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County Cork/Swiss Irish Stew
 County Cork/Swiss Irish Stew
added by Globi

A hearty Irish Stew adapted from a County Cork recipe off the net. It's what you need on a miserable, cold winter's day.........

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Prep time
  • 30 minutes
Cook Time
  • 60-70 minutes
  • 4 servings
  • 8 small lamb chops or 800 gr. to 1kg diced forequarter (2 tooth) lamb
  • Salt and pepper to taste
  • 1 Tablespoon vegetable oil
  • Parsley, 1 or 2 bay leaves (whole), thyme, rosemary
  • ~ 500 gr. potatoes (3 to 4 medium)
  • 2 - 4 cups shredded cabbage
  • 2 medium onions, chopped
  • 1 large leek, sliced thinly or diced
  • 1.5 cups diced celery
  • 3 - 4 carrots
  • 1 vegetable (or chicken) stock cube
  • 2-3 tablespoons Worchestershire Sauce
  • Fresh chopped parsley
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Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. (I don’t actually bother with shaping the potatoes and trimmings, just cut them into ~2cm cubes). Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 30 -45 minutes or until potatoes are tender. Add a little more water if needed during cooking. Correct seasoning. If you wish to reproduce the potato trimming effect, you can thicken the juice a bit with 1 to 2 tablespoons of corn flour (mixed in a little water). Garnish with parsley and serve.
3 replies
Replied on

Delicious, very filling and tasty stew

Replied on

Hello Georgee, Lets pretend???
We are great fans of Römertopfs (used to be Schlemmertopf) and we have 3 different sizes (the largest would be big enough for a turkey). I don't know why I didn't use one of them to cook the Irish Stew before.... I will next time. I will also try your version with the spuds on top. Sounds yummy.
Thanks for the suggestion.

Replied on

hello globi Give or take a bit we had this or a variation of this made with shin of beef at home years and years ago Lets pretend.Today I have some nice earthenware oval pots with lids they may hold a pint never measured them.Follow your recipe omitting the cabbage when the pot is all but full cut some potato say 2" into 1/4" thick slices and cover the top of the mixture over lapping with them and paint with melted butter.Season with S & P Cook in a medium oven until the potato is nice and golden.This is also good done with precooked shin of beef.Proper food this no good for slimmers and the like or those who live on ready meals and Big Mc; Georgee

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