Serves 6
120 min
Rachel Allen's Irish Stew
Recipe GLPRefb70024e93f83
A hearty, traditional Irish stew made with lamb or mutton chops seared and slow-cooked with potatoes, carrots, and onions in a savory broth, finished with fresh herbs. This rustic one-pot dish is comfort food at its finest, with tender meat and vegetables that have absorbed all the rich flavors.
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Ingredients
3 1/3 pounds lamb or mutton chops from the neck or shoulder, cut about 3/4 inch thick, still on the bone
3 tablespoons extra virgin olive oil
3 carrots, cut into thick diagonal slices, or 12 baby carrots, scrubbed and left whole
12 baby onions, or 3 to 4 medium onions, cut into quarters through the root
Salt and freshly ground black pepper to taste
1 2/3 cups lamb stock, chicken stock, or water
8 to 12 potatoes, peeled and halved if very large
1 sprig fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon snipped fresh chives
Directions
Pat the lamb chops dry with paper towels. Season generously on both sides with salt and black pepper.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the lamb chops for 2 to 3 minutes per side until deeply browned. Transfer to a plate.
Reduce heat to medium. Add the carrots and onions to the pot and cook, stirring occasionally, for 5 to 7 minutes until they begin to soften and pick up some color.
Return the seared lamb chops to the pot. Pour in the stock or water, then add the thyme sprig. Bring to a simmer, then reduce heat to low. Cover and cook gently for 40 to 50 minutes.
Add the potatoes and stir well to combine. Return to a gentle simmer, cover, and continue cooking for another 35 to 45 minutes until the potatoes are completely tender and the meat is fork-tender.
Taste and adjust seasoning with salt and pepper as needed. Remove the thyme sprig. Stir in the fresh parsley and chives just before serving.
