Ballymaloe Irish Stew Recipes

Steps:

• Preheat the oven to 350 degrees.
• Cut the chops in 1/2 and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered-down pieces).
• Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are young leave them whole. If the onions are large, cut them small, if they are small they are best left whole.
• Toss the meat in the hot fat in a saucepan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. Deglaze the pan with lamb stock and pour it into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to a boil on top of the stove, cover and transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 to 1 1/2 hours.
• When the stew is cooked, pour off the cooking liquid, degrease and reheat in another saucepan. Slightly thicken it with a little roux if you like. Check seasoning, then add chopped parsley and chives and pour it back over the stew. Bring it back up to boiling point and serve from the pot or in a large pottery dish.
• Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep 2 weeks in the refrigerator.

Steps:

• Season the lamb chops with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side. Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan. Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for about 2 hours or until the lamb falls off the bone. Stir in the roux and continue to cook for 10 minutes. Stir in the parsley and spoon into serving bowls.

Steps:

• 1. Preheat the oven to 350 degrees. Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces).
• 2. Peel the onions and carrots. Cut the carrots into large chunks or if they are small leave them whole. If the onions are large, cut them into quarters through the root. If they are small, leave whole.
• 3. Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Buildthe meat, carrots and onions up in layers in the casserole, season each layer with pepper & salt.
• 4. De-glaze the pan with lamb or beef stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks.Season the potatoes. Add a sprig of thyme, bring to the boil, cover with lid.
• 5. Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 - 1 1/2 hours approx, depending on whether the stew is being made with lamb or beef.
• 6. When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. If required, thicken slightly by whisking in a little roux. Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or serving dish.
• 7. Roux 1 stick (4 oz) butter, Scant 1 cup (4 oz) flour Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required.

Steps:

• Season the lamb chops with salt and pepper.
• In a large Dutch oven, over medium heat, add the oil. When the oil is hot, but not smoking add the chops. Sear for 2 to 3 minutes on each side Remove the chops from the pan and set aside. Add the beer and continue to cook for 1 minute, scraping any brown particles off the bottom of the pan.
• Add the lamb back to the pan. In a mixing bowl, toss the vegetables with salt and pepper. Add the vegetables to the pan. Cover with the stock Bring the liquid to a boil, cover and reduce the heat to medium low Simmer for about 2 hours or until the lamb falls off the bone.
• Stir in the roux and continue to cook for 10 minutes.
• Stir in the parsley and spoon into serving bowls.