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HOW TO Quick mid-week dinners: Traditional Irish Stew


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Irish Stew

Irish Stew

Irish Stew

INGREDIENTS SERVES 4-6
  • 2 tbsp oil
  • 2kg stewing lamb, diced
  • 4 carrots, diced
  • 2 onions, diced
  • 800g baby potatoes, halved
  • 4 sprigs of parsley
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • 900ml stock or water
  • 2 tbsp cornflour
  • salt and pepper
  • Method
  • Place all the ingredients except the cornflour in a casserole dish. (You can sear the meat for extra flavour, but my grandmother never did and this stew was always delicious!)
  • Over low heat, bring to a simmer and cook for 4-5 hours on low. Check the meat every hour to ensure enough liquid is present in the casserole.
  • When ready to serve, in a bowl, combine the 2 tbsp cornflour with 4 tbsp cold water. Stir well to avoid any lumps. Pour into the casserole and gently stir to combine with the hot liquid. Simmer for a further 2-3 minutes and check the consistency. Repeat and add extra cornflour mixture if required to create a coating texture.
  • Check the seasoning and serve with some brown bread.
  • Freeze any leftovers and store for up to 2 months in the freezer.