An Irish Stew
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Potatoes
- Cut
- Chops
- Onions
- Loin
- a quart of water
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 128.
- — Cut rather thick chops from the loin ;
- when the square ends of the bones are cut off, half a dozen will probably weigh a couple of pounds ;
- lay them in an iron pot, and put double the quantity of sliced potatoes, placed in layers, with the chops, and half a dozen small onions, with about a quart of water ;
- cover the pan closely, and let them stew on a moderate fire for 2 hours, or until the potatoes have become nearly a mash, and absorbed all the water and gravy of the meat ;
- the chops will then be found very tender, and the potatoes rich with the fat.
- The stew should be eaten hot, but without any kind of sauce.
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board