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Irish stew
Irish stew
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Prep Time:
25 minutes
Cook Time:
240 minutes
Total Time:
265 minutes
Hearty and delicious Irish stew, slow cooked or oven baked.
Ingredients:
  • 1.25kg lamb neck chops, trimmed
  • 125.00 ml plain flour
  • 3 brown onions, chopped
  • 1kg sebago potatoes, peeled, sliced
  • 2 carrots, peeled, thinly sliced into rounds
  • 44.40 gm Tomato Paste
  • 750.00 gm boiling water
  • 3 beef style stock cubes, crumbled
  • 250.00 ml flat-leaf parsley leaves, chopped
  • 62.50 ml mint leaves, chopped, to serve
Instructions:
  • Halve the chops. In a plastic bag, combine flour, salt, and pepper. Add chops to the bag and shake to coat. Place coated chops on a plate. Store remaining seasoned flour for later use.
  • Preheat your oven to 130°C. Layer onions, potatoes, carrots, and chops in an ovenproof dish, starting with half of each ingredient and repeating the layers with the remaining half.
  • Combine the reserved flour, tomato paste, and 2 tablespoons of cold water in a large jug, whisk until smooth. Gradually pour in boiling water while whisking continuously. Mix in stock cubes and parsley until cubes are dissolved.
  • Cover pork chops with the seasoned flour mixture, then cook for 4 hours until the meat is tender and the sauce has thickened. Finish by sprinkling with fresh mint before serving.

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