Irish stew

Name: Irish stew
Yield: Serves 4–6
Cuisine: British
Ingredients: 700 g (1½ lb) small baking potatoes, or large new potatoes (same size as onions), peeled; sea salt and pepper; 600–700 g (1¼-1½ lb) lamb neck fillet; 500 g (1 lb 2 oz) large button onions, or small onions about the size of a squash ball, peeled; 1 litre (1¾ pints) lamb stock; 1 tsp chopped thyme leaves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

There is much discussion about the correct ingredients for an Irish, stew. Mutton neck chops are traditional, but lamb neck fillet is more readily available these days and remains moist during long cooking, giving the broth the perfect depth of natural flavour.

Ingredients

600–700 g (1¼-1½ lb) lamb neck fillet
1 litre (1¾

Method

Cut the lamb into 4 cm (1½ inch) chunks and put into a heavy-based pan with the stock and thyme leaves. Season with salt and pepper and bring to the boil. Lower the heat and simmer for 30 minutes.
Add the onions to the pan and simmer for another 20 minutes. Meanwhile, preheat the oven to