Irish Stew

A hearty winter stew!

A hearty winter stew!

Yields1 Serving
 1.25 kg Lamb Neck Chops, trimmed
 ½ cup Plain Flour
 3 Brown Onions, chopped
 1 kg Sebago Potatoes, peeled, sliced
 2 Carrots, peeled, thinly sliced into rounds
 2 tbsp Tomato Paste
 3 Beef Stock
 2 tbsp Mrs Rogers Parsley
 ½ tbsp Mrs Rogers Mint
 1 tbsp Mrs Rogers Salt and Pepper
 2 Mrs Rogers Bay Leaves
1

Put flour, salt, and pepper in a plastic zip lock bag. Put chops in bag and shake well to coat. Put the chops on a plate and save the flour mixture.

2

Heat oven to 130°C. Put ½ of the onions, carrots, and potatoes into an ovenproof dish. Layer the ½ the chops on top of the vegetables and repeat the layers again.

3

Combine the flour, tomato paste and 2 tbsp of cold water until combined (TIP: you can even do this in the bag so you can squeeze the lumps out). In a saucepan, bring the stock just up to boiling. Slowly add the flour mixture and remember to stir constantly as it will start to thicken. If it thickens too quickly, remove from heat and stir until all the lumps have disappeared.

4

Pour the hot beef stock and flour mixture over chops. Add two Bay Leaves. Cover and cook for 4 hours or until the lamb is tender and the sauce thickened. Alternatively, if you have a slow cooker you can use this recipe and treat the slower cooker as you would the oven proof dish. Cook for at least 8 hours on a low setting.

Ingredients

 1.25 kg Lamb Neck Chops, trimmed
 ½ cup Plain Flour
 3 Brown Onions, chopped
 1 kg Sebago Potatoes, peeled, sliced
 2 Carrots, peeled, thinly sliced into rounds
 2 tbsp Tomato Paste
 3 Beef Stock
 2 tbsp Mrs Rogers Parsley
 ½ tbsp Mrs Rogers Mint
 1 tbsp Mrs Rogers Salt and Pepper
 2 Mrs Rogers Bay Leaves

Directions

1

Put flour, salt, and pepper in a plastic zip lock bag. Put chops in bag and shake well to coat. Put the chops on a plate and save the flour mixture.

2

Heat oven to 130°C. Put ½ of the onions, carrots, and potatoes into an ovenproof dish. Layer the ½ the chops on top of the vegetables and repeat the layers again.

3

Combine the flour, tomato paste and 2 tbsp of cold water until combined (TIP: you can even do this in the bag so you can squeeze the lumps out). In a saucepan, bring the stock just up to boiling. Slowly add the flour mixture and remember to stir constantly as it will start to thicken. If it thickens too quickly, remove from heat and stir until all the lumps have disappeared.

4

Pour the hot beef stock and flour mixture over chops. Add two Bay Leaves. Cover and cook for 4 hours or until the lamb is tender and the sauce thickened. Alternatively, if you have a slow cooker you can use this recipe and treat the slower cooker as you would the oven proof dish. Cook for at least 8 hours on a low setting.

Irish Stew