Irish Stew (jane’s Way!!)

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Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats	Irish		1	Servings

INGREDIENTS

1	lb	Stewing lamb, or those nice
		chops! about
2		Sized carrots, up to 3
2		Nice sized onions, up to 3
2		Sticks of celery, up to 3
		Stock cube
		Water
		Cornflour
		Potatoes to suit, meaning as
		many as you want to cook

INSTRUCTIONS

Irish stew is usually made with those cheap cuts of lamb or what we
call gigot chops....stewing chops..personally I don't like them that
much. Too fatty..and John's mother always took out the bones when  they
were kids. That's a bit of a pain in the ....for me, so I use  either
pieces of lamb or nice chops with a little round bit of bone  in
them....my butcher has these in with the stewing chops sometimes  (not
those leg of lamb chops) so, whenever Des has them I buy them  and
freeze for when I need em.  Brown meat on both sides, cover with water,
bring to boil and simmer  for at least 1-1 and a half hours. Doesn't
matter what the quality of  your meat was before you began. Then, take
a spoon and remove any  melted fat from your pan. Be sure to leave some
for the taste. Peel,  and cut up the carrots, onions and celery. Add
the stock cube and the  veg. Peel the potatoes and add to the pot. All
in one pot! When the  potatoes are tender - your stew is cooked. To
thicken either have a  potate so small it melts into the stew during
cooking or else remove  potatoes from the top of the pot and mix in a
tsp or two of cornflour  which has been mixed in water.  Make sure to
check this when cooking so that you don't simmer off all  the water.
You literally need to only cover the meat and then when  you are adding
the veg you can add more water if you like. You want a  sauce, but not
tons of it and not so much that your veg are covered.  Do not have the
potatoes covered they cook on the top with only maybe  the bottom ones
in a bit of the juice!  Throw a bit of chopped parsley on top for
colour!  One other thing..some people put in parsnip (ugh - too sweet)
and some  people cook the potatoes separately.  Posted to FOODWINE
Digest  by Jane O'Brien <jayohbee@IOL.IE> on Nov  20, 1997

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