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Irish stew

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easyTime:1-2 hoursServes:4

A recipe from the Good Food collection.

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Ingredients

  • 20 g (¾ oz) butter

  • 1 tablespoon vegetable oil

  • 8 lamb neck chops, trimmed

  • 4 rashers bacon, cut into strips

  • 1 teaspoon plain (all-purpose) flour

  • 600 g (1 lb 5 oz) potatoes, peeled and cut into thick slices

  • 3 carrots, cut into thick slices

  • 1 onion, cut into 16 wedges

  • 1 small leek, cut into thick slices

  • 150 g (5½ oz) savoy cabbage, thinly sliced

  • 500 ml (2 cups) beef stock

  • 2 tablespoons finely chopped flat-leaf (Italian) parsley

Method

  1. Step 1

    Heat the butter and oil in a flameproof casserole dish or a large heavy-based saucepan over high heat. Add the chops and cook for 1–2 minutes on each side, or until browned, then remove from the dish. Add the bacon and cook for 2–3 minutes, or until crisp. Remove with a slotted spoon, leaving the drippings in the dish.

  2. Step 2

    Sprinkle the flour into the dish and stir to combine. Remove from the heat and layer half the potato, carrot, onion, leek, cabbage and bacon in the base of the dish. Arrange the chops in a single layer over the bacon and cover with layers of the remaining vegetables and bacon.

  3. Step 3

    Pour in enough of the stock to cover, then bring to the boil over high heat. Reduce the heat, cover, and simmer for 1½ hours, or until the meat is very tender and the sauce is slightly reduced. Season well with salt and freshly ground black pepper and serve sprinkled with the parsley.

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