Irish Stew

Hi everyone,

I absolutely love Irish Stew. So enriching, full of flavour and just what the doctor ordered after a long day working.

This recipe isn't my granny's recipe as that is a sworn family secret but this is the nearest recipe to it. It is from Theodora Fitzgibbon's 'A Taste of Ireland in Food and in Pictures.' An Irish Stew is one of the most traditional recipes made in an Irish household. Left in a stewing pot over several hours is the best way to cook it.

Ingredients:

3Ib Best end of Neck Chops. trimmed of fat, bone and gristle

2Ib Potatoes

1Ib Onions

1tbsp Chopped Parsley & Thyme, mixed

3 Quarters of a Pint of Water (2 Cups Approx.)

Salt & Pepper

First Method:

1. Cut the meat into fairly large pieces and see that the fat, bone etc. is trimmed off.

2. Peel and slice the potatoes and onions.

3. Put a layer of potatoes in a pan, then herbs, then sliced meat and finally onion.

4. Season each layer well and repeat this once more, finishing with a thick layer of potatoes.

5. Pour the liquid over, cover with a sheet of foil, then the lid, and either bake in a slow oven (250 Degrees Fahrenheit, Electric; Gas Regulo 1-2) or simmer very gently on top of the stove, shaking from time to time so that it does not stick, for about 2 hours.

6. Add a very little more liquid if it seems to be getting very dry.

Second Method:

1. Another method is to place the trimmed neck chops around the inside edge of a saucepan, and put the sliced onions and small potatoes with herbs and seasonings in the middle.

2. Add the water, put on the lid and then cook very slowly for about 2 hours until the meat is quite tender.

3. If the meat is so placed, you will have no difficulty in serving.

Both methods don't recommend using carrots, turnips or pearl barley in the recipe. All three items often spoil the true flavour especially pearl barley. However if you feel it is lacking in vegetables for nutritional value, you can boil some carrots and turnips separately and add to the dish when serving (thus not spoiling the flavour and still getting all your nutrients.)

Do have a go and let me know how you get on.

Enjoy,

Lily x