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Irish Stew in a bowl

An Irishman’s Wife’s Irish Stew

  • Author: Emma Lee
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 people 1x
  • Category: Main Course
  • Cuisine: Irish

Description

Because what’s the good on an Irishman’s wife if she doesn’t have a good Irish Stew recipe up her sleeve?


Ingredients

Units Scale
  • 2 tbsp Olive Oil (extra virgin)
  • 1 Leek (finely sliced)
  • 1 Brown Onion (finely sliced)
  • 3 cloves Garlic (crushed)
  • 1.2 kg Lamb Shoulder (cut into 4cm cubes)
  • 1 carrot (large)
  • 1 l Beef Stock
  • 1 bunch Dutch Carrots (trimmed)
  • 6 baby potatoes (or 3 larger potatoes cut in half)
  • 1 Bay Leaf
  • Sprigs Thyme
  • Sprigs Parsley (flat leaf )
  • 1 tbsp Worcestershire Sauce
  • Sea Salt Flakes
  • Pepper (freshly ground)

Instructions

  1. Preheat oven to 150°c.
  2. In a large, cast iron pot, combine olive oil, leek & onion. Cook on the stovetop on a low heat till softened (about 10 minutes). Add garlic. Cook for 1 minute and stir through. In a hot frypan, seal the lamb chunks. Turn once and seal the other side (usually about 1 minute on each side) This will need to be done in stages. Don’t overcrowd the pan. We’re sealing in all the goodness and rendering any fat on the outside! 
  3. Combine the sealed lamb into the onion/leek pot. Add the beef stock, large carrot, and herbs. Bring to simmer point on top of stove, then pop in the oven (lid on) for 2.5 hours.
  4. Remove from oven. Remove mushy carrot (you’ve used all its good flavour) and add the baby potatoes, and dutch baby carrots.
  5. Pop back in the oven for a further 30 mins. Remove from the oven again. Taste test and make sure that lamb is falling apart.
  6. Stir through the worcestershire sauce and season with salt/pepper.


Notes

You may wonder why i didn’t nix the frypan and just one pot cook the whole thing. You actually can. The reason i don’t is that i love my cast iron pot (we have a relationship!). Most of my cookware is Le Creuset enameled cast iron. This stuff is the bomb for slow cooking, however it just hates high heat and i really wanted to render that fat good and proper! 

If you prefer more of a sauce than a broth, try adding a potato with the large carrot. Instead of discarding like the carrot, remove the potato, mash thoroughly and stir back through. It will thicken things up a little and give you a more gravy like consistancy.

Keywords: Dinner, lamb, slow cooked, stew