Razzle Dazzle Recipes - Recipes for St.
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Ballymaloe Irish Stew Recipe
3 T. unsalted butter or oil
3 lbs. shoulder lamb chops, bone in
4 carrots, peeled and quartered
4 onions, quartered
1/2 t. salt
1/2 t. black pepper
2 1/2 C. canned low-salt beef broth
4 to 6 small potatoes, peeled and sliced (see note)
1 T. unsalted butter
1 T. chopped fresh parsley
1 T. snipped fresh chives
In Dutch oven or heavy pot, heat butter over medium heat. Brown chops in batches (do not crowd meat). Return meat to pot and layer with carrots and onions, sprinkling each layer with salt and pepper. Add broth and cover with potatoes. Cover and simmer stew gently 1 1/2 to 2 hours until meat is tender.
Transfer meat and vegetables to broad soup bowls with slotted spoon. Skim off any excess fat from stock, then taste and correct seasonings. Swirl in butter, parsley and chives. Ladle sauce over meat and vegetables.
Makes 4 to 6 servings.
Note: Some recipes call for layering the potatoes with the carrots and onions, which creates a thicker stew. Always end with the potatoes on top.
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