Irish Stew

Irish Stew is a great meal for the winter months! You can add thinly sliced turnip instead of the middle layer of potatoes if you wish.

Irish Stew Recipe

INGREDIENTS:

2 pounds of lamb cut into 1" chunks (1kg)

2 tbsp olive oil (30ml)

2 large yellow onions, sliced thinly

2 cloves garlic, minced

1 tsp dried thyme (5ml)

1 tsp dried rosemary (5ml)

1 tsp paprika (5ml)

1/4 cup tomato paste (60ml)

3 cups beef stock (750ml)

2 tsp Worcestershire sauce (10ml)

salt and pepper to taste

5 - 6 large Yukon gold potatoes, peeled and thinly sliced

1 tbsp butter (15ml)

METHOD:

Preheat oven to 325°F or 180°C.

Sauté the lamb in small batches in the olive oil on medium-high heat to sear all outside surfaces without the meat starting to stew.

Remove the lamb as cooked, then reduce heat to medium and add the onions.

Sauté until softened and then add the garlic, herbs and paprika and stir together.

Remove to a separate bowl or dish.

Add the tomato paste, beef stock and Worcestershire sauce to the skillet, bring to a boil and use the liquid to deglaze the pan.

Set aside.

Layer 1/3 of the potatoes, half of the lamb chunks, half of the onions in a large oven-proof casserole.

Add seasoning.

Follow this with another layer of potatoes, remaining lamb and onions and finally a top layer of potatoes.

Add more seasoning at this point.

Pour beef stock liquid over the contents of the casserole and dot the top with butter then cover.

Bake for 1 1/4 hours and cook for a further 30 minutes uncovered until the lamb is tender and the potatoes are cooked.

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