Iirsh Lamb stew

Irish Stew

We are all aware of how soul soothing a bowl of stew is. Irish stew is the supreme soul soother. I'm not sure if it's because of it's simplicity, I mean that some stews can require a lot of chopping and lots of ingredients an Irish stew may have few ingredients but they pack a punch. It really is a one pot meat that is bolstering.

Iirsh Lamb stew
Yields6 Servings
 2 tbsp Olive oil
 700 g Shoulder of lamb, cut into bitesize pieces
 2 Onions, peeled and roughly chopped
 2 Stalks celery, cut into 1 inch chunks
 3 Large carrots, cut into 1 inch battons
 2 tbsp Plain flour
 1 l Beef stock
 2 Bay leaves
 800 g potatoes, scrubbed and cut into 1 cm thick slices
1

Heat oven to 170°C/ 150°C fan. Heat the oil in a large heavy based casserole over a high heat. Brown the lamb, by which I mean add it to the hot oil and let it sizzle and sear and develop a deep brown before turning over to brown the other side, it is best to do this in two batches. then transfer to a plate and set aside.

2

Add the onion, celery, and carrot to the pan stir it about in the pan for 2 -3 minutes, scraping any bits stuck to the bottom of the pan up. The vegetables will not be fully cooked after this.

3

Stir in the flour and keep stirring until it coats all the vegetables . Add the beef stock, bat leaves and return the meat to the pan along with any juices that have collected on the plate. Bring back to a boil.

4

Season with sea salt and black pepper. Switch the heat off under the pan and lay the potatoes slightly over lapping on top of the stew. Season the potatoes with a little more salt and black pepper. Place a lid on the pan and transfer to the over. Cook for 90 minutes with the lid on and then a further 15 minutes with the lid off. Allow to sit at room temperature for 20 - 30 minutes before serving.

Ingredients

 2 tbsp Olive oil
 700 g Shoulder of lamb, cut into bitesize pieces
 2 Onions, peeled and roughly chopped
 2 Stalks celery, cut into 1 inch chunks
 3 Large carrots, cut into 1 inch battons
 2 tbsp Plain flour
 1 l Beef stock
 2 Bay leaves
 800 g potatoes, scrubbed and cut into 1 cm thick slices

Directions

1

Heat oven to 170°C/ 150°C fan. Heat the oil in a large heavy based casserole over a high heat. Brown the lamb, by which I mean add it to the hot oil and let it sizzle and sear and develop a deep brown before turning over to brown the other side, it is best to do this in two batches. then transfer to a plate and set aside.

2

Add the onion, celery, and carrot to the pan stir it about in the pan for 2 -3 minutes, scraping any bits stuck to the bottom of the pan up. The vegetables will not be fully cooked after this.

3

Stir in the flour and keep stirring until it coats all the vegetables . Add the beef stock, bat leaves and return the meat to the pan along with any juices that have collected on the plate. Bring back to a boil.

4

Season with sea salt and black pepper. Switch the heat off under the pan and lay the potatoes slightly over lapping on top of the stew. Season the potatoes with a little more salt and black pepper. Place a lid on the pan and transfer to the over. Cook for 90 minutes with the lid on and then a further 15 minutes with the lid off. Allow to sit at room temperature for 20 - 30 minutes before serving.

Irish Stew

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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