Ingredients

How to make it

  • 1. Cut the chops into chunks and trim off excess fat. Set aside.
  • 2. Render down the fat on a gentle heat in a heavy pan, discarding the pieces.
  • 3. If the carrots are young and the onions small, leave them whole. Otherwise, prepare and cut them into chunks.
  • 4. Toss the meat in the hot fat until it is slightly browned, then quickly toss the vegetables as well.
  • 5. Layer the meat and vegetables in a large oven-proof casserole, carefully seasoning each layer with salt and pepper.
  • 6. Deglaze the pan with the stock or water and pour into the casserole.
  • 7. Peel the potatoes and lay them on top of the casserole so that they will steam while the stew cooks. Season the potatoes.
  • 8. Add the sprig of thyme, bring to a boil on top of the stove. Cover and transfer to 375f degree oven, or allow to simmer on top of the stove, until the stew is cooked - about 1 1/2 hours, depending on whether the stew is made with lamb or mutton.
  • 9. When the stew is cooked, pour off the cooking liquid, degrease it and reheat in another saucepan. If you wish, you can thicken it slightly by whisking in a little roux into the boiling liquid. Check seasoning and pour back over the stew.
  • 10. Bring back up to the boiling point, sprinkle with chopped parsley and chives and serve from the pot. Or, for a really appetizing way to present this dish, brown the top layer of the potatoes under the broiler, sprinkle with the herbs, and then serve.
  • Serve with a fresh soda bread

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    here we go again can i use beef lol tired of me yet lol


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