Traditional Irish Stew
What's the big idea?
Many people regard Irish stew as Ireland's national dish. Traditionally the stew would be made with mutton, but lamb is often used nowadays.
In fact many people maintain that an Irish stew should only contain mutton, potatoes, onion and water, but we like this "non-traditional" version.
Serve in large bowls with plenty of bread.
Here's the list of what you need:
What To Do
- 1 litre chicken or lamb stock
- 120 ml Guinness
- 500g diced shoulder of lamb or mutton, trimmed of any fat and gristle
- 1 sprig thyme
- 2 bay leaves
- Salt and pepper
- 4 large potatoes, peeled and cubed
- 2 medium onions, peeled and chopped
- 2 large carrots, peeled and sliced
- 2 large leeks, cleaned and sliced
- 2 tablespoons fresh parsley, finely chopped
- Place a large flame-proof casserole or saucepan over a medium heat and add in the stock and Guinness
- Add in the mutton or lamb and bring to the boil
- Add the thyme, bay leaves and season with salt and pepper
- Reduce the heat and simmer for 20 minutes
- Now add the potatoes, onions, carrots and leeks, and continue to simmer (uncovered) for a further 10 minutes
- Add the parsley and continue simmering until the vegetables are ready
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