Irish Stew

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Deeply satisfying traditional comfort food.
image of Irish Stew
Prep time (Hrs:Mins): 
Type of recipe: 
Cooking time (Hrs:Mins): 
Skill level: 
650g/1lb 7oz
650g/1lb 7oz
1kg/2lb 4oz
1/2 tsp
1/2 stick
2 sprigs
2 sprigs

NOTE: Have the butcher fillet and bone the lamb and return the bones for the stock.

PREP: Chop the parsley.

1 First make the stock. Put the lamb bones in a
large heavy-based pan with one quartered carrot, one sliced onion, chopped celery, herbs, peppercorns and 1 tsp salt. Pour
in 3 litres/ 5 1/4 pints water. Bring to the boil and
simmer, uncovered, for 2 hrs.

2 Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2-1/4pints. You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.

3 Cut the lamb into large chunks. Peel the potatoes
(keeping both types separate) and cut into pieces
of similar size to the lamb. Put the two different
types in separate bowls of water to keep them
white. Peel the remaining carrots and cut into slightly smaller
pieces. Slice the remaining onions into thick rings.

4 Put the lamb in a large, clean saucepan. Pour in
the stock and bring to the boil, skimming off all the
impurities from the surface. Reduce the heat, cover
and simmer gently for 10 mins.

5 Add the floury potatoes, carrots and onion.
Season and simmer for a further 10 mins, stirring
now and then. Add the waxy potatoes and thyme. Simmer until
the lamb is tender (15-20 mins).

6 Take off the heat, cover (don't stir) and leave for 15 mins. You can make this up to 2 days ahead and keep, covered, in
the fridge. Garnish with parsley.