County Cork Irish Stew
Submitted by naturalbev
Traditional Irish lamb stew from County Cork with bone-in rib chops, potatoes, cabbage, leeks, and green peas simmered in a herb-scented broth. A one-pot supper ready in about an hour.
YIELD
4 servingsPREP
10 minCOOK
55 minREADY
1 hrsStraight from the heart of County Cork, this is Irish stew done the old way: no shortcuts, no fuss, just honest lamb and vegetables in a pot.
Bone-in lamb rib chops get browned and then simmered with a bouquet garni of parsley, bay leaf, peppercorns, thyme, and rosemary tied up in cheesecloth.
The potatoes do double duty here. Bite-sized rounds hold their shape for the bowl, while the trimmings break down into the broth and thicken it naturally. Clever, that.
Cabbage, leeks, small white onions, celery, and green peas round it out into a proper one-pot meal that warms you from the inside out.
Kitchen Tips
- Rinse the sliced leeks thoroughly in cold water. They trap grit between their layers, and nothing ruins a stew faster than sandy bites.
- Wrap the herbs in cheesecloth so you can fish them out easily before serving. Biting into a bay leaf is nobody’s idea of a good time.
- Don’t skip the potato trimmings trick. Those small chopped bits dissolve into the broth and give it body without needing flour or cornstarch.
- Add the peas last so they stay bright green and slightly firm. Overcooked peas turn to mush and lose their sweetness.
Ingredients
Directions
Season chops with salt and pepper.
Heat oil in saucepan wide enough to hold all chops in a single layer.
Brown on both sides. Spoon off any melted fat and add enough water to cover chops.
Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
Lower heat and simmer.
Meanwhile, peel potatoes and shape into bite sized rounds.
Chop trimmings from potatoes into small pieces.
Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid.
Simmer 20 minutes then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until Potatoes are tender.
Correct seasoning.
Garnish with parsley and serve.
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