This authentic County Cork-style stew is a quintessential Irish comfort food, perfect for chilly evenings. The dish centers on tender lamb chops simmered slowly with a medley of vegetables, including potatoes, cabbage, and small white onions. The broth is rich and savory, infused with the earthy aroma of fresh thyme, rosemary, and bay leaves. Unlike heavy, cream-laden stews, this version relies on the natural juices of the meat and vegetables to create a light yet satisfying broth. It&# 226;ÂÂs a rustic meal that feels like a warm hug, ideal for family dinners or cozy nights in. Simple ingredients come together to create a deeply flavorful dish that celebrates traditional Irish home cooking without unnecessary fuss.
County Cork Irish Stew
Description
This authentic County Cork-style stew is a quintessential Irish comfort food, perfect for chilly evenings. The dish centers on tender lamb chops simmered slowly with a medley of vegetables, including potatoes, cabbage, and small white onions. The broth is rich and savory, infused with the earthy aroma of fresh thyme, rosemary, and bay leaves. Unlike heavy, cream-laden stews, this version relies on the natural juices of the meat and vegetables to create a light yet satisfying broth. It&# 226;ÂÂs a rustic meal that feels like a warm hug, ideal for family dinners or cozy nights in. Simple ingredients come together to create a deeply flavorful dish that celebrates traditional Irish home cooking without unnecessary fuss.Ingredients
Directions
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Season the lamb chops generously with salt and pepper.
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Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat.
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Brown the lamb chops on both sides until golden, working in batches if necessary to avoid crowding the pan.
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Spoon off any excess melted fat from the pan, leaving just enough to coat the bottom.
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Add enough water to the pan to just cover the lamb chops.
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Bring the liquid to a boil, then reduce heat to low to maintain a gentle simmer.
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Place fresh parsley, a bay leaf, peppercorns, thyme, and rosemary into a piece of cheesecloth, tie it securely, and add the bundle to the simmering broth.
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While the lamb simmers, peel the potatoes and cut them into bite-sized rounds.
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Chop any potato trimmings into small pieces to add flavor and body to the stew.
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Add the potato rounds, trimmings, finely shredded cabbage, chopped onion, well-rinsed leek, small white onions, and diced celery stalks to the pot.
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Simmer the stew uncovered for 20 minutes, allowing the flavors to meld.
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Stir in the peas and continue to simmer.
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Add a little more water if the liquid level drops too low during cooking.
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Cook for an additional 10 minutes, or until the potatoes and vegetables are tender.
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Remove the herb sachet and discard. Taste the broth and adjust seasoning with salt and pepper as needed.
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Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 670.4kcal
- % Daily Value *
- Total Fat 42.9g66%
- Saturated Fat 18.1g91%
- Cholesterol 194.0mg65%
- Sodium 155.2mg7%
- Total Carbohydrate 20.5g7%
- Dietary Fiber 7.0g29%
- Sugars 2.6g
- Protein 54.0g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
