Quick and Easy

Peta Mathias’ Irish stew

What’s the key to an authentic Irish stew? Peta Mathias shares her family recipe, which is sure to become a go-to in your own family's repertoire.

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Serves 6

Cook

1H

Women's Weekly Food

Ingredients

1 tablespoon vegetable oil

2 kilogram hogget neck or shoulder chops

6 medium-sized carrots, peeled and cut into thick chunks

3 small onions, peeled and quartered

3 clove garlic, chopped

a couple of sprigs of thyme and sage

sea salt and freshly ground back pepper

2 cup essential cuisine lamb stock

6 medium waxy potatoes, such as red desirée, peeled and halved

1 tablespoon butter

1 tablespoon each chopped flat leaf parsley and chives

Method

1.In a large, heavy-based pot, add 1 tbsp of oil and brown the chops. Remove.

2.Brown the carrots, onions and garlic. Return the chops to the pot. Add the thyme, sage, salt, pepper and stock.

3.Bring to the boil and lower heat to a simmer. Cover and cook for one hour.

4.Add the potatoes and cook for another hour.

5.Pour the liquid off from the stew into a clean pot. Remove the fat and stir in the butter, parsley and chives.

6.Place the meat and vegetables in a serving bowl.

Women's Weekly Food