Ireland
Irish Stew
Ingredients
- 1-2 kg lamb (shoulder or any cheap cut)
- 1 large onion (or 2 small ones)
- 4-5 large carrots, cut into chunks
- 2 parsnips, cut into chunks
- 1.5 kg potatoes, cut into 1-inch chunks
- 1-2 lamb stock cubes
- 1 litre water
- Salt and pepper to taste
Method
Preparing the Lamb
Brown the Lamb:
Cut the lamb into cubes.
In a large pan, brown the lamb cubes over medium heat.
Add Onions:
Chop the onion(s) and add them to the pan with the lamb.
Cook for 2 minutes until the onions soften slightly.
Cooking the Stew
Simmer the Lamb:
Pour in enough water to cover the lamb and onions.
Cover the pan with a lid and simmer gently for about 45 minutes, or until the meat is tender.
Add Stock:
Crumble in the lamb stock cubes and stir to dissolve them into the liquid.
Adding the Vegetables
Cook the Potatoes:
Add the potato chunks to the pan and cook for 5 minutes.
Add Carrots and Parsnips:
Add the chunks of carrots and parsnips.
Continue to cook for about 20 minutes, or until all the vegetables are soft and cooked through.
Finishing the Stew
Season and Serve:
Season the stew with salt and pepper to taste.
Stir the stew with a big spoon, adding more water if you prefer a soupier consistency.
Serve the stew in bowls, making sure to scoop up plenty of meat and vegetables in each serving.
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