Rachel Allen'S Irish Stew Recipe

Name: Rachel Allen'S Irish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 pounds (1.5kg) mutton or lamb chops from the neck or shoulder, still on the bone, cut about 3/4 inch (1.5cm) thick; 3 tablespoons extra virgin olive oil; 3 carrots, cut into thick slices at an angle, or 12 small baby carrots, scrubbed and left whole; 12 baby onions, or 3 to 4 medium onions, cut into quarters through the root, which should keep the wedges intact; Salt and freshly ground black pepper; 1 2/3 cups (400ml) lamb stock, chicken stock, or water; 8 to 12 potatoes, peeled, and halved if very large; Sprig of thyme; 1 tablespoon chopped fresh parsley; 1 tablespoon snipped fresh chives

Servings: persons

3 1/3 pounds (1.5kg) mutton or lamb chops from the neck or shoulder, still on the bone, cut about 3/4 inch (1.5cm) thick
3 tablespoons extra virgin olive oil
3 carrots, cut into thick slices at an angle, or 12 small baby carrots, scrubbed and left whole
12 baby onions, or 3 to 4 medium onions, cut into quarters through the root, which should keep the wedges intact
Salt and freshly ground black pepper
1 2/3 cups (400ml) lamb stock, chicken stock, or water
8 to 12 potatoes, peeled, and halved if very large
Sprig of thyme
1 tablespoon chopped fresh parsley
1 tablespoon snipped fresh chives

1
Preheat the oven to 325u00b0F (160u00b0C).
2
Cut the chops in half, but keep the bones intact as they will give great flavor. Heat the olive oil in a medium to large Dutch oven or flameproof casserole. Toss in the meat and cook for a minute on both sides, until nice and brown. Remove the meat and set aside. Add the carrots and onions to the hot oil and cook for a couple of minutes, seasoning with salt and pepper. Return the meat to the pot. Add the stock and bring to a boil. Put the potatoes in, season again with salt and pepper, and place a sprig of thyme on top.
3
Cover and bake in the oven for 1 1/2 to 2 hours, until the meat is very tender. When it is cooked, pour off the cooking liquid and allow it to sit for a minute until the fat floats to the top; adding a cube of ice will help speed this up. Spoon off the fat and pour the juices back over the stew. Add the chopped herbs and serve.

1682

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/3 pounds (1.5kg) mutton or lamb chops from the neck or shoulder, still on the bone, cut about 3/4 inch (1.5cm) thick, 3 tablespoons extra virgin olive oil, 3 carrots, cut into thick slices at an angle, or 12 small baby carrots, scrubbed and left whole, 12 baby onions, or 3 to 4 medium onions, cut into quarters through the root, which should keep the wedges intact, and more.

Yes, Rachel Allen'S Irish Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachel Allen'S Irish Stew

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