Ireland: A Little Collection of Irish Stew Recipes

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      Title: Irish Stew (1) [Ballymaloe Cookbook]
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      3 lb Lamb neck chops
      4 x  Med-sized carrots
      4 x  Med-sized onions
      1 tb Butter
      1 x  Lamb fat or beef dripping
      4 x  Potatoes
      1 x  Salt and pepper
  2 1/2 c  Stock or water
      1 tb Chopped parsley
      1 tb Chopped chives
 
  Shred some of the lamb fat and render it down in a heavy casserole.
  Peel onions and potatoes, scrape carrots.  Cut the meat into 8
  pieces; only the excess fat is cut away.  Bones need not be removed.
  Cut the carrots and onions in quarters.  Toss meat in fat until color
  changes, and repeat with onions and carrots.  Add stock and season
  carefully. Put whole potatoes on top.  Simmer gently until the meat
  is cooked, 2 hours approx. Pour off the cooking liquid.  Degrease,
  and reheat in another saucepan. Check seasoning. Then swirl in
  butter, chives, parsley, and pour back over stew.
 
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      Title: Irish Stew (2) [Biddy Whyte Lennon]
 Categories: Meats, Main dish
      Yield: 4 Servings
 
  1 1/2 lb Stewing lamb or mutton
      2 x  Large onions
      3 lb Potatoes
      1 x  Large bunch fresh parsley
      2 tb Chopped fresh thyme
      1 x  Water
      1 x  Salt and fresh black pepper
 
  Peel the onions and slice them into rounds.  Peel the potatoes as
  thinly as possible.  Leave them whole unless they are very large. Cut
  the meat into good-sized pieces.  Small chops can be left whole,
  larger ones divided in two.  Place a layer of onions on the bottom of
  a heavy casserole, and the meat on top of them.  Sprinkle chopped
  thyme and parsley generously, and season well.  Layer the rest of the
  onions with the potatoes. Sprinkle thyme and parsley again at the
  last. The amount of water you need to add depends on how good the
  seal is between your pot and its lid, and whether you like a "wet" or
  "dry" stew. You will certainly not need more than two cups, and I use
  barely one. Bring the water to a boil, cover as tightly as possible,
  and place in a preheated oven at 300F for 2 1/2 - 3 hours. Keep an
  eye on it towards the end, and adjust the gravy by adding a little
  water if you think it too dry.  A good stew should have some gravy,
  but should not be flooded by it.  "Floury" potatoes will dissolve
  into the gravy, "waxy" ones will not.  I tend to use a mixture. Serve
  very hot with more fresh chopped parsley sprinkled on top. White soda
  bread to mop up the gravy.
 
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      Title: Irish Stew (3) [Theodora Fitzgibbon]
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      3 lb Lamb chops from the neck
      2 lb Potatoes
      1 lb Onions, sliced
      1 tb Parsley, chopped
      1 x  Pinch thyme
      1 x  Salt and pepper
     10 fl Stock
 
  Trim the meat of bone, fat and gristle, then cut into fairly large
  pieces.
   Layer the meat and the vegetables in a deep pan, seasoning each layer
  well, and ending with potatoes.  Pour in the stock and cover with a
  piece of buttered foil, then the lid, and bake in a slow oven, 300F,
  for about 2 hours.  Or, if preferred, on the top of the stove,
  shaking teh pan from time to time to prevent sticking.  Add a very
  little more liquid if needed.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ardshane House Irish Stew
 Categories: Ethnic, Main dish, Cyberealm, Meats
      Yield: 6 Servings
 
      4 lb Middle neck of lamb, cut in
           One inch chunks
      4 lb Potatoes, peeled
     10 sm Onions, sliced
      2 oz Pearl barley
      2 pt Beef stock
           Salt and pepper to taste
 
  "That's the basic recipe. You can add a load of sliced carrots and
  leeks to make it go further and about 5-6 tsps. of Worchestershire
  sauce or regular brown sauce wot you Yanks pour over everything!! If
  you like, you could add a half a pint of Guinness to your stock. I
  make my stock from the potato peelings, carrot tops, leek ends, and
  any other stuff I find lurking in the refrigerator. If you chuck in a
  few moldy lamb bones and boil/simmer for several hours, you should
  get a damned good stock (strain the liquid or you'll get God knows
  what stuck in your teeth!!) You'll need to start with about 5 pints
  of liquid. Then bung everything into a ginormous pan, bring to the
  boil, and then simmer for about two hours...should taste bloody
  orgasmic! Salt and pepper to taste, depending on your level of
  drunkeness!!"

  
  From:  Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland
  1992
  
  Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda
  Fields.
  
  File
  ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
 
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