Ballymaloe Irish Stew

Recipe by:

This recipe varies from region to region – in Cork, carrots are a quintessential addition, not so in parts of Ulster. Pearl barley is a favourite addition, originally added to bulk up the stew.

Ballymaloe Irish Stew

You have reached your article limit. Already a subscriber? Sign in

Unlimited access. Half the price.

Annual €120€60

Best value

Monthly €10€5 / month

Benefit image

Ingredients

  • 1.1 – 1.35kg (2 1/2 - 3lbs) lamb chops (gigot from the shoulder of lamb or a combination of gigot and neck chops) not less than 2.5cm (1 inch) thick

  • 8 medium or 12 baby carrots

  • 8 medium or 12 baby onions

  • 8 -12 potatoes, or more if you like

  • salt and freshly ground pepper

  • 850ml – 1 litre (scant 1 1/2 - 1 3/4 pints) stock (lamb stock, chicken stock) or water

  • 1 sprig of thyme

  • 1 tbsp roux, optional (equal quantities of butter and flour cooked for 2 minutes on a low heat, stirring occasionally - it will keep at least a fortnight in a refrigerator)

  • To garnish:

  • 2 tbsp freshly chopped parsley

  • 1 tbsp freshly chopped chives

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.

  2. Cut the chops in half and trim off some of the excess fat. Set aside. Render the lamb fat on a gentle heat in a heavy pan (discard the rendered down pieces).

  3. Trim the root end of the onions.

  4. Peel the onions and scrape or thinly peel the carrots (if they are young you may want to leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are small, leave whole. If the onions are large, cut them into quarters through the root, when small they are best left whole.

  5. Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. Degrease the pan with lamb stock, bring to the boil and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to the boil on top of the stove, cover with a butter wrapper or paper lid and the lid of the saucepan.

  6. Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 - 1 1/2 hours approx., depending on whether the stew is being made with lamb or hogget If using floury potatoes (not waxy) such as Golden Wonder or Kerr’s pinks, do not add them into the stew until after 1 hour of cooking. Sit them on top of the meat and vegetables and continue to cook for 30 minutes more.

  7. When the stew is cooked, remove the sprig of thyme. Pour off the cooking liquid, de-grease and reheat in another saucepan. Thicken slightly by whisking in a little roux. Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or in a large pottery dish sprinkled with herbs.

  8. Variations: Irish Stew with Pearl Barley

  9. Add 1-2 tablespoons pearl barley with the vegetables.

  10. Increase the stock to 1.2 litres (2 pints) as the pearl barley soaks up lots of liquid.

ieFood

Newsletter

Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.