Thursday, 25 November 2010

Irish Stew, comfort food at its best, at least the suits in the EU cannot take this one off us

Irish Stew, you might say that the whole world knows how to make a good old Irish Stew, well here is a simple recipe for one, but remember it tasts so much better the next day after the flaviours get a chance to mature and come out in the sauce. This is major comfort food, and as we are in Winter now is the time to cook a stew
Serves 4-6

1.3kg of diced lamb shoulder 1inch cubed
3 onions sliced
6 carrots
8-12 potatoes (golden wonders or kerr’s pinks)
850ml of lamb stock or water
1 large sprig of fresh thyme
Preheat the oven to 180 C

Heat some olive oil and a tablespoon of butter in a heavy based pot. Peal the onions and slice thinly. Peal the carrots and dice in large pieces. Put the meat in the pot and cook until it takes a nice brown colour. Do this in batches is necessary. Set aside. Now put the onions and carrots in the pot and coat them in the fat left from the meat. Add in the lamb and the stock or water and season with salt and pepper.
Peel the potatoes and lay them on top lamb, so they will steam while the stew cooks. Add the thyme and bring the pot to the boil, cover and transfer to the oven. Cook for 1-2 hours depending on the meat.
When the stew is cooked, pour off the cooking liquid, transfer the meat and vegetables to a clean pan. Reduce the liquid by a 1/3 and pour over the stew. Serve with plenty of brown bread.

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