Irish stew

Name: Irish stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 1.2 kg lamb neck chops or shoulder on the bone, cut into large pieces; 3 onions, thickly sliced; 3 carrots, cut into chunks; 600 g floury potatoes, peeled and cut into small pieces; 600 g waxy potatoes, peeled and cut into large chunks; 4 sprig thyme; 2 bay leaves; 1 l water; 2 tbsp flat-leaf parsley, chopped; salt and black pepper

2 h 20
Prep 20 min
Cook 2 h
Serves 6
easy

Start cooking

Lamb, onions, carrots and two kinds of potato simmered gently in water with thyme until the broth thickens and the meat is tender.

Method

1
Trim any thick pieces of fat from the lamb and season it well with salt and pepper.
2
Spread half the onions in the pot, lay the lamb on top, then add the remaining onions, the carrots and the floury potatoes.
3
Tuck in the thyme and bay, pour in the cold water and bring slowly to the boil.
4
Skim off any foam from the surface.
5
Cover and simmer very gently.
6
Lay the waxy potatoes on top, cover again and simmer until the lamb is tender and the potatoes are cooked.
7
Remove the bay leaves and thyme stalks.
8
By now the floury potatoes will have broken down and thickened the broth. Crush a few against the side of the pot if you want it thicker.
9
Taste and season well, then scatter with parsley and serve in deep bowls.

Notes

The floury potatoes melt into the broth to thicken it, while the waxy ones keep their shape.
Carrots are a matter of family debate. Leave them out for the plainest, oldest version.
Like most stews, it tastes even better the next day. Lift off any set fat before reheating.

Equipment

Large heavy pot with lid, Slotted spoon

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