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Tradtional Irish Lamb Stew

Traditional Irish Stew

Is it raining outside? Let a comforting bowl of traditional Irish Stew keep you warm as the rain hammers against the living room window. It's great with homemade soda bread.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: Classic, Irish
Calories: 695
Ingredients Method

Ingredients
  

  • 1 kg Boneless Lamb Shoulder Diced into 2cm Chunks.
  • 2 Tbsp Vegetable Oil
  • 2 Tbsp Plain Flour
  • 2 Large White Onion Peeled and cut at least 2 cm thick.
  • 3 Large Carrots cut at least 2 cm thick.
  • 800 g Maris Piper Potatoes Peeled and cut at least 2 cm thick.
  • 1 L Good Quality Stock Beef or Lamb
  • A few Sprigs of Thyme
  • 2 Bay Leaves
  • 20 g Fesh Parsley Chopped, plus extra to finish.

Method
 

  1. Preheat the oven to 160C or 140C Fan or 325F or Gas 3
  2. Heat half the oil in an ovenproof casserole dish over medium-high heat.
  3. Toss the lamb with plain flour and season with salt to taste. Shake off the excess flour. Fry the coated lamb in batches until well browned. Add all the lamb back to the pan.
  4. Cover with the carrots, onions, thyme, and bay leaves. Season well, then top with the potatoes.
  5. Pour the stock over the top until just covered. Bring to a simmer, then cover.
  6. Place the casserole dish into the centre of the oven and braise for 2 ½ hours or until the meat is tender.
  7. Season with salt and pepper to taste. Finish with freshly chopped parsley.