Irish stew
From: Grigson
-
Irish stew
- Prep time:
- 50 mins
- Cook time:
- 3 hrs 15 mins
- Serves:
- 6
Lord Thurso simmers up a special treat with his tempting version of a good old-fashioned gutsy Irish stew
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Ingredients
- 2kg mutton, for stewing or lamb (or use chops)
- 1 block dripping, lard or butter as necessary
- 3 Onions, peeled and thickly sliced
- 500g Carrots, cut into thick chunks
- 500g Turnips, peeled and cut into chunks
- 2 Bay leaves
- 2 tsp Worcestershire sauce, (or to taste)
- 1 litre stock, (or water) to cover
- 1 pinch black pepper
- 900g Potatoes, peeled and thickly sliced
- 1 sprig Parsley, chopped, to serve
Method
1. Trim the fat off the meat and reserve.
2. Cut the meat up into large cubes or chops. In a thick-bottomed pan or casserole, render down the fat over a low heat. Discard the solid bits and add extra dripping, lard or butter if necessary. Brown the meat in the fat, and then remove it from the pan. Brown the onions in the same pan.
3. Drain off the excess fat. Return the meat to the pan with the carrots, turnips, bay leaves, Worcestershire sauce, salt, pepper and enough stock or water to cover. Lay the potatoes on top. Simmer for 2-3 hours until the meat is tender and potatoes are soft and melting. Skim off the fat, remove any very large bones and serve scattered with parsley.
Comments & Ratings
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Latest Comment
View all comments (4)I don't think this is Rachel's recipe. Lord John Thorso guested on Grigson (top of page) and this is his recipe. Rachel wouldn't dare! :-)
Bet it's damn good BUT Darina has the real recipe !! Sorry Rach.!!
I totally agree! the simpler the better with long slow cooking. Good lamb shanks give it all the flavour.