irish stew

The winter meal I made last night has inspired me to do a classic winter heart warmer, the Irish stew. I read somewhere that traditionally an Irish stew should only have 'white vegetables' in them but here is a twist on the classic recipe I use, it'll use up the basic vegetable in your pantry/fridge and is relatively easy to whip up on a cold winters night and you're guaranteed everyone will enjoy them.

Irish Stew
Inspired by many I have eaten over the years...

2 tbsp olive oil
8 lamb neck chops, trimmed
4 rasher of bacon, cut into strips (*optional)
1 tsp plain flour
600g potato, peeled and cut into thick slices
3 small to medium carrots
1 onion, cut into wedges
1 small leek, cut into thick slices
150g savoy cabbage
500ml beef stock
2 tbsp parsley, finely chopped

Heat the olive oil in a flameproof casserole dish (a heavy based saucepan is fine) over medium-high heat. Add the chops and cook for a few minutes each side until brown, then remove from the dish. Add the bacon and cook until crisp. Remove leaving the drippings in the dish.

Sprinkle the flour into the dish and stir to combine. Remove from the heat and layer half the potato, carrot, onion, leek, cabbage and bacon in the bottom of the dish. Arrange the chops in a single layer over the bacon and cover with layers of the remaining vegetables and bacon.

Pour the stock then bring to the boil over high heat. Reduce the heat, cover and simmer for 11/2 hours, or until the meat is very tender and the sauce is slightly reduced. Season well with salt, pepper and sprinkle of parsley.