Perfect for #StPatricksDay. Irish stew is a very traditional stew made from lamb, or mutton. This recipe is a great lamb dish to make while we are waiting for the new season Spring Lamb to become available
Typically mutton is used as it comes from less tender sheep over a year old it has a stronger flavour, and is generally the most common variation used as well as potatoes, onions, and parsley it can also include other vegetables such as carrots.
Prep Time will be about 20 minutes overall the cooking time will be 2 hours, 20 minutes
This recipe serves 4 but can easily be scaled if you have more family or guests.
Ingredients for Irish Stew:
- 2 tbsp vegetable oil
- 500g mutton cut into large 5cm chunks or 8 best end of neck cutlets from Morley Butchers
- 1 kg potatoes, peeled and cut into quarters
- Medium onion, roughly chopped
- 200g carrots, chopped – large peices
- Bunch fresh Parsley
- 750 ml stock replace part with Guiness if you prefer
- Oil for frying
- Salt and Pepper
Irish Stew Preparation:
Heat the oven to 350F/180C/ Gas 4
- Cook the meat in two stages. Using a large frying pan heat half the oil to hot but not smoking. Add half the lamb pieces or cutlets and brown all over. Remove the lamb and place in a casserole, cover with a half of the vegetables – potatoes, onions and carrots.
- Add the remaining oil to the frying pan repeat with the remaining lamb and brown . Add to the casserole and again cover with the remaining vegetables.
- Pour in the the stock, cover with a tight fitting lid so it does not dry out, cook in the oven.
- Check after one hour to make sure the liquid has not reduced too much. Do add more water/stock as needed so that the lamb and vegetables remain covered.
- At the end of the cooking time if your Irish Stew is looking a little watery remove the lid for the last 10 minutes so that it will concentrate and thicken.
- Season with salt and pepper and sprinkle with some of the fresh parsley coarsely chopped