Irish Stew
Recipe GLPR0c2fba21f4a9cf
A hearty, traditional Irish stew made with tender lamb, potatoes, carrots, and onions simmered in a rich homemade lamb stock. This rustic one-pot dish combines floury potatoes for body and waxy potatoes for texture, finished with fresh thyme, chives, and parsley.
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Ingredients
lamb middle neck bones (reserved from filleting)
1 whole large carrot, quartered
1 whole onion, quartered
½ sticks celery stick, quartered
1 whole bay leaf
2 sprigs large sprigs fresh thyme
1 sprig generous sprig fresh parsley
6 whole black peppercorns, lightly crushed
1 tsp salt
3 liters water
950 g lamb, filleted and boned from middle necks (about 950g/2lb 2oz)
650 g floury potatoes such as King Edward
650 g waxy potatoes such as Desirée or Pentland Javelin
1000 g carrots
2 whole onions
½ tsp fresh thyme leaves
chopped fresh chives, for garnish
chopped fresh parsley, for garnish
Directions
Prepare the stock: Place the reserved lamb bones in a large, heavy-bottomed saucepan. Add the quartered carrot, quartered onion, quartered celery, bay leaf, thyme sprigs, parsley sprig, crushed black peppercorns, and salt. Pour in 3 liters of cold water. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 2 hours.
Strain the stock through a fine sieve to remove all bones, vegetables, and herbs. Return the strained stock to the pan and bring to a boil. Reduce the heat and simmer until the stock is reduced to approximately 1.3 liters. (Note: Stock can be prepared a day ahead and refrigerated, or frozen for up to 3 months.)
Prepare the stew ingredients: Cut the filleted lamb meat into large chunks. Peel the floury potatoes and waxy potatoes separately and cut into pieces similar in size to the lamb chunks. Place each potato type in a separate bowl of water to prevent discoloration. Peel the carrots and cut into slightly smaller pieces than the meat. Slice the two onions into thick rings.
Begin the stew: Place the lamb chunks in a large, clean saucepan and pour in the prepared lamb stock. Bring to a boil over medium-high heat. Using a skimming spoon, remove any impurities and foam that rise to the surface. Reduce the heat to low, cover the pan, and simmer gently for 10 minutes.
Add the floury potatoes: Drain the floury potatoes and add them to the saucepan along with the carrot pieces and onion rings. Season generously with salt and pepper to taste. Stir occasionally and simmer for a further 10 minutes.
Final cooking: Drain the waxy potatoes and add them to the stew along with the fresh thyme leaves. Simmer uncovered for 15-20 minutes, until the lamb is tender. Remove from heat and cover the pan without stirring. Let rest for 15 minutes to allow the flavors to settle. Top with chopped fresh chives and parsley before serving. (The stew can be prepared up to 2 days ahead and refrigerated.)
