It’s like an old joke. What does the Gardai say when he gets his supper “Irish stew – in the name of the law” This is one of my recipe posts, so if you’re not a cook, or interested in cheap food, pass on by.
“Irish stew? That’s a Lamb recipe Bill. Lamb ain’t cheap.” You might say, and you would be right, for a given value of right. Loin chops and crown of Lamb are not cheap. You do not use those cuts. You buy those cheap bags of frozen lamb bits or ask your butcher for ‘Scrag’ or neck end of lamb. Yes they’re full of bone, but this adds to the flavour.
This recipe is a make in bulk all in one meal, either for a family or to be frozen for later consumption. Can be made with frozen ingredients or fresh, doesn’t seem to affect the end result.
So, here we go. Make in a slow cooker if you want to save on leccy. This being a classic casserole dish Irish stew is best cooked long and slow. If you’re lucky enough to have a solid fuel stove, that is ideal because as they have to be kept warm, they’re great for slow cooking.
You will need: A four litre casserole. Cast iron or pottery, Doesn’t matter. A means of cooking long and slow. The longer the better.
The what:
- Lamb, a kilo or two pounds is good.
- Two or three medium onions, sliced or chopped
- Two carrots sliced or chopped
- Potatoes (Two pounds is fine) sliced about 6mm thick
- Half a teaspoon of Salt
- Half a teaspoon of black pepper
- A sprig of Rosemary (Or a pinch of dried will do)
- Three quarters of a pint of water
- Optional extra, one parsnip
The how:
Get your butcher to chop the neck end into chunks, or buy a bag of cheap frozen lamb with lots of bone in. Slice potatoes, onions and carrots. put a layer of same on bottom of pot. Put in lamb, salt, pepper and water. Sprinkle rosemary over Lamb. Cover with more layers of potatoes carrot and onions. Put in your heating device of choice. Leave to stew on a low heat (150C) for a few hours. The longer the better. This is not a dish for being fussed over and watched. This is a dish for putting in the oven three or four hours before going out, working up a sweat and coming back with an appetite worth having. Note: leaving the bone in imparts a richer, deeper flavour because of the marrow.
Serve with crusty bread of your choosing. you will need a soup spoon for the liquor, it really is that good. Discard the bones because the meat should fall off them. Enjoy the succulence. On an Autumn evening this really does cut the mustard at the end of a long hard day. Serve with sliced stir fried cabbage (White or savoy) if you like. Contains all the food groups except chocolate and alcohol.
Alternatively, allow to cool and decant into freezer containers for later re-heating and consumption. Do both.
In these times of soaring energy bills and a cold weather, we need all the solid grub we can get. And Irish stew is good old stick-to-yer-ribs solid grub.
Happy eating.
N.B. “Serve with stir fried cabbage. Cabbage! Yuk! I remember school dinners!” I hear people cry. Here’s a little bonus recipe. You will need a wok, a quarter cabbage, a tablespoon of olive oil, one clove crushed and chopped garlic (Garlic granules are fine, a modest pinch will do) with black pepper to taste.
Slice cabbage thinly (4-6mm, under a quarter inch, is fine). Put wok on a medium heat, put in spoonful of olive oil, add cabbage, garlic and black pepper. Stir fry with a wooden spoon until lightly browned at the edges. Serve. It’s a lot more palatable than the boiled to death crap they used to serve us back in my schooldays. Very tasty and full of vitamins and minerals. Win-win.