Irish Stew
We have increased the vegetables in this classic dish.
Servings: 6 people
Equipment
- Large Saucepan
Ingredients
- 500 grams Lamb - boneless shoulder cut into bite size chunks
- 4 medium Potatoes - Red Skinned coarsely chopped
- 10 ml Cold Pressed Olive Oil
- 3 medium Carrots peeled and cut into bite size chunks
- 2 medium Onions - Brown coarsely chopped
- 2 Leeks rinsed, coarsely chopped white and pale green only
- 1 large Turnip peeled and coarsely chopped
- 30 grams Flour - plain
- 1 Bay leaf
- 2.5 grams Rosemary - dried
- 5 grams Salt
- 2 grams Black Pepper
- 150 grams Peas - Frozen
- 750 ml Water
Instructions
- Heat oil in a large saucepan over a medium-high heat .Add meat in batches and brown on all sides, about 5 minutes per batch. Place in a bowl.t.
- Add the potato, carrot, onion, and turnip to the pan. Cook 10 minutes, stirring occasionally. Stir in the flour.
- Add the water, bay leaf, rosemary, salt and pepper. Bring to a boil. reduce the heat.
- Add meat. Simmer, uncovered, until meat is tender, 50 - 60 minutes.
- Add peas, and simmer another 5 minutes.
- Serve and enjoy.
