How To Cook Traditional Irish Stew

Name: How To Cook Traditional Irish Stew
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4

30 mins
2 hours 30 mins
easy
4

Recipe by

Jeff Baker

Ingredients

Ingredients
500g diced lamb (I used shoulder for this version)
2 onions thickly sliced
500ml lamb or poultry stock (hot)
350g old crop potatoes peeled & cut into large even chunks
350g small waxy potatoes peeled & cut in half
300g carrots peeled & cut into large pieces
few sprigs of fresh thyme
Sea salt & white pepper
Chopped parsley to finish

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Introduction

An Irish favourite, it's different to lots of other stews & casseroles as there is no colouring involved, very similar in concept to a classic French blanquette, as usual, there's no real recipe, everyone seems to have their own version, here's my version which I believe is close to the original though you could use diced lamb on the bone for a more rustic version.

Method

Preheat oven to 140°C for fan assisted or 160°C for ovens without a fan (gas 3)
In an oven proof dish bring the stock to a simmer, add the lamb & skim away any white foam that rises to the surface
Add the onion, carrot & old crop potatoes, top up with water if required then cover & cook in the oven or on the stove top gently simmering for 1 hour
Add the waxy potatoes & thyme then continue to cook until they are also cooked & tender approximately 1 more hour
Finally, fold through chopped parsley & season to taste