Irish Stew – Lamb, potatoes, carrots, onions
Irish Stew is a classic comfort food hailing from Ireland, known for its heartiness and ease of preparation. This rustic and traditional dish is made by slow-cooking tender chunks of lamb, potatoes, carrots, and onions together with fresh herbs like thyme and parsley. The lamb is typically browned to develop a deep flavor before being simmered with the vegetables in a rich broth, allowing the flavors to blend and the meat to become fork-tender. The simplicity of the ingredients underscores the stew's humble origins, making it a staple for cold weather and a favorite for family gatherings. Hearty and nutritious, Irish Stew is often served with crusty bread or soda bread to soak up the delicious juices.
Hello, FoodTubers and fellow home chefs! Today, I'm thrilled to share with you a beautiful Irish classic: a tender braised lamb stew complete with sweet carrots, celery, onions, and a decadent buttery potato topping. This dish, a staple in my household, is perfect for celebrating St. Patrick's Day or enjoying as a comforting meal any time of the year. So, get your casserole pots ready and let's dive into creating a warm, aromatic stew that will become a favorite at your family table.
Ingredients:
- Shoulder of lamb, cut into large chunks
- Sea salt
- Freshly ground black pepper
- Rapeseed oil (or your choice of cooking oil)
- 2 large onions, roughly chopped
- 4 carrots, peeled and roughly chopped
- 4 sticks of celery, trimmed and chopped
- Good-quality beef stock
- 1 bay leaf
- Potatoes, sliced thin (enough to cover the stew)
- Butter (for layering over the potatoes)
Equipment:
- Large casserole pot
- Wooden spoon
- Sharp knife
- Cutting board
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4-6
Instructions:
1. Preheat your oven to 160°C (320°F).
2. Heat a large casserole pot over a high flame and add a good drizzle of rapeseed oil.
3. Season the lamb chunks with sea salt and freshly ground black pepper.
4. Brown the lamb in batches to ensure each piece has a golden-brown crust on all sides. Remove the lamb and set aside.
5. In the same pot, add the chopped onions, carrots, and celery. Fry the vegetables until just tender, periodically stirring. Season with a bit more salt and pepper.
6. Once the veggies are soft and fragrant, transfer the lamb back into the pot and combine.
7. Pour enough beef stock to just about cover the meat and veggies, adding the bay leaf for flavor.
8. Now, neatly layer the sliced potatoes over the top of the stew. Dot the top with butter and another pinch of salt and pepper.
9. Cover the pot with a lid and place it in the preheated oven.
10. Let the stew cook for about 1 hour. Then, remove the lid and continue to cook for an additional 30 minutes or until the potato topping is golden and crisped to your liking.
11. Check that the lamb is tender and the stew has thickened to your preference. At this stage, the flavors should have melded beautifully, and the aroma should be heavenly!
12. Serve up hot, ensuring everyone gets a nice scoop of the meaty stew and a portion of the buttery potato topping.
Cooking Tips:
- Searing the lamb in batches prevents the meat from steaming and helps achieve the perfect crust.
- Removing the lid towards the end of cooking helps to reduce the sauce and crisp up the potatoes.
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This delightful recipe is lovingly brought to you by Jamie Oliver. For more delicious recipes, be sure to visit Jamie's YouTube channel at https://www.youtube.com/@JamieOliver
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