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.
© 1988 Keith Floyd estate. All rights reserved.