Expert Irish Stew
From Taste [1]
Ingredients
- 2 1/2 lbs lamb neck chops, trimmed
1/2 cup plain flour
3 brown onions, chopped
2 lbs baking potatoes, peeled, sliced
2 carrots, peeled, thinly sliced into rounds
2 tablespoons tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley leaves, chopped
1/4 cup mint leaves, chopped, to serve
Directions
- Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
- Preheat oven to 275°F.
- Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
- Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined.
- Slowly add boiling water, whisking constantly.
- Add stock cubes and parsley. Stir to dissolve stock cubes.
- Pour flour mixture over chops.
- Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve. You can also cook this stew in a slow cooker. Combine the ingredients as above and cook on high for 4 to 5 hours.
Serves 6.
Information
- Category
- Soups/Stews, Stew
- Cuisine
- English/Scottish/Irish