SaturatedFat 22.4, Cholesterol 140.6, Sodium 148.7, Carbohydrate 31.1, Fiber 3.8, Sugar 6.4, Protein 34.4
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