Irish Stew (1) [Ballymaloe]
Submitted by notgold
Traditional Irish lamb stew with whole potatoes, carrots, and onions simmers for 2 hours until tender, then gets finished with butter and fresh herbs for rustic comfort.
YIELD
6 servingsPREP
30 minCOOK
READY
This is the stew they serve at Ballymaloe, one of Ireland’s most famous cooking schools.
Lamb neck meat (bones and all) gets browned with carrots and onions, then simmers with whole potatoes on top until everything is fall-apart tender.
The cooking liquid gets degreased and enriched with butter, chives, and parsley before pouring back over for a finish that’s simple but soul-warming.
Kitchen Tips
- Use lamb neck meat for the most authentic flavor; it’s fatty and flavorful
- Don’t remove the bones; they add richness and body to the stew
- Place whole potatoes on top so they steam while the stew simmers
- Degrease the cooking liquid thoroughly for a cleaner, less greasy finish
- Swirl in butter and fresh herbs at the end for silky, bright flavor
Variations
- Use lamb shoulder if neck meat is hard to find
- Add turnips or parsnips along with the carrots
- Stir in a handful of frozen peas at the end for color
Ingredients
Directions
Shred some of the lamb fat and render it down in a heavy casserole.
Peel onions and potatoes, scrape carrots.
Cut the meat into 8 pieces; only the excess fat is cut away.
Bones need not be removed.
Cut the carrots and onions in quarters.
Toss meat in fat until color changes, and repeat with onions and carrots.
Add stock and season carefully.
Put whole potatoes on top.
Simmer gently until the meat is cooked, 2 hours approximately.
Pour off the cooking liquid.
Degrease, and reheat in another saucepan.
Check seasoning.
Then swirl in butter, chives, parsley, and pour back over stew.
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