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September 12, 2020 September 2020 No Comments

Traditional Irish stew


I kg thick lamb neck or shoulder chops.

3 onions diced

12 baby carrots  

2 tbsp pearl barley

500 ml lamb or chicken stock

500 ml water 

12 small waxy potatoes 

2 sprigs thyme 


2 tbsp chopped parsley 

2 tbsp chopped chives


Trim excess fat from chops and melt it in a pan

Cook the chops in this until they start to brown

Then transfer them to a casserole dish suitable for stove topheating

Cook the onions and carrots in the pan for a minute or two

Then add to the casserole dish and season generously with salt and pepper.

Pour the stock and water into the casserole.

 Peel potatoes cutting in half any that are bigger, place on top of the meat and vegetables.

Add thyme and bring to a simmer on the stove top.

Then transfer to heated oven and cook for about an hour. Meat should be tender and almost falling from the bone.

Pour the liquid into a pot remove excess fat and boil , reducing if necessary.

Transfer  meat and vegetables to a serving dish and pour  the liquid over


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