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Irish stew recipe
Irish stew recipe
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Famous Irish stew, a hearty classic.
Ingredients:
  • 1.2kg lamb forequarter chops, trimmed
  • 56.88 gm olive oil
  • 1 brown onion, finely chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled, cut into 2cm pieces
  • 800g desiree potatoes, peeled, cut into 3cm pieces
  • 20.40 gm beef style stock powder
  • 24.40 gm worcestershire sauce
  • 32.50 gm cornflour
  • 250.00 ml frozen peas
  • Crusty bread, to serve
Instructions:
  • Combine flour and chops in a large resealable bag. Shake well to coat evenly. Heat 1 tablespoon of oil in a heavy-bottomed saucepan over medium heat.
  • Sauté onion, celery, and carrot until onion is soft, about 5 minutes. Place in a bowl.
  • Turn up the heat to high and add 1 tablespoon of oil to the pan. Cook half of the chops for 2 minutes on each side or until they are nicely browned. Then, transfer them to a plate.
  • Continue the process with the rest of the oil and pork chops. Arrange 4 chops at the bottom of the pan, followed by half of the potatoes and half of the onion mixture. Repeat the layering with the remaining chops, potatoes, and onion mixture. Finish by sprinkling the stock powder over the top.
  • Pour in the rich flavor of Worcestershire sauce and pour in 5 cups of cold water. Bring to a boil, elegantly removing any excess fat with a large metal spoon. Lower the heat, cover, and let it simmer for 2 hours, ensuring to skim off any additional fat, until the lamb is tender and easily falling off the bone.
  • In a jug, mix cornflour and 1/4 cup cold water. Increase heat to medium-high. Stir in peas and cornflour mixture into the stew. Cook for 5 minutes until the gravy boils and thickens. Season with salt and pepper. Serve with crusty bread.

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