IRISH STEW RECIPE
Nothing goes down better with a pint of Guinness than a classic Irish Stew. So here is your recipe for St Patrick’s Day!
Time: 120mins approx.
Feeds: 6 Adults
2 tbsp oil
1 kg lamb shoulder, trimmed and cut into 2.5cm chunks
2 onions, peeled and roughly chopped
3 celery stalks, trimmed and sliced
4 large carrots, peeled and roughly chopped
1 litre beef or lamb stock
6 large potatoes, peeled and cut into 1cm slices
(or replace with kumara)
Good knob of butter
Salt and black pepper
Slices of white bread, to serve
· Place a large, casserole pot over a high heat, add 1 tablespoon of the oil and brown the lamb pieces in two batches.
· Remove and set aside on a plate.
· Reduce the heat to medium–high, add another tablespoon of oil and fry the onion, celery and carrot for 4–6 minutes or until the onions have softened.
· Preheat the oven to 160°C /325°F/Gas Mark 3.
· Return the meat to the pot, along with the stock, season with salt and black pepper and bring to the boil.
· Remove from the heat and push the slices of potato down into and across the top of the stew, dot with a little butter and give a final seasoning of salt and black pepper.
· Cover and place in the oven to cook for about 1½ hours or until the meat is tender, then remove the lid and cook for a further 10 minutes until the potatoes have coloured.
· You can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop.
· Serve in deep bowls with slices of white bread to soak up the liquid.