Foods of the World Forum Homepage
Forum Home Forum Home > Europe > The British Isles
  New Posts New Posts RSS Feed - IRISH STEW FOR ANYTIME!
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

IRISH STEW FOR ANYTIME!

 Post Reply Post Reply
Author
Message
English Rose View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 23 April 2018
Location: England
Status: Offline
Points: 83
Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Topic: IRISH STEW FOR ANYTIME!
    Posted: 30 April 2018 at 12:28

Afternoon Everyone.  Just been leafing through my dog-eared Recipe folder (always promising myself will transfer to my laptop, but you know how it is)

Anyhow, who on earth would want to spend precious time transferring paperwork that is almost a ruler size thickness!) Life’s too short.


Anyway, I digress as usual.  I fished out this recipe that you may like to refer back to anytime you fancy making a Traditional Irish Stew for St Patrick’s Day, or any other time of course, which we often do..


We love this dish in our family. The only thing we usually serve with it is warmed french crusty loaf and real Irish butter. Yum.

Confession time though. I NEVER serve this dish up out of the oven, nor do I serve it on the same day I cook it. . It is left to cool completely and put into the fridge until the next day.

to be rewarded with the real flavour of an Irish Stew, it should NEVER be eaten on the day it is made. It deserves time for all those lovely ingredients to marinade together. Well that’s what my Irish mum told me, and my mum was a brilliant cook!


TRADITIONAL IRISH STEW. (serves 4)  Cooking time 2 hours.


Preheat your oven to 350F / 180C / 160C Fan / Gas 4.


WHAT YOU WILL NEED:


2 Tablespoons Vegetable Oil

About 1lb (450g) of Lamb Cutlets with the bone cut out of each one,

2 Tablespoons Plain Flour

2lb (1kg) Potatoes, peeled and quartered

1 Cup (115g) Onions, roughly chopped

1 Cup (100g) Leeks, cleaned and sliced thinly

1 Cup (170g) Carrots, chopped in about 1 inch slices

1.½ Pints (750ml) of a rich dark  Beef stock

3 Cabbage leaves, thinly sliced

Salt and Pepper.


METHOD


Heat half the oil in a Frying Pan. Brown the chops both sides, transfer to a Casserole Dish.  You will probably have to do brown the chops in two batches. Put the first lot of chops that you brown, straight into the bottom of the casserole dish. Follow with the second batch.


Cover the Chops with half of the quartered potatoes, onions, leeks and carrots. (do not put the cabbage leaves in yet).


Add the remaining oil to the frying pan, ensuring you scrape in any residue and juices from the lamb and vegetables..Cook on a gentle heat for about 3 minutes. Now add the stock a ladle at a time until you have a thick, lump-free sauce.(Only ladle in enough to make the sauce thick) dont use any more stock than you need to do that). Pour this sauce over the lamb chops. Only then add the remaining stock to the casserole of lamb and vegetables.


Next, cover the casserole dish with a tight lid. If your casserole dish does not have a lid, take a piece of aluminum foil, larger than the casserole dish, lay over the top of the dish and slowly twist each corner of the foil until a tight lid is made.


(I know you still have the cabbage leaves out, too early yet to add them)


Place the casserole in the preheated oven for 1 Hour. Remove the lid and place the shredded cabbage in now. Now cook for another 1 Hour. Keep checking now and again to ensure the stock isn’t reducing too quickly. If it is, just add some boiling water The Lamb and Vegetables must always be covered with liquid for this dish to be perfect.

If you find at the end of cooking time that the sauce is too runny, just remove the lid and let it cook away for a further 20 minutes until the sauce thickens.


Season with Salt and Pepper and serve piping hot into dishes. The only thing you need to accompany it is lovely crusty bread or rolls to soak up that delicious sauce.


Enjoy!


Live Life every day as though it is your last.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3367
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2018 at 02:43
Sounds wonderful Rose...that is one my to-do list for a cool, rainy day. (I hope that doesn't happen until at least October!)
Go ahead...play with your food!
Back to Top
English Rose View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 23 April 2018
Location: England
Status: Offline
Points: 83
Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2018 at 04:37
Thanks Hoser, as usual, too late to edit but I layer chops in bottom of casserole dish, half the veg on top, next layer of chops rest of veg on top. not that it makes much difference I'm sure.

Live Life every day as though it is your last.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8582
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 12:55
This looks like a recipe that is made with a huge portion of love ~ and that makes a wonderful difference!

When the weather goes grey again, I'll be giving this a go - thank you!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.047 seconds.