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County Cork Irish Stew recipe

This tasty Irish lamb stew, loaded withpotatoes, cabbage, onion, leek, celery and peas, will satisfythe heartiest of appetites.

Recipe: County Cork IrishStew

8 lamb chopsSalt and freshly ground pepper to taste1 tablespoon vegetable oil1 Bouquet Garni*1 pound potatoes, (3 to 4 medium)2 cups finely shredded cabbage1 medium onion, chopped1 large leek white, thinly sliced12 small white onions1 1/2 cups celery, diced1 1/2 cups frozen peasFresh chopped parsley for garnish

  • Season chops with salt and pepper. Heatoil in saucepan wide enough to holdall chops in a single layer. Brown on bothsides. Spoon off fat and add enough water to cover chops. Bring to a boil and add the Bouquet Garni.Lower heat and simmer.
  • Meanwhile, peel potatoes and shape intobite sized rounds. Chop trimmings frompotatoes into small pieces. Add potatoes, trimmings,cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes andthen add peas. Add a little more waterif needed during cooking. Simmer 10minutes more or until potatoes are tender. Season with more salt and pepper, if desired.
  • Garnish with parsley and serve.

    Serves 4

    *Enclose2 teaspoons dried parsley, 2 bay leaves, 1 teaspoon peppercorns, 1/2 teaspoon thyme and 1/2 teaspoonrosemary in cheesecloth, tied tightly.

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