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Irish Stew

We have increased the vegetables in this classic dish.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Irish
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.