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Irish stew
Preparation info
- Serves
4
- Difficulty
Complex
Appears in
Published 2008
Irish stew is best made with scrag-end of mutton (and I doubt very much that the dish has anything to do with Ireland who could not have afforded the meat in Victorian times). Make this the day before so that you can skim off any excess fat. For a more lavish dish, add middle-neck chops as well.
Ingredients
Method
Peel and slice the potatoes and onions.
Layer up a large saucepan with the potatoes then the mutton, seasoning as you go. Pour on the stock, cover and bring to the boil, then simmer gently for 2 hours. Check liquid levels to make sure it’s not drying out. Adjust the seasoning to taste.