Irish Stew

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2½–3 lb (1.25–1.5 kg) mutton neck chops
  • 4 medium onions
  • 4 medium carrots
  • 1 pint (600 ml) stock or water
  • Salt and pepper
  • 4 potatoes
  • ½ oz (13 g) butter
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley


Cut the excess fat from the chops, shred it and render it down in a heavy flameproof casserole. Toss the meat in the fat until coloured. Cut the onions and carrots into quarters, add to the meat and turn in the fat also. Add the stock and season carefully.

Simmer gently for approximately 2 hours, adding the potatoes halfway through. When the meat is cooked, pour off the cooking liquid, de-grease and re-heat it in another saucepan. Check the seasoning. Swirl in the butter, chives and parsley and pour back over the stew.