The Belmont Stew

You might recall the traditional recipe I shared for proper Irish stew?

Well, I'm cooking it today.

Here is my method and list of ingredients:-

1 lb lean lamb pieces;
1 lb onions;
1 lb carrots;
1 lb potatoes;
salt & pepper;
pinch of thyme.

METHOD

1. Place mutton with thyme in pot and add cold water to cover.
2. Bring slowly to the boil and simmer for one hour.
3. Add vegetables, all peeled and roughly chopped.
4. Season (I add one teaspoon of salt at first, and pepper).
5. Continue cooking until vegetables are tender.
6. Adjust seasoning. 

The lamb - which I trim well - is cut into pieces, placed in the sauce-pan with about half a teaspoon of thyme, covered with cold water, brought to the boil, and simmered for one hour.

Next I add the roughly chopped vegetables.

This has to be one of the tastiest, simplest, healthiest, most nutritious stews.

Using this method the lamb is very tender, and the water it is simmered in becomes a liquid stock, in fact.

I do cover cover the pot initially, though prefer to keep the lid off because condensation generates too much water (though this can be reduced at a later stage).

Simply simmer the stew and turn the ingredients occasionally.

It takes several hours.

Don't rush it.

First published in January, 2014; modified 2018.