Irish stew
Description
The inviting and very satisfying Irish stew illustrates the stesing technique. Prepared usually with the tougher cuts from lamb or mutton and, being Irish, the vegetables had to include potatoes. A good Irish stew is thick and hearty not watered down like soup. A substantial dish and full of flavor.
Ingredients
3 Pound lamb (neck chops, trimmed of fat, bone and gristle) 2 Pound potatoes 1 Pound onions 1⁄2 Tablespoon parsley (chopped fresh leaves) 1⁄2 Teaspoon thyme (fresh) 2 Cup water salt (to taste) pepper (to taste)
Instructions
- Dice the meat up into 2" pieces. Peel and slice the potatoes and onions.
- Starting with the potatoes layer half of them into a large pot, then add half the meat and herbs, then the onion. Season each layer and repeat.
- Pour the water over top and cover with tin foil as well as the pot's lid.
- Simmer for 2 hours, shake occasionally to prevent the food from sticking. Add more water if it seems to be to drying.
Notes
Mutton, lamb older than 2 years, can also be used.
Cover the pot to cook less tender cuts of meat. That’s the principle of stews. The steam under the lid keeps the meat moist while this cooks at low heat, together with any handy vegetables and seasonings; simple to prepare.
Ingredients, metric
1.25 Kg
lamb neck chops, trimmed of fat, bone and gristle
1 Kg
potatoes
500 g
onions
1/2 tbs
chopped parsley
1/2 tbs
fresh thyme
500 ml
water
salt and pepper to taste
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information: salt and pepper to taste.
Amount Per Serving
Calories
607.12
Calories From Fat (28%)
170.28
% Daily Value
Total Fat 18.36g
28%
Saturated Fat 6.88g
34%
Cholesterol 137.02mg
46%
Sodium 128.31mg
5%
Potassium 2143.80mg
61%
Carbohydrates 65.75g
22%
Dietary Fiber 5.52g
22%
Sugar 4.87g
Sugar Alcohols 0.00g
Net Carbohydrates 60.23g
Protein 45.44g
91%
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Description
The inviting and very satisfying Irish stew illustrates the stesing technique. Prepared usually with the tougher cuts from lamb or mutton and, being Irish, the vegetables had to include potatoes. A good Irish stew is thick and hearty not watered down like soup. A substantial dish and full of flavor.
Ingredients
| 3 | Pound | lamb (neck chops, trimmed of fat, bone and gristle) |
| 2 | Pound | potatoes |
| 1 | Pound | onions |
| 1⁄2 | Tablespoon | parsley (chopped fresh leaves) |
| 1⁄2 | Teaspoon | thyme (fresh) |
| 2 | Cup | water |
| salt (to taste) | ||
| pepper (to taste) |
Instructions
- Dice the meat up into 2" pieces. Peel and slice the potatoes and onions.
- Starting with the potatoes layer half of them into a large pot, then add half the meat and herbs, then the onion. Season each layer and repeat.
- Pour the water over top and cover with tin foil as well as the pot's lid.
- Simmer for 2 hours, shake occasionally to prevent the food from sticking. Add more water if it seems to be to drying.
Notes
Mutton, lamb older than 2 years, can also be used.
Cover the pot to cook less tender cuts of meat. That’s the principle of stews. The steam under the lid keeps the meat moist while this cooks at low heat, together with any handy vegetables and seasonings; simple to prepare.
Ingredients, metric
1.25 Kg
lamb neck chops, trimmed of fat, bone and gristle
1 Kg
potatoes
500 g
onions
1/2 tbs
chopped parsley
1/2 tbs
fresh thyme
500 ml
water
salt and pepper to taste
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information: salt and pepper to taste.
Amount Per Serving
Calories
607.12
Calories From Fat (28%)
170.28
% Daily Value
Total Fat 18.36g
28%
Saturated Fat 6.88g
34%
Cholesterol 137.02mg
46%
Sodium 128.31mg
5%
Potassium 2143.80mg
61%
Carbohydrates 65.75g
22%
Dietary Fiber 5.52g
22%
Sugar 4.87g
Sugar Alcohols 0.00g
Net Carbohydrates 60.23g
Protein 45.44g
91%
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Remarkable
Apparently, goat was the meat to throw into an Irish stew originally, not the lamb or mutton used nowadays.