There are many variations on this traditional hearty Irish stew. Instead of lamb, you can use mutton or beef; vegetables and herbs can be added or removed; and Guinness, whiskey, or red wine can be used in place of some of the water. Traditionally, the meat is not browned before it goes in the stew, but browning beforehand helps create a much richer, juicier final product.
- 2-½ pounds lamb shoulder chops
- Four large potatoes or ten medium red-skinned potatoes, peeled and quartered
- Three large carrots, peeled and quartered
- Two medium onions, quartered
- 1/3 cup chopped fresh parsley
- 1 cup water
- 1 cup beef bouillon
- Salt and pepper
- Cut meat into bite-size chunks, reserving fat and bones. Rub meat with salt and pepper.
- Cook fat in a large pot, such as a Dutch oven, until drippings are rendered, about three minutes.
- Add lamb to pot and sauté on all sides until golden brown. You may have to work in batches, depending on the size of your pot. Remove lamb from the pot, and add in bones, cooking for about five minutes. Remove bones.
- Cook vegetables in pot drippings until tender but not soft. Add in meat, bones, water, and beef bouillon and bring to a boil. Reduce heat and add in parsley.
- Cover pot and simmer until lamb and vegetables are tender.
- Remove bones and season with salt and pepper to taste.