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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Irish stew

Irish Stew
Such a great dish and so tasty.
You could make double quantities and then freeze some in portions for later.
Keep the veggies chunky for ease and time and also authenticity.
You can cut down on the stock and add a can of Guinness or just have the drink alongside the stew.

Ingredients – serves 4
1.5kg mutton neck chops
4 medium onions, peeled and quartered
4 medium carrots, peeled and chunked
2 medium parsnips, peeled and chunked
1 tbsp pearl barley, optional
550ml beef stock or water
Salt and freshly ground black pepper
8 new potatoes, peeled so just washed well
Salt and freshly ground black pepper
1 teasp fresh thyme
1 tbsp chopped parsley.

Method
Preheat the oven to 180C/350F/gas 4.
Heat a large casserole dish and fry the lamb chops to release some fat and also to brown the meat. Add the onions, carrots, parsnips and pearl barley and gently fry for about three minutes. Add the stock and season with the salt, pepper and the fresh thyme. Cover and cook in the oven for one hour and then add the potatoes and stir gently.
Cook for a further one hour. Stir in the fresh chopped parsley and serve hot.

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