Irish stew is a traditional white stew of gigot lamb chops with vegetables. It can take up to 1.5 hours to cook but I also offer you solutions here to cook it in 20 mins in a pressure cooker or longer in a slow cooker. A tasty winter meal where you don’t need to spend much time in the kitchen!
Serves: 4 people
Prep time: 10 mins + 1.5hr cooking on a stove or in an oven but 20 mins in a pressure cooker or 6+ hours in slow cooker.
Ingredients:
10 shallots, whole but peeled
6 carrots peeled & chopped
4 parsnip peeled & chopped
4 potatoes, peeled & chopped
4 gigot lamb chops
1 tbsp. pearl barley (optional)
2 tbsp. liquid aminos/tamari
1-cup beef stock
Few thyme sprigs
Pepper & Salt
Method:
1.Put onions on base of pot.
2.Top with veg & barley & season well, mix
3.Season meat well on both sides, with pepper and salt. Sit the meat on top of veg,
4.Pour over stock.
5.Pressure cooker:
Cook on high pressure for 20 mins, release naturally.
6.Stove/oven
– add enough water to just cover the meat, bring slowly to a simmer and simmer for an hour (approx. 1.5- 2 hours in total)
7. Slow cooker
– Add one extra cup of water, cook on low for 6-8 hours or on high for 4 hours.
Variations: You can use other cuts of lamb, or add in other root veg like turnip, it can be thickened with cornflour if necessary. You can also add Worcester sauce or marmite to add flavour. It is also possible to brown the meat first if you like.
Serving suggestions: Serve hot, in a bowl, topped with chopped parsley.
Storage:
It will keep for 2-3 days in the fridge and freezes quite well (although meat and veg break down somewhat)
