Ballymaloe Irish Stew

TWD This is my third post for Debbie’s Souper Sunday

This month’s theme for a German blog event is „Eintopf“ one-pot, which means that all ingredients are cooked in one pot. Crockpots or slow cookers aren’t very popular in Germany. You have to order crockpots via internet and there is no cookbook in German. Gabi a German author and food blogger decided to write a book about crockpot cooking in German and asked for recipe testers. I am one of those. Gabi wished for a lamb recipe . I adapted the recipe listed below for the crockpot and that was my submission for the German event.

Ballymaloe Irish Stew

Ballymaloe Irish Stew 001

I changed the order of layers, the meat on top and adjusted the cooking times. My three teenaged gentlemen liked the result. Needless to say that I used slow cooked lamb stock.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Ballymaloe Irish Stew
Categories: Stew
Yield: 4 to 6 Servings


1.35 kg   Mutton or lamb chops, gigot or rack
      — chops not less than 1 inch (2.5 cm) thick
5 medium   Or 12 baby onions
5 medium   Or 12 baby carrots salt and freshly ground pepper
600 ml   Stock (mutton stock if
      Possible) or water
8     Potatoes or more if you like
1 sprig   Of thyme
1 tablesp.   Roux; optional
1 tablesp.   Chopped fresh parsley
1 tablesp.   Chopped fresh chives


978-0-7171-2791-7* abgewandelt nach: Darina Allen
Irish Traditional Cooking*
ISBN 978-0-7171-2791-7
  Edited *RK* 02/03/2009 by
  Ulrike Westphal


Preheat the oven to 180°C/350°F/gas mark 4. Cut the chops in half and trim off some of the excess fat. Place the trimmed-off fatty pieces in a heavy pan and cook over gentle heat so that the fat runs out. Discard the solid bits that remain.

Peel the onions and scrape or thinly peel the carrots (if they are young, you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or, if they arc young, leave them whole. If the onions are large, cut them small; if small, they are best left whole.

Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully seasoning each layer with freshly ground pepper and salt. Pour the mutton stock into the pan, stir to dissolve the caramelized deposits and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme and bring to the boil on top of the stove. Cover and transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked. This will take about 1 to 1 1/2 hours, depending on whether the stew is being made with lamb or mutton.

When the stew is cooked, pour off the cooking liquid and skim off the fat. Reheat the liquid in another saucepan. Slightly thicken it with a little roux if you like. Check seasoning, then add chopped parsley and chives and pour it back over the stew. Bring it back up to boiling point and serve direct from the pot or in a large pottery dish.


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