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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.
Traditional Irish Stew


  • 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.