The Ol' Original Irish Stew Recipe

Irish Stew Pot
This recipe is an adaption of the classical Irish Stew which my mother makes. The hot stew during the canadian winters was a pleasure to eat. Hope you enjoy this recipe :)

Ingredients

• 3 middle necks of lamb (filleted and boned)

• 650g floury potatoes

• 1kg carrots

• 2 whole onions

• ½ tsp fresh thyme leaves

• Freshly chopped chives and parsley

  For the stock

• Bones from the lamb

• 1 large carrot

• 1 whole onion

• Half celery stick

• 1 Bay leaf

• 2 large sprigs of thyme

• 1 sprigs of parsley

• 6 black peppercorns (lightly crushed)

Procedure

• In order to make the stock, put the lamb bones in a large saucepan along with the carrots, onions, celery, herbs, peppercorns and 1 to 2 tsp salt.
• Now pour in 3 litres of water into the saucepan and bring it to boil and simmer for a good 2 hours.
• Drain the stock through a sieve to remove bones and vegetables. Boil it until it is reduced to about 1 and a quarter litres. (Optionally, you can make the stock prior to making the stew. The stock can usually be frozen for 3-5 months until consumption).
• Now to make the stew, we cut the lamb into large portions and peel the potatoes into sizes similar to that of the cut lamb chunks. Peel the carrots to a slight smaller size and cut the onion in a ring-like fashion (Similar to how they're cut to make onion rings).
• Take another saucepan, pour in the stock along with the lamb pieces and bring to a boil, then reduce the flame and simmer it for about 10 minutes.
• Then, add the potatoes, carrots and onions into the saucepan and stir gently for 5 minutes at reduced flame.
• When the lamb is cooked tender, add the thyme, chives and parsley. Now remove the pan off the flame covering it with a lid and let it slowly cool down to a slightly warmer state. And Serve.

Reference: BBC Good Food