Another Irish Stew Recipe
Second Generation Irish Broadcaster, Dermot O’Leary, recently beat ‘The F Word‘ chef, Gordon Ramsay, in a ‘taste off’ with his Irish Stew family recipe. Whilst the O’Leary family recipe is perhaps a guarded secret, a simple Irish Stew provides a filling meal that can be reheated easily for families on the go. It’s a filling meal which has been welcomed all over the world.
The are many variations to the Irish Stew recipe, some include Stout, parsnips and whatever the chef has to hand. Here is a simple recipe to get you started before you decide to experiment…
- 1.25-1.5kg (2.2-3lb) Mutton Neck Chops
- 4 medium Onions
- 4 medium Carrots
- 570ml / 1 pint stock or water
- Salt and Pepper
- 4 Potatoes
- 15g / .5 oz Butter
- 1 tbsp Chopped Chives
- 1 tbsp Chopped Parsley
- Cut the excess fat from the chops, shred it and render it down in a heavy flameproof casserole.
- Toss the meat in the fat until coloured.
- Cut the onions and carrots into quarters, add to the meat and turn in the fat also.
- Add the stock and season carefully.
- Simmer gently for approximately two hours, adding the potatoes halfway through.
- When the meat is cooked, pour off the cooking liquid and heat in another saucepan.
- Check / add seasoning.
- Swirl in the butter, chives and parsley and pour back over stew.
You’ll find plenty of stalls at the Crawley Irish Festival that sell food and drink direct from Ireland. Maybe even some Irish Stew sauces – best investigate!