Ballymaloe Irish stew

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 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.

Read more on: stew


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.