Irish Stew
Serves
10
Time
2 Hours
Allergens
None
Ingredients
- 750g Diced lamb shoulder
- 500g Carrots, peeled and diced
- 600g Onions, diced
- 1.5ltr Stock, chicken
- 500g Peas, defrosted
- 800g Potatoes
- 25ml Vegetable oil
- 50g Cornflour
- Thyme, few sprigs
- Lo salt, pinch
- Ground black pepper, pinch
- Parsley, small handful, chopped
- Chives, small handful, finely sliced
Method
- In a hot pan toss the diced lamb in hot oil until slightly browned, then quickly toss the prepared vegetables.
- Layer the meat and vegetables in a large oven-proof dish, seasoning each layer with salt and pepper.
- Deglaze the pan with the stock and pour into the dish with the sprig of thyme and bring to a boil.
- Peel the potatoes, dice and lay them on top of the casserole so that they will steam while the stew cooks. Cover and transfer to 180°c oven, or allow to simmer on top of the stove, until the stew is cooked – approx. 1½ hours.
- When the stew is cooked, pour off the cooking liquid, skim it and reheat in another saucepan. Thicken with cornflour, check seasoning and pour back over the stew.
- Bring back up to the boiling point, sprinkle with chopped parsley and chives and serve from the pot.
