Irish Stew
Irish Stew
500g diced stewing lamb (ask your butcher)
2 tablespoon oil
200g carrots cut into 2cm dice
200g turnip, cut into 2 cm dice
1 onion, chopped
Few sprigs fresh thyme
500ml beef stock
2 large potatoes, peeled and cut into 4cm chunks
Chopped parsley – about 3 tablespoons
Heat a large frying pan until smoking hot. Add a tablespoon of the oil and the lamb. Season the lamb with a little salt and add some thyme and seal on all sides. Transfer to a pot.
Add the remaining oil and heat until hot and add the carrots, turnip and onions. Cook until golden and transfer to the casserole with the lamb.
Pour the stock on top and add the potatoes. Cover and cook on the stock on a gentle simmer for about an hour and a half or until lamb is tender. Alternatively cook in a casserole dish, covered, in a 160°C oven until lamb is tender – about 2 hours.
Mix in the parsley and serve.
