Irish Stew

Most homes in New Zealand have a Edmonds Cookery Book. It was first published in 1955 with 120,000 printings. Although the sales are now somewhat less it is still a bestseller in bookshops today. As it includes basic recipes many newly married women (and students!), are often gifted the book to start them on their way in the art of cooking. I have three editions of the book and it is still regularly used in my household. This recipe is from my 1976 edition. It was my first book and I referred to it when asked recently (by the man I love to cook for!) to cook an old fashioned Irish Stew. It is a simple recipe, but often simple is best! I have slightly altered the Edmonds recipe as I prefer to braise stews and casseroles slowly in the oven and unlike cook top cooking, you can don't have to keep constantly checking! The image shows the recipe before placing in oven.

Irish Stew

1 kg Lamb neck/shoulder chops ( a much cheaper cut of lamb than mid-loin chops)

6 Potatoes

3 Onions

3 Carrots

2 cups beef stock using Oxo cubes (or any sort of good quality stock - make sure it is boiling water)

Salt and Pepper to taste.

Trim fat of chops (leave whole). Peel potatoes and cut into big chunks. Peel carrots and cut into thick slices. Peel onions and cut into thick chunks or slices. In a little olive oil briefly brown chops on both sides then place in medium to large casserole dish. Add vegetables and pour hot stock over ingredients. Cover tightly and place in middle of oven at 160 degrees Celsius (lower temp by 10 degrees for a fan oven) and cook for about 2 hours. Test meat and vegetables with a fork to ensure they are cooked. 

Serve with mashed pumpkin and peas.