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Traditional Irish Stew
- 1 – 1.5kg Gigot chops
- 2-3 carrots, peeled and cut into hunks
- 6 spuds, peeled and quartered
- 2-3 onions, peeled and cut in quarters
- 1 stick celery, sliced (optional)
- Good pinch of salt and pepper
- 1 pint of stock, lamb or chicken or just water will do.
- Roux: 1 table spoon of flour & a knob of butter.
- Parsley and thyme.
- Bay leaf.
- Trim some of the fat from the chops and render in a pot over a medium heat.
- Then brown off the chops in the fat. Remove and set aside.
- Then toss the carrots, onions and celery in the pot until just browning and then add in the meat, salt, pepper, a bay leaf and sprig of thyme and stock.
- Cook for one hour, then add in the spuds on top, and cook for about 30 more minutes or until the spuds are cooked.
- If you like, at this point you can thicken the sauce a little by pouring off some of the juice, and thickening that in a separate pot with roux* until it barely coats the back of a spoon.
- Then pour the sauce back in on top of the stew again.
- *Roux. To make roux, melt equal weights of cream flour and butter in a pot and cook on a low heat for about two minutes until there is no longer a flavour of raw flour.
- To use: Whisk into a boiling liquid bit by bit until sauce reaches desired thickness.