Irish stew
- Serves 4-6
- Prep time: 10 mins | Cooking time: 1 hr 45 mins
An Irish lamb stew on a cold winter’s night does wonders for the soul. Hearty, wholesome, simple to make and delicious to eat. Don’t forget a nice loaf of bread to help soak up all the delicious cooking juices.
Ingredients
800 grams diced lamb
olive oil
2 large onions, roughly chopped
4 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 litre chicken stock
900 grams Agria potatoes, peeled and cut into 2-3cm thick slices
butter
salt and pepper
Method
Preheat the oven to 160°C bake.
Heat 1 tablespoon of olive oil in the casserole dish on a medium heat. Working in two batches, brown the lamb and then remove from the dish and set to one side.
Add the onion, carrots, celery and a pinch of salt and pepper and cook for 5 minutes, until starting to soften.
Return the lamb to the dish, add the stock and stir to combine, then bring to the boil.
While it is coming to a boil, layer the sliced potato over the top so you completely cover the dish. Place a few knobs of butter on the potatoes and add a good grind of pepper, then cover with the lid and place in the oven for 1 hour and 15 minutes.
After this time, remove the lid and cook for a further 15-20 minutes, until the potatoes have started to go golden.