Ballymaloe Irish Stew Ingredients

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Ballymaloe Irish Stew ingredients 3 lbs lamb chops, about 1 inch thick salt pepper 2 T vegetable oil 1/2 c Guiness beer 1 lb new potatoes 1 lb carrots, peeled and cut in 1 1/2 inch pieces 2 c pearl onions (frozen is fine) 4 c beef stock 2 T dark roux (see recipe below) 2 T finely chopped Italian parsley preparation 1. Season the lamb with salt and pepper. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the chops. Sear for 2 minutes on each side, until brown. Remove the chops and set aside. 2. Add the beer and continue to cook for 1 minute, scraping particles from the bottom of the pot. 3. Put the lamb back into the pot and cover with the vegetables. Season with salt and pepper. Cover with beef stock. 4. Bring the liquid to a boil, cover and reduce the heat to medium low. Simmer for 2 hours, or until the meat falls off the bone. 5. Stir in the roux and cook for 10 minutes to thick. Serve with parsley sprinkled over the top. NOTE: To make the roux, melt a stick of butter in a saucepan and add a scant cup of flour. Cook over medium heat for several minutes, stirring often, until it turns a chocolate brown color. Mimi’s Notes: I made this for the first time for St. Paddy’s Day in 2007. Served it with Brown Butter Soda Bread, also on this site. This tradition is almost as engrained as black eye peas for New Year’s Day!! The recipe comes from Darina Allen, who runs an amazing cooking school and farm in Ireland. She has written many cookbooks and is pretty much a rock star! Over the years, I have morphed from making mashed potatoes with it to making Colcannon, which is delicious. (The recipe was originally posted to the blog in 2012, but I retyped it – it migrated from a funky recipe format with that format intact.).

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