IRISH STEW
4 to 6 servings
A winter favorite, especially when prepared with mutton chops. The meat is traditionally not browned here, but you may brown the meat first (use oil rather than butter) for deeper flavor. If you choose not to brown the meat, be especially diligent when trimming fat from the lamb.
Preheat the oven to 300°F.
Heat in a Dutch oven over medium heat:
- 2 tablespoons vegetable oil or butter
Add and cook, stirring, until beginning to soften, about 5 minutes:
- 2 onions, chopped
Add and cook, stirring, until the flour is beginning to brown, about 5 minutes:
- 2 tablespoons all-purpose flour
Stir in:
- 2 ½ pounds boneless lamb shoulder, cut into 1 ½-inch cubes, or 3 ½ to 4 pounds bone-in lamb shoulder or neck chops, trimmed of excess fat
- 3 cups lamb stock, chicken stock, Irish stout, water, or a combination
- 5 sprigs fresh thyme or ¾ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Bring to a simmer over high heat, cover, and transfer to the oven. After 1 hour, remove from the oven and stir in:
- 2 pounds gold potatoes, peeled and quartered
- 2 carrots, cut on the diagonal into thick slices
Cover, return to the oven, and cook until the meat is fork-tender, 1 to 2 hours more.
Remove the thyme sprigs and skim the fat from the top of the stew. If using shoulder or neck chops, transfer them to a baking sheet. When cool enough to handle, transfer any bones, discard any gristly bits, cut into chunks, and return the meat to the pot. Chill the stew overnight, if desired. Skim off any fat from the surface of the stew and return to a faint simmer over low heat (if necessary). Taste and adjust the seasoning. Garnish each serving with:
- Chopped parsley
- Minced chives