Ballymaloe Irish stew

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 13
Servings 4


  • 45
    unsalted butter or mutton or lamb fat, melted (optional)
  • 1
    mutton knuckles or neck chops, or shoulder lamb chops, bone in
  • 4
    carrots, quartered
  • 4
    onions, quartered
  • salt and milled black pepper to taste
  • 5
    medium potatoes, peeled
  • 15
  • 15
    chopped fresh parsley leaves
  • 15
    snipped fresh chives (optional)
  • 1
    mutton or lamb bones
  • sprigs of fresh herbs such as thyme and marjoram
  • peelings from carrots and trimmings from any other vegetable, such as onion tops


STOCK: Place bones, herbs, vegetable peelings and trimmings in a saucepan and add enough cold water to cover by 5 cm. Bring to boil, reduce heat and simmer, partially covered, for about 2 hours. Strain and skim off fat. Reserve 625 ml (2 1/2 cups) stock. Chop mutton or lamb fat into small pieces, if using, and fry over moderately low heat in a heavy-based frying pan until fat renders. Reserve 45 ml (3 tbsp) of rendered fat (dripping), pour into a heavy-based saucepan and brown chops on both sides, in batches. Add carrots, onions, salt, pepper and 600 ml (2 3/5 cups) reserved stock. Place potatoes on top. Simmer stew gently, covered, for 1 1/2-2 hours, or until meat is tender. Transfer meat and vegetables to individual bowls with a slotted spoon. Skim fat from stock. Taste and adjust seasoning. Swirl in butter, parsley and chives and ladle sauce over meat and vegetables.

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