The build-up to St Patrick’s Day - Irish stew recipe
Learn to make a delicious Irish Stew.
2 tbsp vegetable oil
1lb mutton (or stewing lamb) cut into chunks
2 lbs Maris Piper potatoes, quartered
200g Chopped Carrots
200g Chopped onion
200g Sliced leeks
2 tbsp plain flour
1.5 pints lamb stock
Salt and pepperMethod
Heat the oil in a large frying pan and seal the lamb pieces. Transfer to a plate and keep warm. Put half of this in a casserole dish and cover with half of the potatoes, carrots, onion and leeks. Then add the rest of the mutton and cover with the rest of the vegetables. Add the flour to the pan where the meat was cooked and stir into the juices. Cook for a couple of minutes then add the stock, a ladle at a time to create a sauce free of lumps. You won’t need to use all of the stock. Pour this over the lamb and vegetables then add the rest of the stock. Cover the casserole with a lid and cook in a preheated oven at 160 degrees C for around two hours. Check to see that the liquid hasn’t evaporated from time to time and if so, add a little boiling water. Enjoy with some soda farls.