RECIPE: Irish Stew

RECIPE: Irish Stew

28 Aug 2013

This comfort food classic is even better the next day


200g carrots, peeled and cubed
150g celery, cubed
250g Désirée potatoes, peeled and cubed
200g Savoy cabbage, thinly sliced
2 cloves garlic,
thinly sliced
500g onions,
thinly sliced
250g King Edward potatoes, peeled
and sliced
30g butter
2 tbsp parsley
1 tbsp sage
1 tbsp thyme
800g lamb (from the middle neck), cut
into cutlets
1.5L lamb or chicken stock
Salt and freshly ground pepper,
to taste

1. Melt the butter in a pan and sauté the onions and garlic. Add the King Edward potatoes and cook for 5 minutes.
2. Add the herbs, lamb and stock and simmer gently for 30 minutes. Add the rest of the ingredients and cook for another 30 minutes. Season to taste. If necessary, leave to stand for 30 minutes to rest the meat, then gently reheat and serve.

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