Irish stew

Irish stew

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Authentic Irish stew has 1 kg potatoes and 250 g onions to each 500 g meat. Equal quantities of meat and potatoes can be used, but the gravy may need to be slightly thickened before serving.

Ingredients

Quantity Ingredient
1kg lamb neck chops
2kg potatoes, peeled
500g onions, thickly sliced
2 cups water
a bunch herbs such as parsley and thyme
2 bay leaves
salt and freshly ground pepper

Method

  1. Trim excess fat from the chops. Slice a few of the potatoes and halve the rest. In a deep saucepan, layer the sliced potatoes, then the meat, then the halved potatoes with the other ingredients. Cover tightly and simmer gently for 1 1/2 –2 hours. This stew should be thick, well seasoned and creamy.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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