Irish Stew

Name: Irish Stew
Prep time: 4 h
Total time: 4 h
Cuisine: European, British, Moroccan, African
Ingredients: 2 tbsp olive oil; 1kg lamb shoulder, trimmed and cut into 2.5cm chunks; 2 onions, peeled and roughly chopped; 3 celery stalks, trimmed and sliced; 1 bay leaf; 4 large carrots, peeled and roughly chopped; 1 litre beef or lamb stock; 900g potatoes, peeled and cut into 1cm slices; Good knob of butter; Handful parsley, finely chopped; Sea salt and ground black pepper

4 steps

Prep:4h

One of the best traditional Irish recipes you’ll find. Mine has a few variations but this is perfect for dinner as the cold weather sets in.

Updated at: Thu, 17 Aug 2023 12:02:34 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories589 kcal (29%)

Total Fat38.4 g (55%)

Carbs31.4 g (12%)

Sugars5.6 g (6%)

Protein29.9 g (60%)

Sodium580.2 mg (29%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

1kglamb shoulder

trimmed and cut into 2.5cm chunks

2onions

peeled and roughly chopped

large, peeled and roughly chopped

1 litrebeef stock

or lamb

900gpotatoes

peeled and cut into 1cm slices

Instructions

Step 1

Place a large, flameproof 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.

Step 2

Preheat the oven to 160°C /325°F/Gas Mark 3.

Step 3

Return the meat to the pot, along with the bay leaf and stock, season with sea salt and ground 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 sea salt and ground 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.

Step 4

You can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop, then reheat. Serve in deep bowls with a sprinkling of parsley.

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