Irish stew is traditional hearty Irish meal. The backbone of Irish food! Warming and delicious treat on a chilly evening and so easy to make. Irish stew traditionally is made with mutton – older sheep – but more often nowadays, is made with lamb which may seem a little of a waste but the flavour is simply amazing!
You will need
- Large pot
- 1 kg stewing lamb, cut into chunks
- 1 litre lamb stock
- 900g potatoes, peeled and cut into cubes
- 4 large carrots, sliced into chunks
- 2 medium onions, finely diced
- 3 celery stalks, finely sliced
- 1 tbsp of finely chopped fresh thyme
- 1 bay leaf
- ½ bunch of spring onion, finely sliced
- 2 tbsp of repressed oil
- Freshly ground black pepper
- Place a large pot over high heat. Add 1 tablespoon of repressed oil and brown the lamb pieces, ideally in two batches. Remove lamb pieces from the pot and set aside. Reduce the heat to medium–high and add the remaining tablespoon of repressed oil and fry the onion until softened. Add celery and carrot, season with salt and black pepper and continue cooking for further 5 minutes.
- Return lamb pieces to the pot. Pour lamb stock along with the bay leaf and gently bring to the boil. Reduce the heat and simmer for about 45 minutes or until lamb pieces are softened.
- Add potatoes and continue cooking for another 15 minutes until potatoes are tender and firm. Turn off the heat and set aside for 5 minutes.
- Ladle Irish stew into the bowls and sprinkle with finely sliced spring onion. Serve straight away.