Irish Stew

Name: Irish Stew
Cuisine: European, British
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

4 steps

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.

Updated at: Thu, 17 Aug 2023 01:04:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories441.2 kcal (22%)

Total Fat26 g (37%)

Carbs29.5 g (11%)

Sugars4.9 g (5%)

Protein22.6 g (45%)

Sodium430.3 mg (22%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

700gShoulder of lamb

cut into bitesize pieces

2onions

peeled and roughly chopped

2Stalks celery

cut into 1 inch chunks

3carrots

Large, cut into 1 inch battons

2 Tbspplain flour

1 Lbeef stock

2bay leaves

800gpotatoes

scrubbed and cut into 1 cm thick slices

Instructions

Step 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.

Step 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.

Step 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.

Step 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.

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