Irish Stew 2 Recipe

Origin: Ireland Period: Traditional

Ingredients:

2 tbsp oil
4 large onions sliced into wedges
5 large carrots cut into thick slices
2 sticks of celery, sliced
675g lamb leg meat or braising steak cut into 1cm cubes
6 large potatoes, peeled and sliced
240ml water
salt and freshly-ground black pepper, to taste

Irish Stew 2 Preparation:

Method:

Heat the oil in a large pan over medium heat and use to fry the onions until soft (about 4 minutes). Add the carrots and celery and cook for a few more minutes then stir in the meat. Continue coking until the meat is lightly browned then add the potatoes and water. Season to taste then bring to a boil. Reduce to a simmer, skim off any fat from the surface then cover and cook gently for about 3 hours, or until the meat and vegetables are tender.

If desired, the stew can be thickened by adding 2 tbsp flour whisked to a slurry with 60ml water and stirring this into the stew about 30 minutes before the end of the cooking time.

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