An Irish stew is one of the perfect winter meals, especially on a cold night. Well, that’s my opinion anyway! It’s so easy as well, just throw everything into a large pot and let it work it’s magic.
I found this family recipe on an Irish website and it’s titled, “Angie’s Skehan Family Irish Stew“. It’s simple and very delicious. To be served with slices of white bread.
- 2 tablespoons of oil (not olive oil)
- 1 kg lamb chunks
- 2 onions, chopped
- 3 celery stalks, chopped
- 4 carrots, peeled and chopped
- 1 bay leaf
- 1 litre of beef stock
- 900 gr potatoes, peeled and cut into 1 cm slices
- good knob of butter
- salt and pepper
Turn the oven on to 160 C / 325 F.
In an oven and stove proof pan (that has a lid), add half the oil and brown the meat over a high heat on the stove.
Remove the meat and set aside. Add the remaining oil to the pan, turn the heat down slightly and fry the onions, celery and carrots until the onions are soft.
Return the lamb to the pan, add the bay leaf, stock and salt and pepper. Bring this to the boil.
Once boiling, take off the heat and push the potatoes into the stew. Dot around the butter and add more salt and pepper. Add the lid to the pan and place in the pre-heated oven for about 1 and half hours. Remove the lid and cook for another 10 minutes.
This Irish stew can be served with slices of white bread and will keep well in the fridge for the next day.