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Irish stew
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Cozy up with a nourishing Irish stew for winter warmth.
Ingredients:
  • 62.50 ml plain flour
  • 1.2kg lamb neck chops, trimmed
  • 56.88 gm olive oil
  • 1 brown onion, finely chopped
  • 20.00 ml fresh thyme leaves
  • 2 carrots, peeled, sliced
  • 1kg desiree potatoes, peeled, cut into 2cm pieces
  • 1530.00 gm beef stock
  • Fresh thyme leaves, to serve
Instructions:
  • Combine the flour and chops in a resealable bag, then shake until the chops are coated. Heat oil in a saucepan, add onion and thyme, and cook for 3 to 4 minutes until tender. Transfer to a bowl.
  • - Turn the heat to high and pour in 1 tablespoon of oil. - Sear half of the chops for 2 minutes on each side until they are browned. Then, transfer them to a plate. - Repeat the process with the remaining oil and chops. - Layer 4 chops, followed by half of the carrots, potatoes, and onion mixture in the pan. Repeat the layers with the remaining ingredients. - Pour the stock over the layers and bring it to a boil, removing any excess fat as needed. - Lower the heat, cover the pan, and let it simmer for 1 hour and 30 minutes, skimming off fat when necessary. - Uncover the pan and simmer for an additional 30 minutes until the chops are very tender and the sauce has slightly thickened.
  • Sprinkle with freshly ground black pepper and garnish with aromatic thyme sprigs. Enjoy with a side of crusty bread.

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